Irresistible Peppermint Hot Chocolate Cookies Recipe

When the weather turns chilly and the holiday season approaches, nothing warms the heart quite like peppermint hot chocolate cookies. Imagine biting into a soft, chewy cookie that bursts with rich chocolate flavor, while a hint of peppermint tingles on your taste buds—pure bliss! These cookies are a delightful treat, perfect for cozy nights by the fire or festive gatherings where you want to spread some cheer. sweet thumbprint cookie recipe Red Velvet Thumbprint Cookies. For more inspiration, check out this Thick and Chewy Cookies recipe.

As I recall my first attempt at baking these goodies, I was met with a mix of excitement and trepidation. Friends and family gathered around as the sweet aroma filled the air, and soon enough, laughter erupted over who could consume the most cookies in one sitting. Trust me; they’re that good! Prepare to be amazed as you discover how easy it is to whip up a batch of these enchanting delights.

Every time I bake these cookies, my family’s eyes light up, and I can’t help but smile at their delighted reactions.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious Christmas Pecan Turtles.

• Unsalted Butter: Use softened butter for a smooth texture; it helps achieve that melt-in-your-mouth consistency.
• Granulated Sugar: Essential for sweetness; don’t skimp on this if you want deliciously sweet cookies.
• Brown Sugar: Brown sugar adds moisture and depth to the cookie flavor; it’s like a warm hug in every bite.
• Large Eggs: These bind everything together; using eggs at room temperature yields better results.
• Vanilla Extract: A splash of vanilla enhances all flavors beautifully; aim for pure extract rather than imitation.
• Cocoa Powder: Unsweetened cocoa powder gives these cookies their rich chocolatey flavor; use high-quality brands for best results. For more inspiration, check out this Double Chocolate Cookies recipe.
• All-Purpose Flour: Essential for structure; sift before measuring to avoid clumps.
• Baking Soda & Baking Powder: These leavening agents help your cookies rise perfectly; make sure they’re fresh!
• Peppermint Extract: Just a hint creates that festive peppermint flavor; don’t go overboard unless you really love mint!
• Chocolate Chips: Semi-sweet or dark chocolate chips work best here; they’ll melt beautifully in every cookie. Chocolate Chip Cookie Dough Twists.
• Peppermint Candy Canes (Crushed): Use them as a topping for added crunch and holiday flair; they also amplify the minty goodness!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup later.

Cream Together Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla: Mix in each egg one at a time along with vanilla extract until fully combined. This step ensures everything blends nicely without curdling.

Mix Dry Ingredients: In another bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt until well combined. This prevents clumping when added to wet ingredients.

Add Dry Ingredients to Wet Mixture: Gradually fold dry ingredients into wet mixture until just combined. Be careful not to overmix; we want those tender cookies!

Toss in Chocolate Chips: Gently fold in chocolate chips and crushed candy canes until evenly distributed throughout the dough. Your dough should look like a delightful mix of colors!

Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared sheets—leave some space between each ball so they can spread while baking.

Bake Until Set: Bake in preheated oven for 10-12 minutes or until edges are firm but centers appear slightly soft. They will continue cooking after being removed from the oven!

With these steps completed, your kitchen will be filled with heavenly scents that will have everyone drooling before they even take their first bite! Enjoy sharing these delightful treats with friends or savoring them yourself—either way is perfectly acceptable!

Perfecting the Cooking Process

Start by creaming the butter and sugar before adding eggs, then mix in dry ingredients gradually. This helps achieve a smooth batter with no lumps.

Add Your Touch

Feel free to add crushed candy canes for extra crunch or swap dark chocolate chips for milk chocolate. Tailor these cookies to fit your holiday cravings.

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to one week. Reheat briefly in the microwave for that fresh-baked taste.

Memories of baking these cookies with my kids always bring a smile; their laughter mixed with peppermint aroma is pure joy.

FAQ

How can I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free blend for delicious results.

Can I use peppermint oil instead of extract?

Yes, but use much less as peppermint oil is stronger than extract.

What’s the best way to decorate these cookies?

Drizzle melted chocolate or sprinkle crushed candy canes on top for flair.

Print

Peppermint Hot Chocolate Cookies

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• Author: Ava Mack
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the ultimate holiday treat with these Peppermint Hot Chocolate Cookies. Soft and chewy, each cookie is packed with rich chocolate flavor and a refreshing hint of peppermint. Perfect for cozy gatherings or festive celebrations, they are sure to bring joy to any occasion. With just a few simple ingredients, you can create a delicious batch that will have everyone reaching for seconds!

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Ingredients

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• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candy canes (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until fluffy (about 3-4 minutes).
3. Add eggs one at a time along with vanilla extract; mix until fully combined.
4. In another bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt.
5. Gradually fold dry ingredients into the wet mixture until just combined; be careful not to overmix.
6. Gently fold in chocolate chips and crushed candy canes.
7. Drop rounded balls of dough onto prepared sheets, leaving space for spreading.
8. Bake for 10-12 minutes or until edges are set but centers remain slightly soft.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 12g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: Use high-quality cocoa powder and real peppermint extract for the best flavor. For added crunch, sprinkle extra crushed candy canes on top before baking. Store cookies in an airtight container at room temperature for up to one week.