Description
These Peppermint Hot Chocolate Cookies combine rich cocoa with festive peppermint flavors, mini chocolate chips, and crushed peppermint candies for a delightful holiday treat. Soft and chewy with a hint of mint, they capture the cozy essence of hot chocolate in cookie form.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Add-ins
- 1/2 cup mini chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine all the dry ingredients evenly, then set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes. This step is vital for texture.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated, adding flavor and moisture to the dough.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined without overmixing to keep the cookies tender.
- Fold in Chocolate and Peppermint: Fold in the mini chocolate chips and half of the crushed peppermint candies to distribute them evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Decorate: Press a few extra mini chocolate chips and some more crushed peppermint candies on top of each cookie for a festive appearance and additional flavor.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breaking.
Notes
- Use unsalted butter softened at room temperature for best creaming results.
- Do not overbake; cookies should have soft centers for the ideal texture.
- Crushed peppermint candies can be substituted with candy canes or peppermint bark for different textures.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra peppermint flavor, add a bit more peppermint extract but do so cautiously to avoid overpowering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
