Chocolate Peppermint Cookies Recipe
Introduction
These Chocolate Peppermint Cookies are a festive treat combining rich cocoa, refreshing peppermint, and melty chocolate chips. Perfect for holiday gatherings or when you crave a sweet, minty twist on classic chocolate cookies.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup Andes mints (chopped, plus more for topping)
- 1/2 cup peppermint chips (plus more for topping)
- 1/2 cup chocolate chips (semi-sweet, plus more for topping)
Instructions
- Step 1: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 2: Using a mixer, beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes until creamy and fluffy. Add the vanilla extract and eggs, then mix on medium speed until combined.
- Step 3: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the chopped Andes mints, peppermint chips, and chocolate chips.
- Step 4: Place the dough in the refrigerator for 30 minutes to chill while preheating the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Step 5: Use a large cookie scoop (about 3 tablespoons) to portion the dough, placing 6 scoops evenly spaced on each prepared cookie sheet.
- Step 6: Bake one cookie sheet at a time for 13 to 15 minutes. Remove from the oven and immediately top each cookie with additional chopped Andes mints, peppermint chips, and chocolate chips.
- Step 7: Let the cookies sit for 5 minutes to allow the toppings to set, then transfer them to a cooling rack to cool completely.
Tips & Variations
- For an extra burst of peppermint flavor, gently press crushed candy canes onto the cookies just after baking instead of or in addition to the peppermint chips.
- If you prefer a softer cookie, reduce the baking time by 1-2 minutes and watch closely.
- Substitute vegan butter and egg replacer to make these cookies dairy- and egg-free.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm them in a low oven for a few minutes or microwave briefly to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of semi-sweet?
Yes, you can use milk chocolate or dark chocolate chips based on your preference, but semi-sweet provides a nice balance to the peppermint flavor.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking. This can help enhance the flavors and make portioning easier.
PrintChocolate Peppermint Cookies Recipe
Delight in the festive flavors of Chocolate Peppermint Cookies, combining rich cocoa, creamy chocolate chips, refreshing peppermint chips, and crunchy Andes mints. These soft-baked cookies are perfect for holiday gatherings or any time you crave a minty chocolate treat.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes per batch
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs
Mix-ins and Toppings
- 1/2 cup Andes mints (chopped, plus more to top the cookies)
- 1/2 cup Peppermint chips (plus more to top the cookies)
- 1/2 cup Semi-sweet chocolate chips (plus more to top the cookies)
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside to ensure even distribution of leavening and flavor.
- Beat Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter, brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy. This creates a creamy base for your cookies.
- Add Vanilla and Eggs: Add the pure vanilla extract and large eggs to the butter mixture. Mix on medium speed until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed. This prevents flour from flying everywhere and ensures even incorporation.
- Add Mix-ins: Fold in the chopped Andes mints, peppermint chips, and semi-sweet chocolate chips, evenly distributing them throughout the dough for bursts of flavor.
- Chill Dough and Preheat Oven: Place the dough in the refrigerator for 30 minutes to firm up, which helps the cookies maintain shape while baking. Meanwhile, preheat your oven to 350°F (177°C) and line two cookie sheets with parchment paper.
- Scoop Dough: Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared cookie sheets, placing 6 cookie dough balls per sheet to allow room for spreading.
- Bake: Bake one cookie sheet at a time in the preheated oven for 13 to 15 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture.
- Top and Cool: Immediately after baking, top the warm cookies with more chopped Andes mints, peppermint chips, and chocolate chips. Allow the cookies to sit for 5 minutes so the toppings can slightly melt and adhere, then transfer them to a cooling rack to cool completely.
Notes
- Chilling the dough is crucial to prevent cookie spreading and helps develop better texture.
- Use parchment paper for easy cookie removal and to avoid sticking.
- For extra peppermint flavor, gently press additional peppermint chips on top of the cookies just after baking.
- Cookies will keep well in an airtight container for up to 5 days or can be frozen for longer storage.
- To make these cookies dairy-free, substitute butter with a plant-based alternative and ensure chocolate chips are dairy-free.
Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Peppermint Chocolate Cookies, Festive Cookies, Chocolate Chip Cookies
