Description
Delight in the festive flavors of Peppermint Hot Chocolate Cookies, perfect for cozy winter days. These soft, chocolatey cookies combine rich cocoa, bursts of peppermint candy, and melty chocolate chips to create a delectable treat reminiscent of your favorite holiday drink.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Add-ins
- ½ cup mini chocolate chips
- ½ cup crushed peppermint candies or candy canes
- ½ 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, creating a uniform dry mixture for the cookie base.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 minutes and helps create a tender cookie texture.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, beating until everything is fully combined for a smooth, fragrant batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
- Fold in Add-ins: Gently fold in the mini chocolate chips and half of the crushed peppermint candies evenly throughout the dough for bursts of flavor in every bite.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them gently into balls. Place these on the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Decorate: Press a few additional mini chocolate chips and crushed peppermint candies on top of each cookie for a festive and appealing look.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft, achieving that perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set up nicely.
Notes
- For stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Crushing peppermint candies finely helps them incorporate better into the dough but leave some larger pieces for texture.
- Ensure butter is softened, not melted, for best creaming results.
- These cookies freeze well; store in an airtight container or freezer bag for up to 3 months.
