Soft and Festive Chocolate Peppermint Cookies
The house feels warmer when the oven is on and snow is falling outside. These chocolate peppermint cookies are the ultimate holiday treat for you. They deliver a rich cocoa flavor with a refreshing minty finish. You will love how they brighten your winter kitchen.
Why This Recipe Is a Winner
These cookies are perfect for your busy holiday schedule. You can have a fresh batch ready in under 30 minutes total. The texture is dense and fudgy like a brownie. Your guests will think you spent hours in the kitchen. It is a budget-friendly way to spread some festive cheer this season.
Simple Method
The process is straightforward and very beginner-friendly. You will cream the butter and mix in the dry ingredients. No chilling time is required for this easy dough. You simply scoop, bake, and top with festive candy pieces. Even if you are new to baking, you can master this recipe today.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh seasonal peppermint makes all the difference.
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed peppermint candy canes
Step-by-Step
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar in a stand mixer bowl until light and fluffy, approximately 3 minutes.
- Add the egg and peppermint extract, beating until fully incorporated.
- Sift together the flour, cocoa powder, baking soda, and salt in a separate medium bowl.
- Gradually add the dry ingredients to the butter mixture on low speed until just combined.
- Fold in the semi-sweet chocolate chips by hand.
- Scoop rounded tablespoons of dough (approximately 1 inch in diameter) onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are set but the centers remain slightly soft.
- Remove from oven and immediately press crushed peppermint candy pieces into the tops of the warm cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a tall glass of cold milk. They also pair beautifully with a steaming mug of cocoa. Arrange them on a pretty platter for your next holiday party. Set the table with festive napkins and enjoy with your family. They also make a lovely gift for your neighbors.
Storage & Reheating
Store your leftovers in an airtight container at room temperature. They will stay soft and fresh for up to five days. You can also freeze the baked cookies for three months. Just thaw them at room temperature before serving your guests. Make the dough ahead and freeze it for stress-free holiday baking.
Recipe Tips
- Use room temperature eggs for a smoother cookie dough.
- Sift your cocoa powder to avoid any bitter lumps.
- Do not overbake these if you want a fudgy center.
- Press the candy canes in immediately after baking.
- Use a cookie scoop for perfectly even rounds.
- Double the batch for your local holiday cookie swap.
- Add a handful of white chocolate chips for extra sweetness.
- Keep the crushed candy in a sealed bag until needed.
Ways to Switch It Up
- Swap chocolate chips for white chocolate chunks for contrast.
- Use vegan butter and a flax egg for a dairy-free version.
- Add a pinch of espresso powder to deepen the chocolate.
- Sprinkle a little sea salt on top for a gourmet twist.
Common Questions
Can I make these cookies ahead of time?
Yes, you can make the dough 24 hours in advance. Store it in the fridge until you are ready to bake. This is a great time-saver for holiday entertaining.
How do I know when the cookies are done?
The edges should be firm and set to the touch. The centers will still look slightly soft and underdone. They will firm up perfectly as they cool on the pan.
I hope these chocolate peppermint cookies bring a little extra magic to your winter nights. Share a warm batch with the people you love most. Happy baking!
— Clara
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar in a stand mixer bowl until light and fluffy, approximately 3 minutes.
- Add the egg and peppermint extract, beating until fully incorporated.
- Sift together the flour, cocoa powder, baking soda, and salt in a separate medium bowl.
- Gradually add the dry ingredients to the butter mixture on low speed until just combined.
- Fold in the semi-sweet chocolate chips by hand.
- Scoop rounded tablespoons of dough (approximately 1 inch in diameter) onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are set but the centers remain slightly soft.
- Remove from oven and immediately press crushed peppermint candy pieces into the tops of the warm cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
