Why You’ll Love This Recipe
These cookies are everything you love about hot chocolate—rich, comforting chocolate paired with the bright, cool flavor of peppermint—all wrapped up in a soft, chewy cookie. The combination of mini chocolate chips and crushed candy canes gives them a festive touch, and the extra sprinkle of peppermint on top adds both crunch and flavor. They’re quick and easy to make, coming together in just 25 minutes, and their delightful combination of flavors makes them an instant holiday favorite. Perfect for sharing with friends or leaving out for Santa, these cookies bring holiday cheer with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips
- ½ cup crushed peppermint candies or candy canes
- ½ cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips and half of the crushed peppermint candies.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a few extra mini chocolate chips and crushed peppermint on top of each cookie for decoration.
- Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 20 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Extra Peppermint: For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
- Dark Chocolate: Substitute the semi-sweet chocolate chips with dark chocolate chips for a more intense chocolate flavor.
- Add-ins: Feel free to add other mix-ins like chopped nuts (pecans, walnuts, or almonds) or mini marshmallows for a more decadent cookie.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Reheating: For a warm, melty cookie experience, pop a cookie in the microwave for 10-15 seconds.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. You can also freeze the dough for up to 3 months. Just scoop the dough into balls before freezing and bake when you’re ready.
2. Can I use dark chocolate chips instead of semi-sweet chocolate chips?
Yes, dark chocolate chips will give the cookies a richer chocolate flavor, so feel free to swap them if you prefer.
3. How can I prevent the cookies from spreading too much while baking?
Make sure to chill the dough for 30 minutes before baking to help prevent the cookies from spreading too much during baking.
4. Can I freeze these cookies after baking?
Yes, these cookies freeze well. Allow them to cool completely, then store them in an airtight container in the freezer for up to 3 months.
5. Can I use peppermint extract instead of crushed peppermint candies?
You can, but the crushed candy canes add a nice texture and festive appearance. If using peppermint extract, you can add it to the dough along with the other wet ingredients.
6. Can I make these cookies dairy-free?
Yes, you can make these cookies dairy-free by using dairy-free butter and dairy-free chocolate chips.
7. How do I make these cookies extra soft?
To make the cookies extra soft, be sure to remove them from the oven while the centers are still soft and slightly undercooked. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
8. Can I double the recipe?
Yes, you can easily double the recipe if you’re baking for a crowd. Just make sure to adjust your baking time slightly if necessary.
9. Can I use all-purpose gluten-free flour?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Make sure the blend includes xanthan gum for the best texture.
10. How can I make these cookies more festive?
For a fun twist, you can decorate the cookies with colorful sprinkles or drizzle them with melted white chocolate for an extra touch of sweetness.
Conclusion
Peppermint Hot Chocolate Cookies are a perfect blend of chocolatey goodness and minty freshness, making them a delightful treat for the holidays. Soft, chewy, and topped with candy cane crunch, these cookies are the ultimate festive indulgence. Whether you’re baking for a holiday party or just craving something sweet, these cookies are sure to be a crowd-pleaser.
Print
Peppermint Hot Chocolate Cookies
- Total Time: 25 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Peppermint Hot Chocolate Cookies are a festive and indulgent treat combining the comforting flavors of hot chocolate and peppermint. Soft, chewy, and topped with crushed peppermint candies, these cookies are perfect for the holiday season.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup mini chocolate chips
½ cup crushed peppermint candies or candy canes
½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips and half of the crushed peppermint candies.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a few extra mini chocolate chips and crushed peppermint on top of each cookie for decoration.
- Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
Substitute the semi-sweet chocolate chips with dark chocolate chips for a more intense chocolate flavor.
Feel free to add other mix-ins like chopped nuts (pecans, walnuts, or almonds) or mini marshmallows for a more decadent cookie.
Store the cookies in an airtight container at room temperature for up to 1 week.
Freeze the dough for up to 3 months and bake when ready.
Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
