Chocolate Peppermint Cookies: The Ultimate Cookie Recipe
Introduction to Chocolate Peppermint Cookies
Chocolate peppermint cookies are a delightful treat that combine the rich, velvety taste of chocolate with the refreshing zing of peppermint. Perfect for the holiday season or any time you crave something sweet and minty, these cookies are not only easy to make but also a hit with family and friends. With their soft texture and festive flavors, they’re sure to bring a smile to anyone’s face.
A Personal Story Behind My Chocolate Peppermint Cookies Journey
Growing up, my grandmother would always bake her special chocolate peppermint cookies during the winter months. The aroma of melted chocolate and peppermint wafting through her kitchen created a warm and inviting atmosphere. I remember standing by her side, eagerly waiting to help and learn her secrets to making the perfect cookie. Now, every time I bake these cookies, I am reminded of those cherished moments, and I hope to share that same joy with you.
What Makes This Chocolate Peppermint Cookies Recipe Special?
This recipe stands out because it balances the rich flavor of semisweet chocolate with the refreshing taste of peppermint, creating a harmonious blend that’s irresistible. The addition of white chocolate chips adds a creamy contrast, while the crushed candy canes on top provide a delightful crunch and festive flair. This is not just another cookie recipe; it’s a celebration of flavors that will bring cheer to your holiday gatherings or any occasion!
The Full Chocolate Peppermint Cookies Recipe
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- Crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add in the egg and peppermint extract, mixing well until fully combined.
- Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Stir until just combined, being careful not to overmix, as this can make the cookies tough.
- Gently fold in the semisweet and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the cookie balls on the prepared baking sheet, leaving enough space between each to allow for spreading.
- Using the back of a spoon, gently press down on each cookie ball to slightly flatten them. This helps them bake evenly and gives them a lovely shape.
- Sprinkle crushed candy canes on top of each cookie for that festive touch!
- Bake in the preheated oven for 12 minutes. The edges should be set, but the cookies will still be soft in the center. Don’t worry, they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions and Variations for Chocolate Peppermint Cookies
These cookies are perfect for serving at holiday parties, cookie exchanges, or simply as a sweet treat to enjoy with a warm cup of cocoa. For a twist, consider adding a bit of crushed nuts or substituting the white chocolate chips with dark chocolate for a richer flavor. You can also experiment with different types of peppermint candies for topping. The possibilities are endless!
Frequently Asked Questions About Chocolate Peppermint Cookies
Can I freeze these cookies?
Yes, these cookies freeze beautifully! Just make sure they are completely cooled before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
How do I store leftover cookies?
Store any leftovers in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
What can I use instead of peppermint extract?
If you prefer a more intense peppermint flavor, you can use peppermint oil, but be sure to use it sparingly, as it is much stronger than extract.
Chocolate Peppermint Cookies
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For mixing ingredients
- Baking sheet To bake cookies
- Parchment paper To line the baking sheet
Ingredients
Main Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.5 cup semisweet chocolate chips
- 0.5 cup white chocolate chips
- 1 cup crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and peppermint extract, mixing well until fully combined.
- Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Stir until just combined.
- Gently fold in the semisweet and white chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the cookie balls on the prepared baking sheet, leaving space between each.
- Gently press down on each cookie ball to slightly flatten them.
- Sprinkle crushed candy canes on top of each cookie.
- Bake in the preheated oven for 12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.