Peppermint Chocolate Cookies
These Peppermint Chocolate Cookies are perfect holiday treats, combining rich chocolate with refreshing peppermint.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
Optional Add-ins
- 1/2 cup crushed peppermint candies
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in optional add-ins if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until cookies are set but still soft in the center. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Once cooled, serve the cookies with a warm beverage such as hot cocoa or coffee for a delightful holiday treat.
Storage
- Store in an airtight container at room temperature for up to a week. These cookies also freeze well for longer storage.
Notes
Pro Tips: For thicker cookies, chill the dough for 30 minutes before baking. Ingredient Substitutions: Use dark chocolate chips instead of white chocolate for a richer flavor. How to Serve: Pair with hot cocoa for a cozy treat. Storage & Freshness: Store in an airtight container to keep them fresh. Make-Ahead Tips: Dough can be made ahead and frozen for up to 3 months.