Description
Delight in the festive flavors of Peppermint Hot Chocolate Cookies, combining rich cocoa, cool peppermint, and melty chocolate chips for a perfect holiday treat that’s soft, chewy, and irresistibly chocolatey.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup milk
Add-ins and Toppings
- 1/2 cup mini chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Make the dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then add the egg, vanilla extract, and peppermint extract, beating until fully combined.
- Combine ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Stir in the milk followed by the mini chocolate chips to evenly distribute them throughout the dough.
- Form the cookies: Using a tablespoon-sized scoop, portion out the dough and roll each piece into a ball. Place the balls on the prepared baking sheet about 2 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add toppings: Once the cookies are fully cooled, sprinkle the crushed peppermint candies over the tops evenly. Optionally, melt the white chocolate chips and drizzle over the cookies for an extra festive touch.
- Serve and enjoy: These peppermint hot chocolate cookies are perfect to enjoy with a cup of hot cocoa or as a sweet holiday snack to share with family and friends.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the dough to keep the cookies soft and tender.
- Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.
- White chocolate drizzle is optional but adds a lovely visual and flavor contrast.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Crushing peppermint candies finely will help them stick better to the cookie tops.
