Description
Peppermint Hot Chocolate Cookies are a festive and delightful treat combining rich cocoa, refreshing peppermint, and melty chocolate chips. These soft, chocolatey cookies are easy to prepare and perfect for holiday gatherings or cozy winter evenings.
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
Mix-ins
- 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.
- 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 the softened unsalted butter with the granulated sugar until light and fluffy. Then add the egg, vanilla extract, and peppermint extract, beating until fully combined.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk and then fold in the mini chocolate chips evenly throughout the dough.
- Form the cookies: Using a tablespoon scoop, portion the dough and roll into balls. Place each dough ball about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. The edges should be set while the centers remain soft. After baking, 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 have fully cooled, sprinkle crushed peppermint candies over the tops for added crunch and flavor. For an extra festive touch, melt the white chocolate chips and drizzle the melted chocolate over the cookies.
- Serve and enjoy: These cookies are best enjoyed fresh and warm alongside a cup of hot cocoa or as a sweet holiday treat to share with family and friends.
Notes
- Ensure the butter is softened to room temperature to cream properly with the sugar.
- Do not overbake; cookies should have soft centers for the best texture.
- White chocolate drizzling is optional but adds a decorative and sweet contrast.
- Use crushed peppermint candies or candy canes for a more intense peppermint flavor and a festive look.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and allow to cool on the sheet before transferring.
