These peppermint chocolate cookies are a fun holiday treat! With rich chocolate and a burst of minty freshness, they are perfect for sharing (or keeping all to yourself!).
I love how the crunchy edges and soft center make each bite special. They also look great on a cookie platter, making you the star of the holiday party. Yum! 🎉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for creamy textures. If you’re out, you can use margarine. Just ensure it’s not too soft or too cold!
Granulated & Brown Sugar: Both sugars add sweetness and moisture. If you want a lighter cookie, consider using coconut sugar or honey (adjust the liquids). I often mix them for a perfect balance!
Eggs: They add richness and structure. If you’re vegan, try a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as an alternative.
Cocoa Powder: Unsweetened cocoa is key for that chocolatey flavor. Dutch-processed cocoa is a great substitute for a milder taste.
Peppermint Extract: Use pure peppermint extract for best flavor. If you want a twist, a bit of vanilla extract can also work well. Just be cautious; a little goes a long way!
How Do You Ensure Soft and Chewy Cookies?
To achieve the soft and chewy texture in your cookies, follow these tips:
- Don’t overmix the dough once you add the flour; just mix until combined.
- The baking time is key — bake until edges are set, but the centers appear slightly underbaked for a chewy result.
- Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack. This will help them set nicely without becoming hard.
With these tips and substitutes, your peppermint chocolate cookies will turn out deliciously festive! Enjoy baking!
Peppermint Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
For the Peppermint Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- Crushed peppermint candies or candy canes, for garnish
How Much Time Will You Need?
The total time for this recipe is about 1 hour. It takes around 15 minutes to prepare the cookie dough, about 10 minutes to bake, and then you’ll need some time to cool the cookies and make the frosting. Let’s get started!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy, which usually takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! If you like, fold in the mini chocolate chips for an extra chocolatey treat.
5. Shape the Cookies:
Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
6. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes. The cookies are done when the edges are set but the centers are still soft. Once baked, let them cool completely on wire racks.
7. Make the Peppermint Frosting:
While the cookies cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Next, add the heavy cream and peppermint extract, beating until fluffy. If you want some color, add a drop or two of red food coloring and swirl it in gently for a marbled effect.
8. Frost the Cookies:
Once your cookies are fully cooled, spread or pipe the peppermint frosting onto the top of each cookie. For a fun twist, you can also sandwich two cookies together with frosting in the middle!
9. Add the Finishing Touch:
Finish off your cookies by sprinkling crushed peppermint candies or candy canes on top of the frosting for that festive crunch and flavor.
10. Serve and Enjoy:
Allow the frosting to set for a few minutes before serving. Store any leftovers in an airtight container to keep them fresh. Enjoy your delicious peppermint chocolate cookies, bursting with chocolatey goodness and a minty zing!
Can I Use Substitutes for Butter in the Cookies?
Yes, if you prefer a dairy-free option, you can use coconut oil or a vegan butter substitute. Just make sure the alternative is softened for easy mixing!
How Can I Make Cookies Chewier?
To achieve a chewier texture, try chilling the dough for at least 30 minutes before baking. This helps control spread and results in a softer cookie!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them in a single layer, then transferring to a freezer bag for up to 3 months.
Can I Use Dark Chocolate Cocoa Instead?
Absolutely! Dark chocolate cocoa will give your cookies a richer flavor. Just keep in mind that it may result in a slightly denser cookie.
