Indulge in the delightful combination of rich chocolate, refreshing peppermint, and a satisfying candy cane crunch with these Homemade Chocolate Peppermint Cookies. They’re both delicious and easy to make, perfect for the holiday season!
Why I Love This Recipe
I just love these Chocolate Peppermint Cookies because they remind me of the holidays and cozy times.
When you bake them, your home smells amazing – like a warm hug.
They’re super easy to make, and sharing them brings pure joy.
Your loved ones will adore them, too.
If you want some holiday magic in your home, give this recipe a try – it’s sure to be a family favorite!
Why You’ll Love This Recipe
▪️ Festive Flavors: These cookies capture the essence of the holidays with their chocolatey richness and refreshing peppermint twist.
▪️ Easy and Quick: You don’t need to be a pastry chef to master this recipe. It’s perfect for home cooks of all skill levels.
▪️ Family Favorite: These cookies are a guaranteed hit with family and friends, making them ideal for gatherings and gift-giving.
▪️ Budget-Friendly: Using common pantry ingredients ensures you won’t break the bank to make these delightful treats.
Helpful Kitchen Tools
▪️ 1 cup unsalted butter (2 sticks): Adds a rich, buttery flavor to the cookies.
▪️ 1 cup granulated sugar: Sweetens the dough, making it delightful.
▪️ 1 cup brown sugar, packed: Provides a warm, caramel-like sweetness.
▪️ 2 large eggs: Gives the cookies their soft and chewy texture.
▪️ 2 teaspoons pure vanilla extract: Infuses the cookies with a heavenly vanilla aroma.
▪️ 2¼ cups all-purpose flour: Forms the main structure of the cookies.
▪️ 1 cup unsweetened cocoa powder: Adds deep chocolatey goodness.
▪️ 1 teaspoon baking soda: Makes the cookies rise and become tender.
▪️ ½ teaspoon salt: Enhances the overall flavor.
▪️ 1 cup semi-sweet chocolate chips: Provides melty pockets of chocolatey bliss.
▪️ ½ cup crushed candy canes (about 8-10 small candy canes): Adds a delightful crunch and peppermint kick.
▪️ ½ cup powdered sugar (for rolling the cookie dough): Creates a sweet, powdery coating.
Making Of Chocolate Peppermint Cookies
STEP 1: Before you dive into cookie-making bliss, pop your oven on at 350°F. Grab your baking sheets and line them with parchment paper.
STEP 2: In a big bowl, mix up your softened butter, granulated sugar, and brown sugar until they get all fluffy and cozy together. It takes about 2-3 minutes of stirring.
STEP 3: Now, crack those eggs one by one into the bowl, and don’t forget to add the vanilla extract for that extra bit of magic. Mix it all up until they become best buddies.
STEP 4: In another bowl, get the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Give them a gentle whisk to make them feel friendly.
STEP 5: Slowly, add the dry stuff into the wet stuff. No need to rush; just mix until everyone’s part of the same cookie party. Now, fold in the chocolate chips and those crushed candy canes for a merry crunch.
STEP 6: Roll the dough into little balls, about the size of a walnut. Now, give them a sugar hug by rolling them in powdered sugar – they’ll look like they’re wearing powdered snow jackets!
STEP 7: Place those sugar-coated dough balls on your baking sheets, giving them space to breathe. Pop them in the oven for 10-12 minutes, until the edges are set, but the center is still soft and gooey.
STEP 8: When they come out of the oven, let them cool down a bit on the baking sheets. Afterward, transfer them to a cooling rack to cool completely. Now, it’s time to dive into the joy of homemade chocolate peppermint cookies.
Tips and Techniques
▪️ Use room-temperature butter for the perfect cookie texture.
▪️ Crushing candy canes can be done by placing them in a plastic bag and gently crushing them with a rolling pin.
▪️ For extra peppermint flavor, consider adding ½ teaspoon of peppermint extract to the dough.
▪️ Don’t overbake! The cookies should be slightly soft in the center when you take them out of the oven.
This recipe yields approximately 24 delicious Chocolate Peppermint Cookies, perfect for sharing with your loved ones during the holiday season.
▪️ Enjoy with a glass of cold milk or a warm cup of cocoa.
▪️ Make ice cream sandwiches by placing a scoop of vanilla ice cream between two cookies.
▪️ Share them as holiday gifts in a festive packaging.
▪️ Experiment with different types of chocolate chips like white chocolate or dark chocolate.
▪️ Add a pinch of sea salt to each cookie for a sweet-salty contrast.
▪️ Make cookie bars by pressing the dough into a baking pan instead of forming individual cookies.
▪️ Drizzle melted white chocolate over the cooled cookies for an elegant touch.
To keep your Chocolate Peppermint Cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to an airtight container or freezer-safe bag for up to three months.
Q. Can I use margarine instead of butter?
While butter is recommended for the best flavor and texture, margarine can be used as a substitute.
Q. Can I make the dough ahead of time and refrigerate it?
Absolutely! Chilled dough can be covered and refrigerated for up to 24 hours before baking.
Q. Can I omit the candy canes if I don’t have them?
Yes, you can omit the candy canes, but they add a wonderfully festive touch and a hint of peppermint.
Q. Can I freeze the baked cookies?
Yes, you can freeze the baked cookies for up to three months. Thaw them at room temperature when ready to enjoy.
Chocolate Peppermint Cookies
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¼ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes about 8-10 small candy canes
- ½ cup powdered sugar for rolling the cookie dough
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, mix until well combined.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, fold in chocolate chips and crushed candy canes.
- Roll dough into balls, coat in powdered sugar, and place on baking sheets.
- Bake for 10-12 minutes, then cool on a rack.
- Use room temperature butter for ideal texture.
- Crush candy canes in a plastic bag for easy handling.
- Add ½ tsp peppermint extract for extra flavor.
- Avoid overbaking; cookies should be slightly soft at the center.