Description
These decadent Chocolate Peppermint Cookies blend rich Dutch-processed cocoa with refreshing peppermint extract and crushed candy for a festive, fudgy treat. Soft and chewy with melty chocolate chips and a bright peppermint crunch, they are perfect for holiday gatherings or any time you crave a chocolate-mint delight.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 large eggs, room temperature
- 1 – 2 teaspoons (5 – 10 ml) peppermint extract
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 1 cup (170 g) chocolate chips
- ¼ – ½ cup crushed peppermint candy
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and salt until thoroughly blended. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Cocoa and Extracts: Reduce mixer speed to low and add the Dutch processed cocoa powder, eggs one at a time, followed by the peppermint extract and vanilla extract. Mix until the batter is smooth and evenly combined. Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Then gently fold in the chocolate chips.
- Chill Dough: Cover the cookie dough and transfer it to the refrigerator to chill for a minimum of 30 minutes up to 2 hours. Meanwhile, preheat your oven to 350°F (177°C) about 30 minutes before baking and line a baking sheet with parchment paper.
- Scoop Dough: Using a medium cookie scoop (about 2 tablespoons or 30 ml), portion out balls of dough and place them 3 inches (8 cm) apart on the prepared baking sheet to allow spreading.
- Bake and Shape: Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops are slightly puffed. Immediately upon removal from the oven, use a biscuit or cookie cutter slightly wider than the cookie to gently reshape them into perfect rounds. While still hot, sprinkle the crushed peppermint candy on top of the cookies and press lightly so they adhere.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely to room temperature. For an extra touch, optionally drizzle melted dark or white chocolate over them or dip half of each cooled cookie into melted chocolate, then sprinkle with additional crushed peppermint.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to one week. For best flavor and texture, consume within 2 to 3 days.
- Chocolate or White Chocolate Topping: Melt 8 to 12 oz of white or dark chocolate with 1 teaspoon coconut oil until smooth. Dip half of each cooled cookie into the melted chocolate, then immediately sprinkle crushed peppermint candy on top and allow to set.
- Peppermint Frosting: Cream ½ cup (113 g) room temperature butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract until smooth. Top each cooled cookie with a dollop of this frosting and garnish with crushed candy cane pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
