Peppermint Hot Chocolate Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup crushed peppermint candies - 1/2 cup mini marshmallows - Additional crushed peppermint for garnish To make the perfect peppermint hot chocolate cookies, you need quality ingredients. Start with unsalted butter. It gives you control over the salt level. Granulated sugar adds sweetness and helps the cookies spread. Brown sugar keeps them moist and adds a rich flavor. Eggs bind everything together. Use large eggs at room temperature for the best results. Pure vanilla extract enhances the sweetness and adds depth. For the dry mix, all-purpose flour provides the structure. Unsweetened cocoa powder gives that rich chocolate flavor. Baking soda helps the cookies rise. Salt balances the sweetness and highlights the flavors. Don't forget the mix-ins! Semi-sweet chocolate chips add gooeyness. Crushed peppermint candies bring that fresh, minty taste. Mini marshmallows add a fun touch, reminding you of hot chocolate. Lastly, extra crushed peppermint is perfect for garnish. Together, these ingredients create a delightful treat that sings of the holiday season. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step is crucial for even baking. Line two baking sheets with parchment paper. This makes cleanup easy and helps the cookies not stick. In a large bowl, mix 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of packed brown sugar. Use an electric mixer for about 2 to 3 minutes. The mix should look light and fluffy. This step adds air to your cookies. Next, add 2 large eggs, one at a time. Mix well after each egg. This ensures they blend into the batter. Now, stir in 1 teaspoon of pure vanilla extract until just combined. This adds a lovely flavor to your cookies. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix creates a balanced foundation for your cookies. Make sure to combine well to avoid clumps. Gradually add the dry mixture to the butter and sugar. Stir gently until just combined. Be careful not to overmix it. Overmixing can make your cookies tough instead of soft. Now, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of crushed peppermint candies. Make sure they are evenly spread throughout the dough. This gives each bite a festive flavor and a nice crunch. Use a tablespoon to scoop rounded portions of dough onto the baking sheets. Space them about 2 inches apart. This allows room for spreading. Next, gently press a few mini marshmallows on top of each mound. Sprinkle extra crushed peppermint over them for a fun touch. Place the baking sheets in the oven. Bake for 10 to 12 minutes. The cookies should have set edges but remain soft in the center. This balance is key to a perfect cookie. Once done, take the cookies out and let them cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. This helps them set properly and enhances their texture. To get the best texture, avoid overmixing the dough. When you mix the wet and dry ingredients, stop as soon as you see no dry flour. Overmixing makes cookies tough. You want them soft and chewy. Let the dough rest for a few minutes before baking. This helps the cookies spread just right. You can boost the flavor with a few simple additions. A pinch of cinnamon adds warmth. A teaspoon of espresso powder can deepen the chocolate taste. If you like a minty kick, try adding a few drops of peppermint extract. These small tweaks make a big difference in flavor. For a lovely presentation, arrange the cookies on a bright platter. Add whole peppermint candies around the edges for color. You can even stack them high for a fun look. Serve these cookies warm with hot chocolate to create a cozy treat. The warmth and sweetness will make everyone smile! Pro Tips Chill the Dough: If you have time, chilling the cookie dough for 30 minutes can help the cookies maintain their shape and improve their texture. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor that enhances the overall taste of the cookies. Experiment with Extracts: Try adding a drop of peppermint extract for an extra punch of peppermint flavor. Just be careful not to overdo it! Storage Tips: Store cookies in an airtight container at room temperature for up to a week to keep them soft and delicious. {{image_4}} To make these cookies gluten-free, use a gluten-free flour blend. Look for blends that include rice flour, almond flour, or tapioca starch. These substitutes work well to keep the cookies soft and chewy. Be sure to check the blend's texture and flavor. Some blends can taste different than all-purpose flour. For vegan cookies, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. For butter, swap in coconut oil or a vegan butter. This will keep the cookies rich and tasty while being animal product-free. You can boost the flavor of your cookies with extra ingredients. Add a teaspoon of peppermint extract for a stronger mint flavor. Chopped nuts, like walnuts or pecans, add a nice crunch. You can also try adding white chocolate chips for a sweet twist. These options let you customize your cookies to your taste. To keep your peppermint hot chocolate cookies fresh, store them in an airtight container. You can use a cookie jar or a resealable plastic bag. Place parchment paper between layers to prevent sticking. Keep the cookies in a cool, dry place. This way, they stay soft and tasty for longer. If you want to freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Afterward, transfer them to a freezer-safe bag or container. To thaw, simply take the cookies out and let them sit at room temperature for about 30 minutes. These cookies can last up to one week at room temperature when stored properly. If frozen, they can stay fresh for up to three months. Just remember, the longer they sit, the less fresh they may taste. Enjoy them while they are still soft and delicious! Yes, you can use milk chocolate. This change will make your cookies sweeter. The texture will also be softer and creamier. If you prefer a richer taste, semi-sweet chocolate is best. It balances the sweetness of the cookies. To make these cookies less sweet, reduce the sugar by one-third. You can also use dark chocolate. It has less sugar than semi-sweet chocolate. Another option is to add a pinch of salt. This helps balance the sweetness. Test your dough as you adjust to find your perfect taste. You can use crushed Oreo cookies for a fun twist. Dark chocolate chips or walnuts can also add a nice crunch. If you want a mint flavor, use mint extract instead. This gives a minty aroma without the crunch of candies. Feel free to get creative with your mix-ins. Bake the cookies for 10 to 12 minutes. Look for set edges and soft centers. If you want them chewier, take them out earlier. For crispier cookies, leave them in a minute longer. Let them cool on the baking sheet for five minutes before moving them. This article covered how to make delicious peppermint hot chocolate cookies. We discussed the key ingredients and detailed step-by-step instructions to prepare the dough. I shared tips to perfect texture and enhance flavors. You can also explore variations to suit dietary needs, like gluten-free or vegan options. By following the storage tips, your cookies stay fresh longer. Enjoy baking these treats that warm both your home and your heart. Your kitchen will smell amazing, and the taste will delight everyone!$

Peppermint Hot Chocolate Cookies

Deliciously soft cookies infused with peppermint and chocolate, perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup brown sugar, packed firmly
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
0.5 cup crushed peppermint candies, plus extra for garnish
0.5 cup mini marshmallows

Instructions

Preheat the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, stirring gently until just combined.
Fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
Using a tablespoon, drop rounded portions of cookie dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
Lightly press a few mini marshmallows onto the tops of the cookie dough mounds and sprinkle additional crushed peppermint candies on top.
Place the baking sheets in the preheated oven and bake for 10-12 minutes until the edges are set and the centers are soft.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

For a delightful presentation, arrange the cookies on a festive platter and adorn with whole peppermint candies around the edges. To enhance the cozy experience, enjoy these delicious cookies warm alongside a steaming mug of hot chocolate.

Keyword chocolate, cookies, holiday, peppermint