Chocolate Peppermint Cookies Recipe

Introduction

These Chocolate Peppermint Cookies combine rich cocoa with refreshing peppermint for a perfect holiday treat. Soft, chewy, and studded with white chocolate chips, they’re sure to delight anyone craving a festive twist on a classic cookie.

Ingredients

• 1/2 cup (113g) melted butter
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (48g) granulated sugar
• 1 large egg
• 2 teaspoons (10 ml) pure vanilla extract
• 3/4 cup (105g) all-purpose flour
• 1/2 cup (55g) Hershey’s Special Dark Cocoa Powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (135g) white chocolate chips
• 1/2 cup Andes Peppermint Crunch

Instructions

1. Step 1: Preheat the oven to 350° F (175° C).
2. Step 2: Melt the butter in a microwave-safe bowl for 30-45 seconds and let it cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed for 2-3 minutes until well combined. Add the egg and vanilla extract, then continue beating until fully incorporated.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough begins to form.
4. Step 4: As the dough thickens, fold in the white chocolate chips and Andes Peppermint Crunch until evenly distributed.
5. Step 5: Line a baking sheet with parchment paper or a silicone baking mat. Use a large cookie scoop to drop dough balls onto the sheet, spacing them about 2 inches apart.
6. Step 6: Bake for 9-11 minutes. The centers should be slightly underbaked but not too gooey. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
• Substitute dark chocolate chips for white chocolate chips if you prefer a more intense chocolate taste.
• Chill the dough for 30 minutes before baking to help prevent spreading and keep the cookies thick.
• Use crushed candy canes if Andes Peppermint Crunch is unavailable for a similar festive crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or warm oven to regain softness and enhance the peppermint aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Hershey’s Special Dark?

Yes, regular cocoa powder can be used, but the cookies may be slightly less rich in flavor. Adjust sweetness if desired, since dark cocoa tends to be more bitter.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps control spreading. Also, avoid using too much butter or over-mixing the dough, which can cause the cookies to flatten.

Chocolate Peppermint Cookies Recipe

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★★★★★

4.6 from 66 reviews

Delight in these rich and festive Chocolate Peppermint Cookies, made with a perfect blend of dark cocoa, white chocolate chips, and crunchy peppermint bits. These cookies combine a gooey center with a slightly crisp edge for a holiday treat that melts in your mouth with every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1/2 cup (113g) melted butter
• 1 large egg
• 2 teaspoons (10 ml) pure vanilla extract

Dry Ingredients

• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (48g) granulated sugar
• 3/4 cup (105g) all-purpose flour
• 1/2 cup (55g) Hershey’s Special Dark Cocoa Powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Add-ins

• 3/4 cup (135g) white chocolate chips
• 1/2 cup Andes Peppermint Crunch

Instructions

1. Preheat oven: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your cookies.
2. Prepare wet mixture: Melt the butter in a microwave-safe bowl for 30-45 seconds and let it cool for a few minutes. Combine the melted butter with the brown and granulated sugars, then beat on medium speed for 2-3 minutes until well mixed. Add the egg and vanilla extract, continuing to beat until fully incorporated.
3. Mix dry ingredients: In a separate bowl, stir together the all-purpose flour, Hershey’s Special Dark Cocoa Powder, salt, and baking soda until evenly combined.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough begins to form.
5. Add chocolate and peppermint: Once the dough thickens, fold in white chocolate chips and Andes Peppermint Crunch pieces, blending them evenly into the dough.
6. Prepare for baking: Line a baking sheet with parchment paper or use a silicone baking mat. Scoop the dough using a large cookie scoop and place the portions about 2 inches apart on the baking sheet.
7. Bake cookies: Bake in the preheated oven for 9-11 minutes. The centers should remain slightly underbaked but not too gooey to achieve chewy texture.
8. Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

• For best texture, do not overbake; the cookies should have a slightly underbaked center.
• Ensure the melted butter is cooled before mixing with sugars to prevent cooking the egg.
• Use a cookie scoop to ensure uniform cookie size for even baking.
• Store cookies in an airtight container at room temperature for up to one week.
• For a dairy-free version, substitute white chocolate chips with dairy-free alternatives and check peppermint crunch ingredients.

Keywords: Chocolate Peppermint Cookies, holiday cookies, peppermint chocolate cookies, white chocolate chips, festive cookies, cocoa cookies