These peppermint chocolate cookies are a festive treat! Soft, chewy, and loaded with chocolate chips, they bring a delicious minty twist that everyone loves.
Don’t be surprised if you can’t eat just one—they’re that good! I like to enjoy them with a nice cup of hot cocoa. Perfect for sharing or keeping all to yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for creating a soft cookie texture. If you don’t have unsalted butter, you can use salted butter but cut back on the added salt in the recipe.
Granulated & Brown Sugar: Both sugars contribute to the sweetness and moisture of the cookies. You could use coconut sugar or a sugar substitute if you’re looking for a healthier option.
Cocoa Powder: Unsweetened cocoa gives the cookies their rich chocolate flavor. If you prefer, you can try a dark cocoa powder for a more intense taste!
Peppermint Extract: This adds that lovely minty flavor. If you’re sensitive to mint, you could use vanilla extract instead for a different taste.
Crushed Peppermint Candies: These add a nice crunch and festive touch. If you can’t find them, consider using crushed Oreos or even chocolate sprinkles for a different look and flavor.
How Do I Make Sure My Cookies Come Out Soft and Chewy?
To achieve that soft and chewy texture, follow these tips closely:
- Don’t overmix the dough! Just combine it until you see no dry flour. This helps keep the cookies softer.
- Remove the cookies from the oven when they are still slightly underbaked; they’ll continue to firm up as they cool.
- Use parchment paper for baking; it prevents sticking and helps the cookies bake evenly.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them maintain their shape.
How to Make 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 light 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 cup semi-sweet chocolate chips (optional)
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 to 3 tablespoons milk
- 1/2 teaspoon peppermint extract
- Red food coloring (optional, for frosting swirl)
- Crushed peppermint candies (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After baking, allow time for the cookies to cool before frosting, which can take about 15-20 minutes. In total, you should plan for about 40-50 minutes before enjoying your delicious peppermint chocolate cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. This makes for easy cleanup and prevents 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 the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
Next, add the eggs one at a time, beating well after each addition. Then, pour in the vanilla extract and mix until combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps ensure everything is mixed evenly.
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix! If you want, fold in the semi-sweet chocolate chips at this stage.
4. Shape and Bake the Cookies:
Using a tablespoon, drop rounded amounts of dough onto the prepared baking sheets. Make sure you leave about 2 inches between each cookie. They will spread a little while baking.
Place the trays in the oven and bake for about 10-12 minutes, or until the cookies appear set. Once baked, remove them from the oven and let them cool completely on wire racks.
5. Prepare the Frosting:
While the cookies are cooling, it’s time to make the peppermint frosting! In a bowl, beat together the powdered sugar and softened butter until smooth.
Add milk one tablespoon at a time, mixing until you reach a smooth and spreadable consistency. Finally, mix in the peppermint extract. If you’d like to add a swirl of red color, divide the frosting and tint half with red food coloring.
6. Frost and Decorate:
Once the cookies are cool, it’s time to decorate! Using a piping bag or a spoon, swirl the peppermint frosting onto each cookie. For an extra festive touch, sprinkle crushed peppermint candies on top of the frosting.
7. Let Set and Enjoy:
Allow the frosting to set slightly before serving. Now, your delightful peppermint chocolate cookies are ready to enjoy! Perfect for sharing during the holidays or simply treating yourself.
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter in this recipe! However, the texture and flavor might be slightly different. Make sure to choose a stick margarine rather than a spread for the best results.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. Just make sure to separate layers with parchment paper before freezing!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, just let it sit at room temperature for about 10-15 minutes to soften slightly before scooping.
What Can I Substitute for Peppermint Extract?
If you prefer not to use peppermint extract, you can swap it for vanilla extract or even almond extract for a different flavor profile. For a minty touch without peppermint, try using fresh mint leaves, but add them during the cooking process for better infusion!