Description
Delight in these rich and festive Chocolate Peppermint Cookies, featuring a luscious blend of Dutch processed cocoa powder, peppermint extract, and crushed peppermint candy for a perfect balance of chocolatey and minty flavors. These soft, chewy cookies are ideal for holiday celebrations or any time you crave a refreshing twist on a classic treat.
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. Then add the 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. 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
- Chilling the dough is essential to prevent the cookies from spreading too much and helps develop flavors.
- Adjust the peppermint extract quantity according to your preference; 1 teaspoon for subtle flavor and up to 2 teaspoons for a stronger mint taste.
- Using Dutch processed cocoa powder gives a richer, less acidic chocolate flavor.
- You can substitute peppermint candy with crushed candy canes for the topping if preferred.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- For a softer cookie, do not overbake; baking just until edges are set ensures chewiness.
