There is something incredibly magical about the combination of chocolate and peppermint that instantly brings a warm, festive feeling. That’s exactly why the Peppermint Hot Chocolate Cookies Recipe has become one of my absolute favorites to bake and share with loved ones during the holiday season or anytime you want a cozy, sweet indulgence. These cookies deliver the rich, fudgy goodness of hot chocolate with a refreshing peppermint twist, creating a flavor experience that’s both comforting and exciting.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making the Peppermint Hot Chocolate Cookies Recipe a true success. Each one plays a vital role in balancing flavors, adding texture, or enhancing that deep chocolate color we all crave.
- 1 1/2 cups all-purpose flour: Provides the structure, resulting in soft yet sturdy cookies that hold everything together.
- 1/2 cup unsweetened cocoa powder: Gives these cookies their rich, chocolatey base with deep flavor and color.
- 1/2 teaspoon baking soda: Helps the cookies rise perfectly for a soft and chewy texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness for that melt-in-your-mouth feel.
- 1 cup granulated sugar: Sweetens the dough and contributes to a slight crisp edge.
- 1 large egg: Binds the ingredients and adds moisture for the perfect chew.
- 1 teaspoon vanilla extract: Rounds out the flavors with warm, aromatic notes.
- 1/2 teaspoon peppermint extract: Delivers the signature peppermint zing essential in this recipe.
- 1/4 cup milk: Keeps the dough soft and adds moisture so the cookies don’t dry out.
- 1/2 cup mini chocolate chips: Adds bursts of melty chocolate in every bite.
- 1/2 cup crushed peppermint candies or candy canes: Sprinkles on top for a festive crunch and extra peppermint punch.
- 1/2 cup white chocolate chips (optional, for drizzling): Adds a lovely sweet contrast and decorative touch.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies bake evenly without sticking, setting the stage for perfect cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This mix of dry ingredients is the foundation of your cookie dough, combining the rich chocolate base with the perfect rise and subtle seasoning.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This step is key to getting the right texture; when the butter and sugar are well aerated, the cookies bake up soft and tender with a beautiful crumb.
Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and peppermint extract until everything is well combined. These flavors blend to create that creamy, minty essence reminiscent of a cup of cozy hot chocolate.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry flour mixture into the wet ingredients, mixing until just incorporated. Avoid overmixing here to keep the cookies tender. Then stir in the milk followed by the mini chocolate chips, adding moisture and those delightful chocolate bursts.
Step 6: Form the Cookies
Scoop tablespoon-sized portions of dough and gently roll them into balls. Space them about 2 inches apart on your prepared baking sheet to allow for spreading during baking—this helps maintain their lovely shape.
Step 7: Bake
Bake your cookies for 10 to 12 minutes, or until the edges are set but the centers remain soft. This timing is crucial to get that gooey, fudgy center that makes each bite so irresistible. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Add Peppermint Toppings and Optional Drizzle
Once the cookies have cooled, sprinkle the crushed peppermint candies generously over the tops, adding festive color and crunch. If you want to elevate the presentation and flavor, melt white chocolate chips and drizzle over the cookies for a lovely finishing touch.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
Adding a sprinkle of extra crushed peppermint or a few mini chocolate chips on top freshens up the look and enhances the flavor. A dusting of powdered sugar can also add a snowy, festive effect that looks stunning when serving guests.
Side Dishes
These cookies pair wonderfully with a steaming cup of hot cocoa, coffee, or even a glass of cold milk. During the holidays, they shine alongside other festive treats like gingerbread or cinnamon-spiced desserts, offering a minty counterbalance to rich flavors.
Creative Ways to Present
Try stacking the cookies tied with a festive ribbon for gift-giving, or serve them in a decorative tin lined with parchment paper. You can even sandwich a dollop of peppermint-infused whipped cream or marshmallow fluff between two cookies for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover Peppermint Hot Chocolate Cookies in an airtight container at room temperature for up to 5 days. This helps preserve their softness and keeps the peppermint candy crunch fresh, so they’re just as delightful the next day.
Freezing
If you want to save some for later, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll be perfect for up to 3 months. Alternatively, freezing the dough balls is a great way to bake fresh cookies anytime you want.
Reheating
To enjoy the cookies warm, pop them in a microwave for about 10 seconds or warm them in a preheated oven at 300°F for 5 minutes. This melts the chocolate chips slightly and revives the soft, fresh-baked texture.
FAQs
Can I substitute peppermint extract with something else?
You can, but peppermint extract is key to achieving the signature flavor in this Peppermint Hot Chocolate Cookies Recipe. If you don’t have it, a small amount of vanilla extract alone may work, but the distinctive minty zing will be missing.
What if I don’t have crushed peppermint candies for topping?
No worries! You can use finely chopped candy canes, peppermint bark, or even crushed candy-coated chocolates. Just be gentle to avoid large pieces that might overpower the cookie.
Are these cookies chewy or crunchy?
These cookies are best enjoyed with a soft, slightly chewy center and a gently crisp edge, capturing that perfect hot chocolate texture that melts in your mouth.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your cocoa powder and other ingredients are also gluten-free certified for best results.
Is there a vegan version of this Peppermint Hot Chocolate Cookies Recipe?
Absolutely! Use vegan butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and a non-dairy milk alternative. Make sure your chocolate chips are dairy-free as well.
Final Thoughts
I genuinely hope you give this Peppermint Hot Chocolate Cookies Recipe a try because it’s one of those little cookies that feels like a cozy hug in every bite. Whether you’re baking for a holiday gathering or just craving something sweet and minty on a chilly day, these cookies deliver joy, nostalgia, and deliciousness all at once. Get your ingredients ready, and happy baking!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Hot Chocolate Cookies combine rich cocoa and festive peppermint flavors in a soft, chewy cookie perfect for the holiday season. Enhanced with mini chocolate chips and topped with crushed peppermint candies and optional white chocolate drizzle, they make a delightful treat for cozy gatherings or gift-giving.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup milk
Mix-ins and Toppings
- 1/2 cup mini chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Make the dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract until combined thoroughly.
- Combine ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Stir in the milk and mini chocolate chips gently to incorporate evenly into the dough.
- Form the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add toppings: Once the cookies have cooled, sprinkle the crushed peppermint candies on top. If desired, melt the white chocolate chips and drizzle over the cookies to add a festive finish.
- Serve and enjoy: These cookies are perfect served with hot cocoa or enjoyed as a sweet holiday treat shared with family and friends.
Notes
- Do not overbake to keep cookies soft and chewy.
- For best results, use fresh crushed peppermint candies rather than pre-ground versions.
- The white chocolate drizzle is optional but adds a beautiful decorative touch and extra sweetness.
- Store cookies in an airtight container at room temperature for up to a week.
- To make these cookies vegan, substitute the butter with plant-based margarine and use a flax egg in place of the egg.
