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
Scale
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.
