Easy Chocolate Peppermint Cookies

Is there a more iconic flavor combination than chocolate and peppermint during the holiday season? I think not! These Easy Chocolate Peppermint Cookies are the perfect addition to any Christmas cookie exchange, a delightful treat to leave out for Santa, or simply a cozy indulgence on a cold winter’s night. They’re chewy, chocolatey, and bursting with refreshing peppermint flavor. The vibrant red and white candy cane pieces sprinkled on top not only add a festive touch but also a satisfying crunch. This recipe is quick, easy, and practically foolproof – even beginner bakers can whip up a batch in no time. The aroma alone, as they bake, is enough to fill your home with the spirit of the holidays.

As a seasoned home baker with over a decade of experience, I’ve perfected this recipe through numerous trials, ensuring a consistent texture and flavor that my family and friends rave about every year. Baking during the holidays is more than just following recipes; it’s about creating memories and sharing joy. I’m excited to share these cookies with you, hoping they become a cherished tradition in your own homes! Plus, peppermint flavored treats are experiencing a surge in popularity this year, making these cookies not only delicious but also incredibly trendy. I’ve tested every ingredient and technique in this recipe so you can rest assured that it will be a success, and they are especially delightful during the holiday season.

Ingredients

• All-Purpose Flour: Provides structure. For a gluten-free version, use a 1:1 gluten-free blend.
• Cocoa Powder: Unsweetened cocoa powder gives the cookies their rich chocolate flavor. Dutch-processed cocoa will result in a darker, more intense flavor.
• Baking Soda: Leavening agent, helping the cookies rise and become chewy.
• Salt: Enhances the flavors of the other ingredients.
• Unsalted Butter: Adds richness and tenderness. Make sure it’s softened to room temperature for easy creaming.
• Granulated Sugar: Sweetens the cookies and contributes to their crisp edges.
• Brown Sugar: Adds moisture and chewiness. Light or dark brown sugar can be used, with dark brown sugar providing a deeper molasses flavor.
• Eggs: Binds the ingredients together and adds richness.
• Peppermint Extract: Provides the signature peppermint flavor. Use sparingly, as it can be quite potent.
• Vanilla Extract: Enhances the overall flavor profile.
• Candy Canes or Peppermint Candies: Crushed and sprinkled on top for a festive touch and extra peppermint flavor. You can also use peppermint bark.
• Chocolate Chips: semi-sweet chocolate chips balance the peppermint and add to the chocolate flavor

Ingredient Science and Substitution Tips:

• Flour: Too much flour will result in dry, crumbly cookies. Measure accurately using the spoon-and-level method.
• Butter: If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe by 1/4 teaspoon.
• Sugar: You can substitute coconut sugar for granulated sugar for a slightly healthier option, but it will alter the flavor slightly.
• Peppermint Extract: Be careful not to overdo the peppermint extract. Start with a smaller amount and add more to taste. For a milder flavor, use peppermint oil but ensure it is food-grade.
• Vegan Substitution: To make these vegan, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and a vegan butter alternative.

Expert Tips

Here are a few tips I’ve learned over the years to make these cookies truly exceptional:

• Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) helps prevent the cookies from spreading too much in the oven.
• Don’t Overbake: Overbaked cookies will be dry and hard. Bake until the edges are set and the centers are still slightly soft.
• Use Parchment Paper: Parchment paper ensures the cookies don’t stick to the baking sheet and makes cleanup a breeze.
• Even Baking: Rotate the baking sheet halfway through baking for even browning.
• Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
• Candy Cane Tip: Crush the candy canes into small pieces before adding them to the cookies. This ensures they distribute evenly and don’t create large chunks.
• Salt: A pinch of flaky sea salt on top really enhances the flavors!

Storage & Substitutions

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving.

Substitutions:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips.
• Nut-Free: This recipe is naturally nut-free, but always check the labels of your ingredients to ensure they are processed in a nut-free facility if you have a severe allergy.
• Extract Alternatives: If you don’t have peppermint extract, you can use peppermint oil (use sparingly, it’s potent!) or even a touch of crème de menthe liqueur.

FAQ

Why are my cookies flat?

Flat cookies can be caused by a few things: too much butter, not enough flour, or not chilling the dough. Make sure to measure your ingredients accurately and chill the dough for at least 30 minutes before baking. Also, ensure your oven is at the correct temperature.

Can I use peppermint oil instead of peppermint extract?

Yes, you can use peppermint oil, but be very careful! Peppermint oil is much more potent than peppermint extract. Start with just a drop or two and add more to taste. It’s always easier to add more than to take away.

Can I make these cookies ahead of time?

Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Let the dough thaw completely before baking. You can also bake the cookies and freeze them for up to 2 months.

How do I get the candy canes to stick to the cookies?

Gently press the crushed candy canes into the cookies immediately after they come out of the oven while they are still soft. The heat will help them adhere to the surface.

What’s the best way to crush candy canes?

Place the candy canes in a resealable bag and crush them with a rolling pin or meat mallet. You can also use a food processor, but be careful not to over-process them into a powder.

Can I add white chocolate chips to these cookies?

Yes, adding white chocolate chips would be a delicious addition! They complement the dark chocolate and peppermint flavors beautifully.

Are these cookies suitable for shipping?

Yes, these cookies are sturdy enough to ship! Pack them carefully in an airtight container with layers of parchment paper to prevent breakage. Consider adding bubble wrap or packing peanuts for extra protection.

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