Easy Chocolate Peppermint Cookies
Deliciously soft and chewy cookies infused with rich chocolate and refreshing peppermint, perfect for the holiday season.
Ingredients
Main ingredients
- 2 cups all-purpose flour Provides the structure of the cookies.
- 1 cup cocoa powder Adds depth of flavor.
- 3/4 cup granulated sugar Balances sweetness.
- 3/4 cup brown sugar Adds moisture for a chewy texture.
- 1 cup unsalted butter (softened) Provides flavor and tenderness.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon peppermint extract Key flavoring ingredient.
- 1 cup semi-sweet chocolate chips Provides chocolate bursts in every bite.
- 1 teaspoon baking soda Leavening agent for cookies.
- 1/2 teaspoon salt Enhances flavor.
Toppings
- 1/2 cup crushed peppermint candy canes For a festive touch.
Instructions
Preparation
- Prepare your ingredients by ensuring they are at room temperature.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing after each addition, then add vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in the chocolate chips.
- Refrigerate the dough for about 30 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Shape the chilled dough into balls and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers remain soft.
- Remove from the oven and sprinkle crushed candy canes on top immediately.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to one week. Cookies can be frozen for up to three months. Reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.