These Chocolate Peppermint Cookies require just 10 ingredients, take little time to make and taste absolutely delicious!
They're the perfect holiday or winter cookie to dunk in a glass of milk. Topped with a drizzle of chocolate and crushed peppermint candy cane or starlight mints for the perfect balance of chocolate and mint.
10 Ingredients
This recipe is super simple and easy to make. If you don't have candy cane, starlight mints work just fine.
- Butter
- Sugar
- Eggs
- Peppermint Extract
- Flour
- Cocoa Powder
- Baking Powder
- Salt
- Chocolate Chips
- Candy Cane
Baking Instructions
Start by creaming the butter and sugar until it's fluffy. You want the butter to be soft at room temperature.
This step is key to getting the right fluffy texture of cookies. I forgot to add in the baking powder and salt to the batch of cookies that I shot for this post, and you can see the cookies are still fluffy! It's thanks to adding in all the air and fluffiness when you cream the butter and sugar.
Next, you'll add your eggs and peppermint extract. Followed by your dry ingredients.
You'll mix in the chocolate chips before dropping the dough in dollops on a greased baking sheet. The dough is very sticky, so be prepared to get messy!
Chocolate and Peppermint Topping
The best part is the topping! You can go about this in a variety of ways.
Drizzle white or dark chocolate on top in a zig-zag pattern or dunk half the cookie in chocolate.
Crush the peppermint candy cane or starlight mints to sprinkle and stick to the chocolate.
Recipe Tips and FAQs
If you don't have candy cane, you can use Starlight Mints, Hersey's Peppermint Kisses, or Soft Stripped Peppermint Candies. You can even buy the candy cane precrushed for you.
Room temperature butter means butter that is soft to the touch. When you nudge it with your finger, it leaves an imprint. You will want to leave your butter out at room temperature for a few hours to get to this point.
Chocolate Peppermint Cookies
Ingredients
- ¾ cup butter at room temperature (1.5 sticks )
- 1 cup sugar
- 2 eggs
- ½ teaspoon peppermint extract
- 1 ¾ cups flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate baking chips (plus extra for drizzling on the cookies!)
- crushed candy cane
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (around 3 minutes).
- Add eggs one at a time and peppermint extract.
- Mix the flour, cacao powder, baking powder and salt together in a bowl and gradually mix into the batter.
- Mix in the chocolate chips.
- Drop the dough on a greased baking sheet and bake for 8-10 minutes.
- Let cookies cool before drizzling with chocolate and crushed candy cane.
Notes
- If you plan to omit the chocolate drizzle and peppermint topping, you may want to add an additional ¼ teaspoon of peppermint extract to the dough.
- The key in this recipe is creaming the butter and sugar until fluffy. It adds so much air and texture. I forgot to add baking powder in the batch of cookies I shot for this post, but you'd never know it! They still had a great fluffy texture thanks to taking a good 3 minutes to cream the butter and sugar - so definitely don't skip this step and make sure the butter truly is room temp (soft to the touch but not melted).
Nutrition
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
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