Description
These Chocolate Peppermint Cookies are soft, fudgy, and bursting with rich cocoa and refreshing peppermint flavor. Perfect for the holiday season or any time you crave a festive treat, these cookies combine the deep taste of Dutch-processed cocoa with a hint of espresso powder, enhanced by peppermint extract and topped with crushed peppermint candy for an extra minty crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 large eggs, room temperature
- 1 – 2 teaspoons (5 – 10 ml) peppermint extract
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup (170 g) chocolate chips
- ¼ – ½ cup crushed peppermint candy
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside for now.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Cocoa, Eggs, and Extracts: On low speed, add the Dutch processed cocoa powder, then incorporate the eggs one at a time, followed by the vanilla extract and peppermint extract. Continue mixing until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually mix the prepared dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender. Gently fold in the chocolate chips.
- Chill Dough: Cover the cookie dough and refrigerate for 30 minutes up to 2 hours to firm up. Meanwhile, preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Scoop and Arrange: Using a medium cookie scoop (about 2 tablespoons or 30 ml), form cookie dough balls and place them approximately 3 inches (8 cm) apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and the tops are slightly puffed. Remove from the oven and quickly reshape any misshapen cookies with a biscuit or cookie cutter slightly wider than the cookie to form perfect circles.
- Add Peppermint Candy: While cookies are still hot, sprinkle and gently press the crushed peppermint candy onto the tops of the cookies so they stick as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature. Enjoy as is or optionally decorate with melted chocolate drizzle or frosting as desired.
- Optional Chocolate or White Chocolate Topping: Melt 8 to 12 oz of white or dark chocolate with 1 teaspoon coconut oil until smooth. Dip half of each cooled cookie into the chocolate and immediately sprinkle with crushed peppermint candy. Let set before serving.
- Optional Peppermint Frosting: Cream ½ cup (113 g) room temperature butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract until smooth. Dollop onto cooled cookies and garnish with crushed candy cane pieces.
Notes
- Storage: Store the chocolate peppermint cookies in an airtight container at room temperature for up to one week. For optimal freshness and flavor, consume within 2 to 3 days.
- Chocolate or White Chocolate Topping: To add an extra layer of flavor, melt 8 to 12 ounces of white or dark chocolate with 1 teaspoon of coconut oil, whisk until smooth, then dip half of each cooled cookie and top with crushed peppermint candy. Let set before serving.
- Peppermint Frosting: Make a luscious peppermint frosting by creaming ½ cup (113 g) butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract. Use it to frost cooled cookies and sprinkle with crushed candy canes for a festive finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
