- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls. Roll each dough ball in the crushed peppermint candies to coat the outside with the festive peppermint pieces.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set but still soft in the center. The cookies will firm up as they cool, so be careful not to overbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage
Serving Suggestions
- Serve these peppermint chocolate cookies with a glass of cold milk or a warm cup of hot cocoa for a cozy treat.
- They make a great gift for the holidays! Package them in a cute tin or box for a festive present.
- For extra flavor, you can drizzle the cooled cookies with white chocolate or sprinkle with additional crushed peppermint candies.
Storage Tips
- Store the cookies in an airtight container at room temperature for up to 5 days.
- If you want to store them longer, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Tips
- If you prefer a stronger peppermint flavor, feel free to add an extra 1/4 teaspoon of peppermint extract to the dough.
- For a little extra crunch, consider adding chopped up chocolate-covered peppermint candies into the dough along with the chocolate chips.
- If you can’t find peppermint candies, you can substitute with crushed candy canes or peppermint bark for a similar effect.
- Make sure the butter is softened before you begin to ensure that it beats into the sugars properly and helps the cookies stay soft and chewy.
Conclusion
These **Peppermint Chocolate Cookies** are a fun, festive treat that are perfect for the holiday season or anytime you’re in the mood for something sweet with a minty twist. The combination of rich chocolate, creamy butter, and cool peppermint is simply irresistible, and the crunchy peppermint coating adds a touch of holiday cheer. Whether you’re baking for a party, gifting to friends and family, or enjoying them at home with a cozy drink, these cookies are sure to be a hit!
FAQ
Can I use white chocolate chips instead of semi-sweet chocolate chips?
Yes! White chocolate chips would pair wonderfully with the peppermint flavor, giving the cookies a slightly different but still delicious taste.
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days. Roll the dough into balls and bake as directed when you’re ready to enjoy them!
Can I freeze the dough?
Yes! You can freeze the cookie dough balls before baking. Place them on a baking sheet and freeze them for about 1 hour, then transfer them to a freezer-safe bag or container. When ready to bake, simply add an extra minute or two to the baking time.
