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Peppermint Hot Chocolate Cookies: A Cozy Winter Treat
You know those days when the sky is heavy with snow and you just want to curl up under a blanket with something sweet? That was me last December, staring out at my frosty backyard, humming Christmas tunes and wondering how to capture that peppermint hot chocolate magic in cookie form. I had a pile of candy canes that needed using, an ever-growing cocoa stash, and a serious sweet tooth begging for attention.
Fast-forward an hour and a half later, and my kitchen was filled with the warm, chocolatey aroma of these Peppermint Hot Chocolate Cookies. They’re soft in the middle, a little crisp at the edges, studded with mini chocolate chips, and dotted with crunchy candy cane bits. Honestly, they taste like holiday nostalgia baked into chewy, fudgy little disks of joy.
Why You’ll Love This Recipe
- Zero fancy gadgets—just a bowl, a whisk (or mixer), and a baking sheet.
- From start to finish in under an hour (for two batches—yes, really!).
- Crispy edges meet tender, cake-like centers: the ultimate texture duo.
- Kiddos LOVE crushing candy canes (and sneaking tastes of the dough).
- Gluten-free and dairy-free options so nobody misses out on the fun.
- Peppermint crunch plus rich cocoa makes each bite a flavor party.
- Perfect for cookie swaps, neighbor gifts, or cozy night-in snacking.
- Totally customizable—add white chocolate, nuts, or a dash of spice.
Ingredient Notes
- Butter: Room temperature is key for that fluffy cream—swap in dairy-free stick butter if needed.
- Sugars: Granulated gives sweetness while a touch of brown adds moisture and a hint of caramel warmth.
- Eggs: Let ’em sit at room temp briefly so the dough comes together smoothly.
- Extracts: Vanilla by default, but half vanilla + half peppermint yields a subtle, grown-up mint zing (too much peppermint can go soapy, so tread carefully!).
- Flour: Spoon and level your all-purpose for accuracy—swap a 1:1 gluten-free blend if you’re steering clear of gluten.
- Cocoa Powder: Dutch-processed is my go-to for deep chocolate flavor; just sift it first to skip the lumps.
- Chips & Candies: Mini chocolate chips (dark or dairy-free) mingle perfectly with finely crushed candy canes. Whack those canes in a sealed bag until the pieces are about pea- to rice-size.
Step-by-Step Directions
- Preheat & Prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats—trust me, you’ll thank yourself later when nothing sticks and edges brown evenly.
- Cream Butter & Sugars: In a big bowl, beat the softened butter with granulated and brown sugar until pale and fluffy, about 3 minutes. You’ll see the mixture lighten and expand—this is the secret to clouds-in-your-mouth cookies.
- Eggs & Extract: Crack in the eggs, one at a time, beating after each addition. Stir in your extracts—start with ½ teaspoon peppermint if you crave that minty pop, otherwise stick with vanilla for a gentler hint.
- Mix Dry Ingredients: Whisk together flour, cocoa, baking soda, and sea salt in a separate bowl. When everything looks uniform (no rogue cocoa clumps), you’re good to go.
- Combine: On low speed, gradually add the dry mixture to the butter-sugar bowl. Scrape the sides now and then so no flour pockets remain. You’ll end up with a rich, dense dough that’s begging to be scooped.
- Fold in the Fun: Gently stir in the mini chips and most of the crushed candy canes, reserving a handful for the tops. A rubber spatula helps keep bits intact.
- Scoop & Shape: Use a medium cookie scoop or two tablespoons of dough for each cookie, placing them about 2 inches apart on your sheets. They’ll spread a bit—totally normal and delicious.
- Top & Bake: Press a few extra chips and candy bits onto each mound. Bake for 10–12 minutes, watching for set edges and slightly wobbly centers (they’ll firm up as they cool).
- Cool & Resist (Just a Little): Let the cookies rest on the pan for 5 minutes before transferring to a wire rack. This pause helps them finish cooking while staying pillowy-soft inside.
Variations & Flavor Twists
- Double-Chocolate Peppermint: Swap half the dark chips for white chocolate chunks—hello, festive contrast!
- Nutty Peppermint: Stir in ½ cup chopped pecans or walnuts for an earthy crunch.
- Vegan Adaptation: Use plant-based butter, flax “eggs” (1 tbsp flax meal + 3 tbsp water per egg), and dairy-free chips.
- Spiced Peppermint: Add ½ teaspoon ground cinnamon or a pinch of chili powder for a subtle heat-kick.
- Mini Cookie Bites: Roll dough into 1-inch balls for bite-size, party-friendly treats.
- Frosted Finish: Drizzle melted white chocolate on cooled cookies and sprinkle extra candy cane crumbs on top.
Storage & Reheating Tips
To keep these cookies feeling fresh and delightfully soft, store cooled cookies in an airtight container at room temperature for up to 5 days. Tuck a slice of bread in there (trust me) to maintain that perfect chew.
Want to stash some for later? Freeze baked cookies in layers separated by parchment paper inside a freezer bag for up to 3 months. Thaw at room temp or give them a quick 3-4 minute zap in a 300°F oven to revive that just-baked warmth.
Pro tip for make-ahead cookie lovers: Scoop dough balls onto a parchment-lined tray, freeze until firm, then toss them into a zip-top bag. When you’re ready to bake, pop them on a sheet (no need to thaw) and add a minute or two to the bake time—easy peasy holiday prep!
Final Thoughts & Warm Goodbye
I hope these Peppermint Hot Chocolate Cookies spark a little winter wonderland magic in your own kitchen. They’ve become a family favorite in my house—my teens practically vanish them before they even hit the cookie jar! If you give this recipe a whirl, pop back in the comments and let me know how they turned out, or share your own quirky spin (did someone sneak in mints instead of candy canes?).
Wishing you cozy afternoons, hot mugs of cocoa, and plenty of bite-sized holiday cheer. Happy baking, friends!
Peppermint Hot Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature (sub for dairy-free stick butter)
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract (or peppermint extract for extra zing)
- 2 cups all-purpose flour (sub 1:1 gluten-free flour blend)
- ¾ cup unsweetened cocoa powder (I like Ghirardelli’s dutch-processed for richness)
- 1 cup mini chocolate chips (dark, milk, or soy-based)
- ½ cup finely crushed peppermint candy canes (about 6 standard sticks)
- Optional extra chips or candy cane bits for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this prevents sticking and keeps bottoms from burning.
- In a large bowl, use a hand mixer or stand mixer with the paddle attachment to cream butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
- Crack in the eggs, one at a time, mixing after each. Stir in vanilla extract. If you want peppermint power, swap half the vanilla for peppermint extract (just ½ teaspoon).
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and sea salt. When the dry mix is smooth and free of lumps, it’s ready.
- With the mixer on low, gradually add the dry ingredients to the butter mixture. Scrape down the sides as needed. The dough will look dense and chocolatey.
- Stir in mini chocolate chips and most of the crushed candy canes, reserving a handful for sprinkling on top. A rubber spatula works best to keep pieces intact.
- Drop heaping tablespoons of dough (about 2 tablespoons per cookie) onto prepared sheets, spacing them 2 inches apart.
- Gently press a few extra chips and candy cane bits into each mound. Bake for 10–12 minutes until edges look set and middles barely wobble.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. That little pause gives them structure yet keeps centers tender.
