Peppermint Hot Chocolate Cookies
A cozy mash-up of rich cocoa, melt-in-your-mouth cookie dough, and cool peppermint—these Peppermint Hot Chocolate Cookies are the sweetest way to celebrate chilly afternoons or festive holiday gatherings.
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.
Notes
• Dough Stiffness: If your kitchen’s warm, chill dough 15 minutes so cookies hold shape. • Candy Cane Size: Too big, and shards can poke; too fine, and the peppermint mellows. Aim for pea to rice grain size. • Baking Sheets: Dark pans brown cookies faster—reduce temp by 5°F if yours run hot. • Salt Balance: A pinch more sea salt on top boosts flavor contrast. • Texture Check: When edges are set but centers jiggle, trust the bake—carryover heat finishes them off.
Nutrition
Calories: 150kcal
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