There’s nothing quite like biting into a holiday treat that combines the timeless allure of chocolate with the refreshing hint of peppermint. These soft Batch Chocolate Peppermint Cookies are perfect for anyone looking to indulge in a new festive favorite. Not only are they rich and moist, but they also offer the perfect balance of sweetness and minty freshness. Whip up a batch today and share the joy with friends and family!
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This recipe has been a staple in my family ever since my grandmother introduced it during a particularly snowy Christmas years ago. I remember the kitchen being filled with the irresistible aroma of fresh-baked cookies, mingling with the sound of holiday carols. My cousins and I would eagerly wait by the oven, but nothing matched the joy of that first bite, warm and comforting.
Why You’ll Love This Recipe
Versatile and Crowd-Pleasing: These cookies are a hit at holiday gatherings, combining two flavors everyone loves. Simplicity: Made with everyday ingredients, you’ll find it easy to prepare for spontaneous baking. Soft Texture: Unlike traditional cookies, these remain soft days after baking, ensuring freshness.
Ingredients Notes
For the best results, use quality chocolate chips and pure peppermint extract. You can easily substitute peppermint candy for a subtle difference in taste. Remember, fresh eggs and pure vanilla extract will give your cookies that homemade touch.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
Step 2
In a large bowl, combine flour, cocoa powder, baking soda, and salt. Mix well and set aside.
Step 3
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well after each addition, followed by vanilla and peppermint extract.
Step 4
Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
Step 5
Scoop dough onto prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes until edges are set but centers are soft. Cool on a wire rack.
Storage Options
Store leftover cookies in an airtight container at room temperature for up to a week. If freezing, place them in a single layer with parchment paper between layers in a freezer-safe container. Simply reheat in the oven at 300°F for 5-10 minutes for fresh-tasting cookies.
Variations & Substitutions
For a gluten-free version, substitute all-purpose flour with a quality gluten-free blend. To intensify chocolate flavor, add an extra quarter cup of cocoa powder. Try White Chocolate chips for a sweet contrast or add a dash of espresso powder for depth.
Serving Suggestions
These cookies pair beautifully with a cup of Hot Cocoa or peppermint tea for a cozy evening treat. Serve them at your next holiday party or as a fun cookie-decorating project with children. They also make delightful gifts when wrapped in festive packaging.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 48 hours. This allows the flavors to meld beautifully, giving the cookies an even richer taste.
What if I don’t have peppermint extract? You can crush peppermint candies to sprinkle on top of the cookies, or use a mint-flavored syrup as an alternative, although the intensity may vary.
How do I prevent my cookies from spreading too much? Ensure your butter is not overly soft, and chill the dough for about 30 minutes before baking. This helps maintain their shape during baking.
How to Whip Up 7 Soft Batch Triple Chocolate Peppermint Cookies!
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 0.5 cup unsweetened cocoa powder preferably Dutch-processed
- 1.5 cups dark chocolate chips semi-sweet
- 1 cup unsalted butter softened
- 0.75 cup packed brown sugar
- 0.25 cup granulated sugar
- 2 teaspoons peppermint extract adjust to taste
- 3 large eggs at room temperature
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
For Decoration
- 8 ounces white chocolate chopped or in melting wafers
- 0.5 cup crushed peppermint candies
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugars until light and fluffy.2 cups all-purpose flour
- Beat in the eggs one at a time, then stir in the peppermint extract.2 cups all-purpose flour
- In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually blend this into the wet mixture.2 cups all-purpose flour
- Fold in the chocolate chips until evenly distributed.2 cups all-purpose flour
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes in the preheated oven, or until the edges are set but centers are soft.
- Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, melt white chocolate according to package instructions. Dip each cookie halfway into the white chocolate, then sprinkle with crushed peppermint candies.2 cups all-purpose flour
- Place on parchment paper to set before serving.
