Soft Batch Chocolate Peppermint Cookies

By: Maria
Posted: 05/31/2025

If you’re looking for a uniquely delightful treat for the holiday season, soft Batch Chocolate Peppermint Cookies might just become your new favorite recipe. With their rich chocolatey goodness complemented by the refreshing taste of peppermint, these cookies are guaranteed to bring festive joy to your taste buds. Whether you’re baking for a holiday party or a cozy family evening, these cookies are sure to impress.

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Every winter, as snow blankets the ground, my family gathers in the kitchen to bake a batch of these Chocolate Peppermint delights. It started as a family tradition with my grandmother, who would make these cookies using her secret ingredient – crushed peppermint candy canes. Even today, the scent of freshly baked cookies mixed with peppermint instantly transports us back to those merry days of my childhood.

Why You’ll Love This Recipe

Indulgent Flavors: The combination of rich chocolate and fresh peppermint offers a delightful contrast that is both indulgent and refreshing.

Perfect Texture: These cookies are soft and chewy, making them irresistible the moment they leave the oven.

Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.

Festive Appeal: These cookies are visually appealing and perfect for holiday gatherings and exchanges.

Ingredients Notes

For the best results, use high-quality cocoa powder and real peppermint extract. If you prefer, substitute dark chocolate chips for a richer flavor. Consider using crushed peppermint candy canes as a topping for additional crunch and festive presentation.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking.

Step 2

In a mixing bowl, cream together the butter and sugars until light and fluffy. This is key to achieving the soft texture.

Step 3

Add in the eggs, vanilla extract, and peppermint extract, mixing until well incorporated. Then, slowly sift in the flour, cocoa powder, baking soda, and salt.

Step 4

Fold in the chocolate chips and any additional candy cane pieces. Scoop the dough onto the prepared baking sheet, leaving ample space between each cookie.

Step 5

Bake for 10-12 minutes until the edges are just set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Storage Options

Once completely cooled, store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a single layer in a freezer-safe container or bag. To reheat, simply thaw at room temperature or warm in a low oven for a few minutes.

Variations & Substitutions

For a gluten-free version, substitute with a 1:1 gluten-free baking flour. For a different twist, try adding crushed nuts or White Chocolate chips to the dough. You can also use mint extract for a milder mint flavor.

Serving Suggestions

These cookies are perfect for holiday platters, gift exchanges, or as a sweet treat alongside your favorite hot beverage. Serve warm with a glass of milk or a cup of mint-flavored hot chocolate for an extra festive touch.

Frequently Asked Questions

Can I use peppermint oil instead of peppermint extract? Yes, peppermint oil can be more concentrated than extract, so you’ll need to use a lesser amount. Start with a few drops and adjust to taste.

How can I make these cookies more chocolatey? Consider adding an extra tablespoon of cocoa powder or a handful of chocolate chunks for a more intense chocolate flavor.

What if my cookies spread too much? Ensure your butter is not too soft, and consider chilling the dough for 30 minutes prior to baking to help the cookies keep their shape.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes, you can make the cookie dough ahead of time. You can store the dough in the refrigerator for up to 2-3 days, tightly wrapped in plastic wrap or in an airtight container. For longer storage, you can freeze the dough in a freezer-safe bag or container for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight or at room temperature for a few hours before scooping and baking.

What can I substitute for the peppermint extract?

If you don’t have peppermint extract, you can use mint extract as a substitute, though the flavor will be slightly milder. Use the same amount as the recipe calls for. You can also use peppermint oil, but it’s more concentrated; start with a few drops and adjust to taste. Avoid using other extracts like vanilla as they will significantly change the intended flavor profile.

How do I know when the cookies are perfectly baked?

The cookies are perfectly baked when the edges are set and the centers are still slightly soft. They should be lightly cracked on top and not appear overly browned. Baking time is usually 10-12 minutes at 350°F (175°C). You can also test for doneness by gently pressing the center; it should spring back slightly.

Can I double or triple this recipe?

Yes, you can easily double or triple this recipe. When doubling, use the same size mixing bowl or consider using a larger one. When tripling, you might need to mix the ingredients in batches or use a stand mixer for easier handling. Adjust the baking time slightly, adding a minute or two, and keep a close eye on the cookies to prevent over-baking.

Are these cookies a good source of any nutrients?

These cookies primarily offer carbohydrates and fats, providing energy. The cocoa powder adds a small amount of antioxidants. While the recipe doesn’t highlight specific nutritional benefits, ingredients like butter contribute some Vitamin A, and the eggs offer protein. These cookies are best enjoyed as a treat in moderation.