Soft Batch Chocolate Peppermint Cookies

Name: How to Whip Up 7 Soft Batch Triple Chocolate Peppermint Cookies!
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
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; 8 ounces white chocolate (chopped or in melting wafers); 0.5 cup crushed peppermint candies

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By: Maria
Posted: 05/31/2025

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.

Frequently Asked Questions

Can I make the cookie dough ahead of time and store it?

Yes, you can definitely make the cookie dough ahead of time. You can refrigerate the dough, tightly covered, for up to 48 hours. This allows the flavors to meld and develop, resulting in cookies with a richer taste. For longer storage, you can also freeze the dough in a log or individual portions for up to a month; thaw in the refrigerator overnight before baking.

What can I substitute for peppermint extract if I don’t have any?

If you’re out of peppermint extract, you have several options. Crushed peppermint candies can be sprinkled on top of the cookies before baking for a similar flavor, though the intensity might be less pronounced. You could also use a mint-flavored syrup, but start with a smaller amount and taste the dough, as the sweetness and flavor concentration will vary depending on the brand. Another option is to use a small amount of mint-flavored liqueur, but keep in mind that it will contain alcohol.

How do I know when the cookies are perfectly baked?

The cookies are perfectly baked when the edges are set, but the centers remain soft. Look for a slightly cracked surface and a subtle golden color around the edges. Bake for 10-12 minutes, and start checking at the 10-minute mark. The cookies will continue to set slightly as they cool on the baking sheet and then on the wire rack. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Can I double or triple this recipe for a larger batch?

Yes, you can easily scale up this recipe. When doubling the recipe, use the same baking sheet size but bake in batches, or use multiple baking sheets simultaneously. If tripling the recipe, you may need to use two ovens or bake in even more batches. Adjust the baking time slightly, keeping a close eye on the cookies, as larger batches may require a minute or two longer. Ensure you have enough space in your mixing bowls to accommodate the increased volume of ingredients.

What are the main nutritional benefits of these cookies?

While these cookies are a treat, they do offer some nutritional value. The cocoa powder provides antioxidants, and the eggs contribute protein. The butter provides some fat, which helps with satiety. The chocolate chips add a source of iron. Of course, these cookies are primarily a source of carbohydrates and sugar, so enjoy them in moderation as part of a balanced diet.

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How to Whip Up 7 Soft Batch Triple Chocolate Peppermint Cookies!

Indulge in soft and decadent triple chocolate cookies infused with a hint of peppermint, perfect for festive gatherings.

Prep : 10 Total : 25 minutes

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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.