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Chocolate peppermint cookies are the quintessential holiday "accident." They were likely invented by someone staring at a pile of leftover candy canes and a craving for chocolate, only to discover that minty gravel makes everything better. These cookies are thick, chewy, and deeply chocolatey thanks to Dutch-processed cocoa, with a cooling peppermint finish that makes them taste exactly like December. I started making these when my daughter’s school demanded five dozen "homemade" cookies for an exchange—a request that sounded like a nightmare until I realized these take only ten minutes to mix. They’ve since become my most-requested holiday treat, proving that you don't need royal icing skills to be the hero of a cookie swap.
My neighbor Linda is a hyper-competitive baker who treats cookie exchanges like an Olympic sport. When she saw my "basic" candy-cane-topped cookies, she made a snide remark about simple decorations. Then I watched her eat four of them in total silence. Her husband later confessed she spent the rest of the month trying to "improve" my recipe at home. She’ll never admit it, but she was definitely humbled by the power of a good peppermint extract.
What Goes Into Them
- Dry Ingredients: 1 1/3 cups all-purpose flour, 1/3 cup Dutch-processed cocoa powder (like King Arthur Double Dark), 1/2 tsp baking soda, 1/2 tsp salt
- Wet Ingredients: 1/2 cup room-temp unsalted butter, 2/3 cup light brown sugar, 1/3 cup granulated sugar, 1 large egg + 1 egg yolk, 1 1/2 tsp vanilla, 1 tsp peppermint extract
- Mix-ins: 1 cup semi-sweet chocolate chips and 3-4 tbsp crushed candy canes (for the top)
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The Baking Process
### 1. Sift and Prep Preheat your oven to **350°F**. In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Cocoa powder is notoriously lumpy, so don't skip the sifting if you want a uniform dough. ### 2. Cream the Butter Beat the room-temperature butter with both sugars for **2 to 3 full minutes**. You want the mixture to look pale and fluffy—this incorporates the air needed for a tender texture. ### 3. Add the Eggs and Mint Mix in the egg, the extra yolk, vanilla, and peppermint extract. Beat until just combined (about 30 seconds). ### 4. Combine and Fold Turn the mixer to low and add the dry ingredients. Stop mixing the *moment* you no longer see white flour. By hand, fold in the chocolate chips with a spatula. ### 5. Scoop and Bake Scoop 2.5-tablespoon balls onto a parchment-lined sheet, 2 inches apart. Bake for **10–12 minutes**. They will look slightly soft in the center—that’s exactly what you want. ### 6. The Peppermint Garnish Immediately after removing the cookies from the oven, sprinkle the crushed candy canes over the tops. Let them rest on the baking sheet for 5 minutes to firm up before moving them to a cooling rack."I tried using natural cocoa powder once because it's all I had. The cookies were much lighter in color and had a weird tang that clashed with the mint. Stick to the Dutch-processed stuff for that deep, Oreo-like chocolate flavor!"
Storage and Variations
These cookies are holiday-ready and travel well, making them perfect for gifting.
- White Chocolate Swap: Use white chocolate chips for a "Peppermint Bark" cookie vibe
- Double the Mint: If you really love peppermint, increase the extract to 1 1/2 teaspoons, but be careful—it can get 'toothpaste-y' fast
- Storage: Keep in an airtight container for up to 5 days. If the candy canes get sticky, just pop a piece of bread in the container to absorb extra moisture
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Chocolate Peppermint Cookies are the perfect way to survive the holiday baking rush. They are bold, festive, and require zero actual artistic ability to look great. Whether you're fighting for dominance at a cookie exchange or just need something to pair with hot cocoa, these are the only chocolate cookies you'll need this winter!
Frequently Asked Questions
- → What is Dutch-processed cocoa powder?
- It's cocoa powder that's been treated to reduce acidity, giving it a smoother, less bitter flavor and darker color. Brands like King Arthur or Ghirardelli make it. Don't substitute regular cocoa - it won't taste the same.
- → Can I make the dough ahead of time?
- Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just let it sit at room temperature for 10 minutes before scooping if it's too firm.
- → Why do my cookies spread too much?
- Make sure your butter is softened but not melted, and that you're not overmixing the dough. Also, baking on a hot baking sheet can cause spreading - let your pan cool between batches.
- → Can I skip the peppermint extract?
- You can, but that's what makes these special! If you don't like peppermint, just use 2 teaspoons of vanilla extract total instead.
- → How do I keep cookies soft and chewy?
- Don't overbake them - they should look slightly underdone in the center when you take them out. They'll finish cooking on the hot pan. Also, store them in an airtight container.
- → Can I freeze baked cookies?
- Absolutely! Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.