As the holiday season approaches, the kitchen becomes a canvas for creativity, filled with the enticing aromas of baking. One of my favorite traditions is whipping up a batch of Chocolate Peppermint Cookies. These cookies have a special place in my heart; they remind me of the joy and warmth of family gatherings, where laughter and sweet treats fill the air. Every bite brings back memories of cozy evenings spent with loved ones, sharing stories and indulging in festive delights.
What makes these cookies truly special is their perfect blend of rich cocoa and refreshing peppermint. The creamy peppermint frosting and a sprinkle of crushed candy canes on top not only make them visually appealing but also elevate the flavor profile to festive heights. Whether you’re hosting a holiday party, exchanging gifts, or simply enjoying a quiet night in, these cookies are sure to be a crowd-pleaser.
Easy to prepare and quick to bake, this recipe will become a staple in your holiday baking repertoire. With just a little time and effort, you’ll create a delightful treat that family and friends will rave about. Let’s dive into the recipe!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Ingredients
For the Cookies:
- 2⅓ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup salted butter, softened
- 1 cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1⅓ cups semi-sweet chocolate chips
For the Peppermint Frosting:
- ½ cup salted butter, softened
- 2½ to 3 cups powdered sugar, sifted
- 8 oz cream cheese, softened
- ⅓ teaspoon peppermint extract
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder; set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy and fluffy (approximately 2-3 minutes).
- Add the eggs and vanilla extract to the butter mixture, mixing until fully incorporated (the mixture should be smooth).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips with a spatula.
- Drop tablespoon-sized amounts of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- For the frosting, beat together the softened butter, cream cheese, and peppermint extract until smooth. Gradually add sifted powdered sugar until reaching your desired consistency (it should be thick but spreadable).
Tips for Success
- **Use room temperature butter and cream cheese** for easier mixing and a smoother frosting.
- For a more intense peppermint flavor, feel free to adjust the peppermint extract to your liking.
- Let the cookies cool completely before frosting to prevent the frosting from melting.
- These cookies can be stored in an airtight container for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Recipe Science
The key to achieving the perfect texture in these cookies lies in the balance of dry and wet ingredients. The combination of baking soda and baking powder helps the cookies rise while keeping them soft in the center. The richness of cocoa powder paired with the refreshing taste of peppermint creates a delightful contrast that is both comforting and festive.
Serving Suggestions
These Chocolate Peppermint Cookies are perfect for holiday gatherings, cookie exchanges, or as a sweet treat with your afternoon coffee or tea. For a beautiful presentation, arrange the cookies on a festive platter and garnish with additional crushed candy canes. They are best enjoyed fresh, but can also be served at room temperature for easy sharing.
Storage & Leftovers
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, consider freezing them. Place cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They will maintain quality for up to three months. When ready to enjoy, simply thaw at room temperature or warm them briefly in the microwave.
Frequently Asked Questions
Can I substitute the butter with margarine or coconut oil?
Yes, you can use margarine or coconut oil, but keep in mind that this may slightly alter the flavor and texture of the cookies.
What can I use instead of cream cheese in the frosting?
You can substitute cream cheese with mascarpone cheese or a dairy-free cream cheese alternative for a similar texture.
How can I make these cookies less sweet?
To reduce sweetness, you can decrease the amount of granulated sugar and use a dark chocolate for the chips, which will provide a richer flavor without added sweetness.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to three days. Just make sure to allow it to come to room temperature before baking.
Are these cookies suitable for a gluten-free diet?
Yes, by substituting all-purpose flour with a gluten-free blend, these cookies can be enjoyed by those with gluten sensitivities.
