Chewy Chocolate Peppermint Cookies Recipe
You know those rare moments when chocolate meets peppermint and creates a little slice of heaven? That’s what these chewy chocolate peppermint cookies are all about. Let me take you on a delicious ride where every bite feels like a cozy holiday hug!
I love the festive combination of flavors in my Chewy Chocolate Peppermint Cookies. With creamy unsalted butter and a blend of granulated and light brown sugars, these cookies are rich and delightful.
The unsweetened cocoa powder complements the semisweet chocolate chips, while the minty crunch of peppermint baking chips adds a refreshing twist.
Chewy Chocolate Peppermint Cookies Recipe Ingredients
- Butter: Adds richness and moisture to the cookies, creating a chewy texture.
- Granulated Sugar: Provides sweetness, helps the cookies brown and contribute to texture.
- Brown Sugar: Adds moisture and a subtle caramel flavor, keeping the cookies soft.
- Cocoa Powder: Gives the cookies a deep chocolate flavor and color.
- Flour: Provides structure and works with other ingredients to hold the cookie together.
- Eggs: Help bind ingredients and add moisture and richness.
- Vanilla Extract: Enhances the overall flavor with a sweet aroma.
- Peppermint Chips: Adds minty flavor and festive touch to the cookies.
Chewy Chocolate Peppermint Cookies Recipe Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peppermint baking chips or crushed peppermint candies
How to Make this Chewy Chocolate Peppermint Cookies Recipe
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the semisweet chocolate chips and peppermint baking chips or crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still soft.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your chewy chocolate peppermint cookies with a glass of milk or a warm cup of cocoa!
Chewy Chocolate Peppermint Cookies Recipe Equipment Needed
1. Oven
2. Large mixing bowl
3. Medium mixing bowl
4. Electric mixer or hand whisk
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spatula or wooden spoon
9. Baking sheets
10. Parchment paper
11. Tablespoon or cookie scoop
12. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter, but consider reducing the added salt in the recipe to balance the flavor. - Q: Can I substitute the cocoa powder with a different type?
A: It’s best to use unsweetened cocoa powder for the intended flavor and texture, but you can experiment with dark cocoa powder for a richer taste. - Q: Can these cookies be made without peppermint chips?
A: Yes, you can omit the peppermint chips and still have delicious chocolate cookies, or substitute them with additional chocolate chips for a pure chocolate version. - Q: How should I store these cookies to keep them fresh?
A: Store the cookies in an airtight container at room temperature for up to a week for maximum freshness. - Q: Can I freeze the dough for later use?
A: Absolutely, you can freeze the dough by shaping it into balls and placing them on a baking tray to freeze. Once frozen, transfer the dough balls to a sealed freezer bag. - Q: What is the best method to crush peppermint candies?
A: Place the candies in a sealed plastic bag and crush them with a rolling pin for even pieces without a mess. - Q: Can I replace baking soda with baking powder?
A: It’s not recommended, as they have different chemical properties. Baking soda is essential for achieving the desired texture.
Chewy Chocolate Peppermint Cookies Recipe Substitutions and Variations
- Substitute unsalted butter with coconut oil or margarine in equal amounts for a dairy-free option.
- Use dark brown sugar instead of light brown sugar for a richer molasses flavor, in equal measure.
- Replace granulated sugar with an equal amount of coconut sugar for a more natural sweetener.
- You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour in a 1:1 ratio.
- If semisweet chocolate chips are not available, use dark chocolate chips or chunks for a more intense chocolate flavor.
- Swap peppermint baking chips with crushed candy canes for a festive alternative.
Pro Tips
1. Chill the Dough: For extra chewy cookies with a better texture, consider chilling the dough for at least 30 minutes before baking. This will help the cookies hold their shape and enhance the flavors.
2. Use Room Temperature Ingredients: Make sure the eggs are at room temperature before mixing them in. This will help them incorporate more smoothly with the butter and sugar.
3. Don’t Overmix: When adding the dry ingredients to the wet mixture, mix until just combined. Overmixing can lead to a tougher cookie due to gluten development.
4. Baking Time: Leave the cookies slightly underbaked in the center; they will continue to firm up as they cool on the baking sheet. This will help ensure they stay soft and chewy.
5. Peppermint Flavor Enhancement: If you like a stronger peppermint flavor, consider adding a few drops of peppermint extract to the dough along with the vanilla extract. Be careful, as peppermint extract can be quite potent.
Chewy Chocolate Peppermint Cookies Recipe
My favorite Chewy Chocolate Peppermint Cookies Recipe
Equipment Needed:
1. Oven
2. Large mixing bowl
3. Medium mixing bowl
4. Electric mixer or hand whisk
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spatula or wooden spoon
9. Baking sheets
10. Parchment paper
11. Tablespoon or cookie scoop
12. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peppermint baking chips or crushed peppermint candies
Instructions:
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the semisweet chocolate chips and peppermint baking chips or crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still soft.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your chewy chocolate peppermint cookies with a glass of milk or a warm cup of cocoa!