These Hot Cocoa Peppermint Cookies are the perfect holiday treat, combining the cozy flavors of hot cocoa and refreshing peppermint into one delicious bite. Soft, chewy, and bursting with chocolate and candy cane pieces, these cookies are sure to become a festive favorite. Whether you’re baking for a holiday party or just craving a seasonal treat, these cookies bring the joy of wintertime right to your kitchen.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed candy canes
- 1 cup chocolate chips
Directions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the candy canes and chocolate chips: Gently fold in the crushed candy canes and chocolate chips for added flavor and texture.
- Shape the dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies have set and the edges are slightly firm.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
Variations
- Mint Chocolate Chip Version: Instead of crushed candy canes, use mint chocolate chips to add a burst of peppermint flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
- White Chocolate: Swap the chocolate chips for white chocolate chips for a different take on this classic holiday treat.
- Peppermint Extract: For a more intense peppermint flavor, add a few drops of peppermint extract to the dough in place of some of the vanilla extract.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can freeze them.
- Freezing: Freeze the cookies in a single layer, then transfer them to a freezer-safe container or bag for up to 2 months.
- Reheating: If you prefer your cookies warm, reheat them in the microwave for 10-15 seconds or in the oven at 300°F for about 5 minutes.
10 FAQs
- Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 teaspoon.
- Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Just refrigerate it for up to 24 hours before baking.
- How do I crush the candy canes? Place the candy canes in a sealed plastic bag and crush them with a rolling pin, or pulse them in a food processor until broken into small pieces.
- Can I use peppermint extract instead of crushed candy canes? Yes, you can use peppermint extract for a more concentrated flavor. Use 1/2 teaspoon of peppermint extract in place of the candy canes.
- Can I add more chocolate chips? Absolutely! You can increase the chocolate chips to 1 1/2 cups for a more chocolatey cookie.
- What if I don’t have parchment paper? If you don’t have parchment paper, you can lightly grease the baking sheet or use a silicone baking mat.
- Can I use another type of candy for the peppermint flavor? Yes, crushed peppermint bark or peppermint mints can also work well in this recipe.
- Can I make these cookies smaller? Yes, you can make the cookies smaller by using teaspoons instead of tablespoons. Just adjust the baking time accordingly, reducing it to about 6-8 minutes.
- Can I freeze the dough? Yes, you can freeze the cookie dough. Roll it into balls and freeze them on a baking sheet before transferring them to a freezer bag. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.
- Can I add nuts to these cookies? Yes, chopped nuts like walnuts or pecans would pair wonderfully with the peppermint and chocolate in these cookies.
Conclusion
Hot Cocoa Peppermint Cookies combine the best of winter treats: the rich, comforting flavor of hot cocoa with the festive crunch of candy canes. These cookies are perfect for holiday gatherings, gift-giving, or simply enjoying with a cup of cocoa. Whether you stick to the classic recipe or try one of the variations, these cookies are sure to delight everyone who tries them.