Ultimate Chocolate Peppermint Cookies: A Festive Holiday Delight
There’s something truly magical about the aroma of freshly baked cookies filling your home, especially during the holiday season. And when it comes to festive flavors, the combination of rich chocolate and cool, invigorating peppermint is simply unparalleled. These Chocolate Peppermint Cookies are more than just a dessert; they’re a celebration in every bite, encapsulating the spirit of winter festivities.
Peppermint is one of those distinct holiday flavors that many of us wish would linger long after the season ends. The refreshing burst of mint perfectly complements the decadent sweetness of chocolate, creating a symphony of tastes that is both comforting and exhilarating. For our family, this beloved pairing is a yearly tradition, much like our classic Grasshopper Pie, which always makes an appearance as our Christmas Day dessert. But why limit this incredible duo to just one occasion? We believe every moment of the holiday season deserves a touch of peppermint magic.
This recipe delivers a simple yet intensely rich chocolate cookie base, elevated with a subtle hint of peppermint extract. What truly sets these cookies apart are the festive white chocolate peppermint M&M’s, generously folded into the dough and sprinkled on top before baking. The result is a delightfully chewy cookie with a crisp edge, studded with colorful, melt-in-your-mouth peppermint candy pieces that make each bite an unforgettable experience. Get ready to bake a batch of pure holiday joy that will impress friends and family alike!
Essential Ingredients for Your Peppermint Chocolate Cookies
Crafting the perfect Chocolate Peppermint Cookie requires a selection of high-quality ingredients that work in harmony to create that irresistible flavor and texture. Here’s a breakdown of what you’ll need to gather before you begin your baking adventure:
- Butter: Softened, unsalted butter is key for a tender crumb and rich flavor. It creams beautifully with sugars, forming the foundation of our cookie dough.
- Brown Sugar: Adds moisture, chewiness, and a subtle caramel note to the cookies.
- Granulated Sugar: Contributes to the crispiness of the edges and overall sweetness.
- Semi-Sweet Chocolate Chips: Melted chocolate forms the base of these deeply chocolatey cookies. Using good quality chocolate will make a noticeable difference.
- Eggs: Act as a binder, adding structure and moisture to the dough. Large eggs are typically standard for baking.
- Vanilla Extract: Enhances the chocolate and peppermint flavors, adding a touch of warmth and complexity.
- Peppermint Extract: The star flavor! A little goes a long way, so measure carefully to achieve that perfect minty balance without overpowering the chocolate.
- All-Purpose Flour: Provides structure to the cookies. Ensure it’s accurately measured, preferably by weight if possible, to avoid dry or dense cookies.
- White Chocolate Peppermint M&M’s: These festive candies are crucial for both flavor and visual appeal, offering creamy white chocolate and a crunchy peppermint kick.
- Cocoa Powder: Unsweetened cocoa powder deepens the chocolate flavor and gives the cookies a beautiful dark hue.
- Baking Powder: A leavening agent that helps the cookies rise slightly, contributing to a soft texture.
- Salt: Balances the sweetness and enhances all the other flavors. Don’t skip it!
Step-by-Step Guide to Baking Perfect Chocolate Peppermint Cookies
Follow these detailed instructions to create a batch of decadent Chocolate Peppermint Cookies that are sure to be a hit. Precision and patience are your best friends in baking!
- Prepare the Wet Ingredients: In the large bowl of an electric stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the softened butter, granulated sugar, and light brown sugar. Cream these ingredients on medium speed for about 2 minutes, until the mixture is light, fluffy, and pale in color. This process incorporates air, contributing to the cookies’ texture.
- Incorporate Flavor & Liquids: Reduce the mixer speed to low. Add the large eggs one at a time, mixing well after each addition until fully incorporated. Then, pour in the vanilla extract, peppermint extract, and the cooled melted semi-sweet chocolate. Continue to mix until all ingredients are thoroughly combined, stopping to scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly mixed.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure these dry ingredients are well combined to ensure even distribution throughout the dough.
- Form the Dough: Gradually add the dry flour mixture to the chocolate mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the flour streaks have almost disappeared, remove the bowl from the mixer.
- Add the Peppermint M&M’s: Using a sturdy spatula, gently fold in the majority of the White Chocolate Peppermint M&M’s. Reserve a handful of M&M’s to press onto the tops of the cookie dough balls later for a beautiful presentation.
- Chill the Dough (Crucial Step!): Cover the cookie dough bowl tightly with plastic wrap and refrigerate for at least 2 hours. For best results, you can chill it for up to 36 hours. This chilling period is essential as it allows the melted chocolate to firm up and prevents the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- Preheat and Prepare: Once the dough is adequately chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Scoop and Top: Scoop rounded balls of dough, approximately 1.5 to 2 tablespoons each, and place them about 2 inches apart on the prepared baking sheet. For a professional, bakery-style look, gently press a few of the reserved White Chocolate Peppermint M&M’s onto the top of each dough ball.
- Bake to Perfection: Bake for approximately 10 to 12 minutes. The cookies are ready when the edges are set and lightly golden, and the tops appear mostly dry, but the centers still look slightly soft. Remember, cookies continue to cook slightly after being removed from the oven.
- Cooling: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to firm up before transferring. Then, carefully transfer the cookies to a wire rack to cool completely. Enjoy the irresistible combination of chocolate and peppermint!
Expert Tips for Flawless Chocolate Peppermint Cookies
Achieving bakery-quality cookies at home is easier than you think with a few clever tricks up your sleeve. These tips will help ensure your Chocolate Peppermint Cookies turn out perfectly every time, from their festive appearance to their delightful texture.
- Visibility of Mix-Ins: For visually stunning cookies, always save a small portion of your M&M’s (or any other mix-ins like chocolate chips or nuts) to press gently onto the tops of the dough balls right before baking. This ensures those beautiful, colorful candies remain visible and don’t get lost within the cookie as it bakes and spreads. It makes for a much more appealing presentation!
- Softened Butter is a Must: The consistency of your butter is paramount. Start with truly softened butter—neither melted nor rock-hard cold. Butter that has sat on the counter for a couple of hours should be ideal. Softened butter creams properly with sugar, creating a light and airy base for your dough, which directly impacts the final cookie texture. Melted butter will make your cookies spread too thin, while cold butter won’t incorporate well.
- Don’t Skip the Chill Time: Refrigerating the cookie dough for at least 2 hours (and up to 36 hours) is a non-negotiable step. This cooling period allows the butter to firm up again and the melted chocolate within the dough to re-solidify. This prevents the cookies from spreading excessively during baking, resulting in a thicker, chewier cookie with a more developed flavor profile. Cold dough bakes better, maintaining its shape and yielding a superior texture.
- Avoid Overbaking: This is arguably the most crucial tip for moist, tender cookies. Keep a very close eye on your cookies as they bake. They should be removed from the oven when the edges are just set and the tops appear mostly dry, but the centers still look slightly underdone or soft. Cookies continue to cook on the hot baking sheet even after they’ve been taken out of the oven. If they look completely done when you pull them out, they will likely be overbaked and dry once fully cooled. When in doubt, take them out a minute early!
- Measure Flour Accurately: Too much flour is a common culprit for dry, dense cookies. Use the spoon-and-level method: spoon flour into your measuring cup and then level off the top with a straight edge (like a knife). Avoid scooping directly from the bag, as this compacts the flour and results in using more than intended.
- Cookie Scoop for Uniformity: Using a cookie scoop helps create uniform cookie sizes, which ensures they all bake evenly. No more guessing, and every cookie looks professionally made!
Storage and Freezing Instructions for Lasting Freshness
These delectable Chocolate Peppermint Cookies are so good, you’ll want them to last as long as possible! Proper storage is key to maintaining their fresh taste and perfect texture. Here’s how to store both baked cookies and raw dough:
Storing Baked Cookies: Once your cookies have cooled completely to room temperature, transfer them to an airtight container. They will remain wonderfully fresh and chewy for about 3-4 days. To prevent them from drying out, you might want to place a slice of bread in the container with them, which helps to absorb moisture and keep them soft.
Freezing Baked Cookies: For longer enjoyment, baked Chocolate Peppermint Cookies freeze exceptionally well. Arrange the completely cooled cookies in a single layer on a baking sheet and flash freeze them for about an hour until solid. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They can be frozen for 3-4 months. When you’re ready for a treat, simply take out the desired number of cookies and let them thaw at room temperature on the counter for about 20-30 minutes.
Freezing Cookie Dough: Want to have freshly baked cookies on demand? Freezing the dough is a fantastic option! Scoop balls of raw cookie dough onto a baking sheet lined with parchment paper. Place the entire baking sheet in the freezer for 2-3 hours, or until the dough balls are completely solid. Once frozen, transfer the individual dough balls to a freezer-safe plastic bag or airtight container. Label with the date and type of cookie. The frozen dough can be stored for up to 3 months.
Baking from Frozen Dough: When you’re craving warm cookies, simply remove the desired number of frozen dough balls from the freezer. You can bake them directly from frozen, adding an extra 2-4 minutes to the baking time, or let them thaw on the counter for about 30 minutes while your oven preheats, then bake as directed in the recipe. This method ensures you always have a fresh, warm batch of Chocolate Peppermint Cookies ready to enjoy!
Why These Chocolate Peppermint Cookies Are a Must-Try
Beyond their festive appeal, these Chocolate Peppermint Cookies offer an array of reasons to earn a permanent spot in your holiday baking rotation. They strike the perfect balance between indulgence and refreshing zest. The deep cocoa flavor of the cookie base is wonderfully complemented by the vibrant, cool essence of peppermint extract, creating a sophisticated taste profile that appeals to both adults and children.
The inclusion of White Chocolate Peppermint M&M’s not only adds a delightful crunch and extra burst of minty sweetness but also gives these cookies a charming, speckled appearance perfect for gifting or serving at holiday gatherings. Their soft, chewy interior contrasts beautifully with slightly crisp edges, making for a truly satisfying bite. Plus, the dough is incredibly forgiving and freezes well, offering convenience for last-minute baking needs. They are truly the quintessential holiday cookie!
Creative Variations and Customizations
While the classic Chocolate Peppermint Cookie is a standout, there’s always room for a little creativity in the kitchen! Here are a few ideas to customize your next batch:
- Different M&M’s: If White Chocolate Peppermint M&M’s are hard to find, regular white chocolate chips and crushed candy canes can be used. Or, try milk chocolate or dark chocolate M&M’s for a different chocolate experience.
- Extra Chocolate: For an even richer chocolate flavor, add a cup of semi-sweet chocolate chips or chunks alongside the M&M’s.
- Glaze or Drizzle: Once cooled, drizzle the cookies with melted white chocolate or a simple peppermint glaze (powdered sugar, milk, and a drop of peppermint extract) for an extra touch of elegance and flavor.
- Candy Cane Crush: For a more intense peppermint crunch, sprinkle additional finely crushed candy canes on top of the cookies immediately after they come out of the oven, while they are still warm and soft.
Serving Suggestions for Your Festive Cookies
These Chocolate Peppermint Cookies are incredibly versatile and can be enjoyed in many ways. They are fantastic on their own with a glass of cold milk, a steaming mug of hot cocoa, or a cup of coffee. They make a wonderful addition to any holiday dessert platter, alongside other festive treats. Consider packaging them in decorative tins or bags to give as homemade gifts to friends, neighbors, or teachers – they’re always a welcome gesture during the holiday season. You can also crumble them over ice cream for a delightful peppermint sundae!
Common Cookie Baking Troubleshooting
Even seasoned bakers encounter issues sometimes. Here are some common problems and their solutions:
- Cookies Spreading Too Much: This is often due to butter being too warm, not enough flour, or skipping the chilling step. Ensure your butter is softened, not melted, measure flour accurately, and always chill the dough.
- Cookies Too Dry/Crumbly: Overbaking is the main culprit here. Remove cookies when the centers still look slightly soft. Too much flour can also contribute; measure carefully!
- Cookies Not Holding Shape: Insufficient chilling or dough that’s too warm can cause this. Make sure your dough is properly chilled.
- Uneven Baking: An improperly calibrated oven or unevenly sized dough balls can lead to this. Use an oven thermometer to check accuracy and a cookie scoop for uniform sizes. Rotating your baking sheet halfway through baking can also help.
More Delicious Christmas Cookie Recipes to Try
- Buckeye Cookies
- Chocolate Covered Oreos
- Cream Cheese Spritz Cookies
- Grinch Sugar Cookie Bites
- Sour Cream Cookies
- Frosted Sugar Cookies
- White Chocolate Gingerbread Cookies
- Cranberry Icebox Cookies
White Chocolate Peppermint Cookies
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Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 cups semi-sweet chocolate, melted
- 3 whole large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 3/4 all-purpose cup flour
- 1 cup White Chocolate Peppermint M&M’s
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
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In the bowl for an electric mixer beat together butter, sugar, and brown sugar until fluffy (about 2 minutes).
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Add in the eggs, vanilla, peppermint extract, and melted chocolate. Mix until well combined, scraping the sides as necessary.
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In a small bowl whisk together flour, cocoa powder, baking powder and salt until combined. Slowly add flour mixture to chocolate mixture until combined.
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Using a spatula fold in the M&M’s. Cover dough, and refrigerate for at least 2 hours, up to 36 hours.
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Preheat oven to 350º F.
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Scoop balls of dough onto a baking sheet. Top with a few extra M&M’s.
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Bake for about 10 minutes, until the edges are set and the tops appear completely dry.
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Remove from oven, and cook for a few minutes before removing to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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