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Chocolate Peppermint Christmas Cookies

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4.3 from 87 reviews

These Chocolate Peppermint Christmas Cookies are soft, fudgy, and bursting with holiday spirit. Topped with crushed candy canes, they combine rich chocolate flavor with refreshing peppermint for a perfect festive treat, ideal for Christmas dessert boards and cookie exchanges.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup chocolate chips

Topping

  • Crushed candy canes (about ¼ cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly once the dough is prepared.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer or by hand until the mixture is light and fluffy. This step creates a smooth base for your cookies.
  3. Add Wet Ingredients: Beat in the large egg, peppermint extract, and vanilla extract until fully combined. These add moisture and the signature peppermint flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can make the cookies tough.
  6. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough evenly, adding pockets of melted chocolate in every bite.
  7. Spoon Dough on Baking Sheet: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them adequately to allow spreading.
  8. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft to maintain fudginess.
  9. Add Candy Cane Topping: Immediately after removing the cookies from the oven, sprinkle crushed candy canes over the warm cookies so they stick and slightly melt, adding a crunchy peppermint finish.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the perfect holiday cookie!

Notes

  • Be sure not to overbake to keep the cookies soft and fudgy.
  • Use fresh candy canes and crush them finely for the best texture on top.
  • If peppermint extract is too strong, reduce slightly to ¾ tsp to suit your taste.
  • Butter should be softened, not melted, for proper creaming with sugar.
  • Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.

Find it online: https://yumfoodusa.com/chocolate-peppermint-christmas-cookies/