Chocolate Peppermint Christmas Cookies Recipe

What kind of recipe is it?

The Chocolate Peppermint Christmas Cookies are a delightful holiday treat, combining the rich flavor of chocolate with the invigorating essence of peppermint.

These cookies stand out with their chewy texture and vibrant toppings, making them as visually appealing as they’re delicious.

Perfect for festive gatherings, cookie exchanges, or simply to indulge in during the holiday season, this recipe is ideal for bakers of all skill levels looking to spread cheer.

Whether for family, friends, or as a gift, these cookies are sure to create memorable moments.

Ingredients

This table provides a complete list of the ingredients along with their respective quantities needed for the Chocolate Peppermint Christmas Cookies recipe.

Cooking Steps

1. Preheat the oven to 175°C (350°F) and position the oven rack in the center. Line a baking sheet (approximately 43 x 33 cm) with parchment paper or silicone baking mats.
2. In a large mixing bowl, combine 2 cups (240 g) of all-purpose flour, ½ cup (45 g) of unsweetened cocoa powder, 1 teaspoon (5 g) of baking soda, and ¼ teaspoon (1.5 g) of salt. Whisk together until well mixed.
3. In a separate bowl, cream together ½ cup (113 g) of softened unsalted butter, 1 cup (200 g) of granulated sugar, and ½ cup (100 g) of packed brown sugar using an electric mixer at medium speed until the mixture is light and fluffy (approximately 3 minutes).
4. Add in 2 large eggs, 1 teaspoon (5 ml) of vanilla extract, and ½ teaspoon (2.5 ml) of peppermint extract to the butter-sugar mixture. Mix well until fully incorporated.
5. Gradually incorporate the dry ingredients from step 2 into the wet mixture, mixing at low speed until just combined (do not overmix). The dough should be smooth and cohesive.
6. Fold in 1 cup (170 g) of semi-sweet chocolate chips and ½ cup (50 g) of crushed candy canes using a spatula until evenly distributed.
7. Using a cookie scoop or tablespoon, portion out the dough (about 30-45 ml per cookie) and place them onto the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie.
8. Bake in the preheated oven for 10-12 minutes. The cookies should appear set around the edges but soft in the center. Look for a shiny surface and slight crackles on top.
9. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will continue to firm up as they cool.
10. (Optional) Dust the cooled cookies with powdered sugar for an extra festive touch before serving. Store in an airtight container at room temperature for up to one week.

Variations

• Gluten-Free Delight: Substitute all-purpose flour with a gluten-free flour blend (2 cups / 240 g) for a gluten-free option.
• Vegan Chocolate Peppermint Cookies: Replace butter with coconut oil (½ cup / 113 g) and use flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water for 2 eggs) instead of eggs for a vegan version.
• Peppermint Mocha Cookies: Add 1 tablespoon of instant coffee granules to the butter-sugar mix for a mocha flavor twist.
• Mint Chocolate Chip Cookies: Swap peppermint extract for ½ teaspoon (2.5 ml) of orange or almond extract, and mix in 1 cup (170 g) of mint chocolate chips instead of semi-sweet chocolate chips for a revitalizing mint chocolate variation.

Tips on plating and presentation

Presenting your Chocolate Peppermint Christmas Cookies in an appealing way can truly elevate the festive spirit.

I like to use a colorful platter or a rustic wooden board, layering the cookies for height.

Garnishing with crushed peppermint and festive sprinkles adds a pop.

For a touch of elegance, wrap a few in cellophane tied with ribbon as a sweet gift.

What other dishes can I pair it with?

While savoring my Chocolate Peppermint Christmas Cookies, I love to pair them with a warm cup of hot cocoa or a classic peppermint mocha.

I also enjoy serving them alongside creamy cheesecake or a rich chocolate tart. A festive cheese platter with sharp cheddar and brie complements the sweetness nicely.

These combinations enhance the holiday spirit and make every bite even more delightful!

What drinks can I pair it with?

After enjoying those delicious pairings, I’m always on the lookout for the perfect drinks to accompany my Chocolate Peppermint Christmas Cookies.

I love a steaming cup of hot cocoa, rich and creamy, or a peppermint mocha for a festive kick.

If I’m in the mood for something stronger, a spiced rum cocktail fits just right.

Either way, they enhance the cookies beautifully!

Frequently Asked Questions

Can I Use Dark Chocolate Instead of Milk Chocolate?

Absolutely, I’ve used dark chocolate instead of milk chocolate before, and it adds a rich flavor. Just keep in mind that dark chocolate’s intensity might change the overall sweetness of your recipe. Enjoy experimenting!

How Long Can I Store These Cookies?

I store these cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them for up to three months. Just thaw before enjoying!

Can I Freeze the Cookie Dough?

Yes, you can freeze the cookie dough. I usually wrap it tightly in plastic wrap or place it in an airtight container. It can last for about three months, making it easy to bake fresh cookies anytime!

Are There Gluten-Free Options for This Recipe?

Yes, I’ve found gluten-free options that work well! Substitute regular flour with a gluten-free blend or almond flour. Just make certain the mix includes a binding agent like xanthan gum for the best texture. Enjoy baking!

What’s the Best Way to Crush Peppermint Candy?

I’ve found the best way to crush peppermint candy is to place it in a zip-top bag and use a rolling pin or mallet. It keeps the mess contained while giving you evenly crushed pieces.