These delightful Chocolate Peppermint Cookies are soft and fudgy, featuring a festive candy cane crunch that are remarkably simple to prepare! A fantastic holiday cookie made lighter with reduced butter, whole wheat flour, and no refined sugar.
Table of Contents
These Chocolate Peppermint Cookies are the ideal festive sweet treat perfect for Christmas celebrations, cookie swaps, baking with your children, or enjoying alongside a warm cup of cocoa. These cookies are chewy, rich in chocolate goodness, and can be prepared in under 30 minutes, making this recipe a go-to during the bustling Christmas festivities!
Why You’ll Adore These
- Healthier version – these chocolate peppermint cookies are lighter with reduced butter, whole wheat flour, and no refined sugar.
- Fast and straightforward – these cookies can be made in less than 30 minutes with no chilling needed.
- Decadent and fudgy – the blend of cocoa powder, espresso powder, and chocolate chips makes these cookies incredibly rich and fudgy!
- Perfect for holiday baking – these cookies are wonderful for Christmas parties, gifting in cookie tins, or simply savoring a sweet treat with a cup of morning coffee or hot cocoa.
Ingredients You Will Need
- flours – A mix of whole wheat pastry flour and all-purpose flour was used for these cookies, but you can also opt for a gluten-free 1:1 baking flour for gluten-free versions.
- unsweetened cocoa powder – adds the chocolaty aspect to these cookies.
- espresso powder – intensifies the chocolate flavor.
- baking soda – serves as a leavening agent, helping these cookies bake beautifully and providing that chewy texture.
- butter – only 4 tablespoons of butter are utilized, providing these cookies with delightful flavor, but you may substitute with coconut oil if preferred.
- coconut oil –
- egg – a large egg is required in this recipe to act as a binding agent, giving the cookies structure and height.
- cane sugar – naturally sweetens the cookies without any refined sugar, though coconut sugar or other granulated options can also be used.
- chocolate chips – I used Lily’s chocolate chips, sweetened with stevia for lower sugar content, enhancing chocolate flavor.
- vanilla + peppermint extracts – adds flavor bursts!
- candy canes – crushed candy canes are incorporated into the cookie mix and sprinkled on top for a delightful peppermint finish.
How to Prepare Chocolate Peppermint Cookies
- Combine ingredients. In the bowl of your stand mixer with the paddle attachment or using an electric mixer, beat the butter and sugar until thoroughly mixed. Incorporate the melted coconut oil and egg, beating until creamy. Stir in the vanilla and peppermint extracts.
- Create the batter. In another bowl, whisk the flours, cocoa powder, espresso powder, and salt together. Add the dry mixture to the wet ingredients and combine well. Gently fold in chocolate chips and crushed candy canes.
- Bake the cookies. With a tablespoon size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or a baking mat, gently pressing the tops of the cookies to slightly flatten them. Bake the cookies at 350 degrees F for 12 to 13 minutes, until set but still soft. Immediately add some extra crushed candy canes on top.
- Cool down. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. You should yield about 24 to 25 cookies.
Advice for the Ultimate Chocolate Peppermint Cookies
- Utilize high-quality cocoa powder for the deepest chocolate taste. I prefer Dutch-process cocoa, which offers a darker color and smoother flavor.
- Measure peppermint extract attentively since a small amount can have a powerful effect, and too much can overpower your cookies.
- Employ parchment paper to prevent sticking and ensure easy clean-up. If parchment paper is unavailable, a silicone baking mat is also a great alternative.
- Avoid over-baking to maintain that soft, fudgy center. Slightly underbake them when the edges are set but the centers remain soft.
- Store cookies appropriately in a sealed, airtight container to keep the cookies soft and fresh for several days. When stacking, place parchment paper between layers to stop the peppermint topping from sticking.
Preparation and Storage
To Store: These cookies will remain at room temperature in a sealed, airtight container on the counter for 3 to 4 days. You can also refrigerate them for longer-lasting freshness up to 7 days.
To Freeze: For extended storage, these cookies can be frozen for up to 2 months. When ready to enjoy, transfer to the fridge to thaw overnight or let them completely thaw at room temperature. You may also freeze the cookie dough.
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Preheat your oven to 350 degrees F.
- In the bowl of your stand mixer fitted with the paddle attachment or with an electric mixer, blend the butter and sugar together until well mixed. Add the melted coconut oil and egg and mix until creamy. Stir in the vanilla and peppermint extracts.
In another bowl, whisk the flours, cocoa powder, espresso powder, and salt. Combine the dry ingredients into the wet ingredients and mix thoroughly. Gently fold in the chocolate chips and crushed candy canes.
- Using a tablespoon-sized cookie scoop, place the batter on a prepared baking sheet lined with parchment paper or a baking mat, slightly pressing down on the tops to flatten them a little.
Bake the cookies for 12 to 13 minutes, until set but still soft. Immediately sprinkle some extra crushed candy canes on top.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. You should end up with about 24 to 25 cookies.
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 13.1g | Protein: 1.3g | Fat: 6g | Saturated Fat: 4.2g | Cholesterol: 12.8mg | Sodium: 14.9mg | Fiber: 1.7g | Sugar: 6g
Nutrition information is auto-calculated, so it should be treated as an estimate.
Title: The Enchanting Combination: Delving into the Realm of Chocolate and Peppermint Cookies
Introduction
In the world of desserts, few pairings are as classic and cherished as chocolate and peppermint. This captivating duo seamlessly merges the deep, indulgent taste of chocolate with the invigorating, fresh flavor of peppermint, crafting a cookie experience that is both soothing and refreshing. Whether savored during the joyful holiday season or enjoyed throughout the year, chocolate and peppermint cookies present a delightful fusion of flavors that excite the palate.
The Ideal Match
The mix of chocolate and peppermint is favored for a reason. The rich, smooth notes of chocolate provide a perfect contrast to the cool, crisp taste of peppermint. This pairing is not only delightful but also highly adaptable, allowing various cookie variations. From traditional chocolate chip cookies infused with peppermint flavor to rich double chocolate peppermint cookies, the options are limitless.
A Holiday Favorite
Chocolate and peppermint cookies are especially beloved during the festive season. The minty freshness of peppermint resonates with the chill of winter, while the deep chocolate brings warmth and comfort. These cookies often grace holiday gatherings, cookie exchanges, and serve as thoughtful homemade gifts. Their festive flavor combination and attractive presentation, frequently embellished with crushed candy canes or peppermint bark, make them a seasonal favorite.
Baking Insights and Techniques
To create the perfect chocolate and peppermint cookie, a few essential techniques are required. Here are some suggestions to ensure your cookies turn out brilliantly:
1. **Premium Ingredients**: Opt for high-quality chocolate and pure peppermint extract for an enhanced flavor profile. Dark chocolate pairs exceptionally well with peppermint, although milk chocolate can also be a sweeter alternative.
2. **Flavor Balance**: Be cautious with the potency of peppermint extract. A small quantity can make a significant impact, so begin with a minimal amount and adjust according to your preference.
3. **Consider Texture**: For a chewy cookie, use brown sugar and slightly underbake. For a crisper texture, extend baking time and incorporate more granulated sugar.
4. **Innovative Additions**: Think about adding crushed peppermint candies or white chocolate chips for an extra texture and flavor boost.
5. **Chill the Dough**: Refrigerating the dough before baking minimizes spreading and enhances flavor intensity.
Variations to Experiment With
1. **Peppermint Bark Cookies**: Include chunks of peppermint bark into the cookie dough for added texture and taste.
2. **Double Chocolate Peppermint**: Incorporate cocoa powder into the dough for a more intense chocolate foundation, and include peppermint chips.
3. **Gluten-Free Alternative**: Substitute almond flour or a gluten-free baking mixture to meet dietary needs without losing flavor.
Conclusion
Chocolate and peppermint cookies are a delightful indulgence that combines two adored flavors into one delicious treat. Whether you’re baking for the holidays or simply indulging a craving, these cookies are bound to please. With their perfect blend of richness and freshness, chocolate and peppermint cookies demonstrate the magic that occurs when two classic flavors converge. So, gather your ingredients, preheat your oven, and set out on a baking journey that promises to delight both your senses and those lucky enough to enjoy these delectable results.
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