Description
Delight in these festive Chocolate Mint Cookies, perfectly combining rich cocoa and refreshing peppermint flavors. Soft and chewy with melty chocolate chips and a hint of mint, these cookies are topped with melted mint chocolate and optionally sprinkled with crushed candy canes for an extra holiday touch. Ideal for cookie swaps, holiday gatherings, or a sweet treat anytime.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Add-ins & Toppings
- 1 cup chocolate chips
- 1/2 cup mint chocolate chips
- 1/2 cup mint chocolate chips, melted (for drizzle)
- 1/4 cup crushed candy canes (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and peppermint extract to infuse the dough with classic flavor and a refreshing minty note.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Then gently fold in the chocolate chips and mint chocolate chips evenly throughout the dough.
- Scoop Dough onto Baking Sheet: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers remain soft. This timing ensures chewy centers with slightly crisp edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them onto a wire rack to cool completely, preventing breakage.
- Drizzle and Garnish: Once fully cooled, drizzle melted mint chocolate chips over each cookie and sprinkle with crushed candy canes if desired. Allow the drizzle topping to set before serving to add a decorative and flavorful finishing touch.
Notes
- For softer cookies, do not overbake; remove them when centers look slightly undercooked.
- Crushed candy canes are optional but add a festive crunch and peppermint boost.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute vegan butter and egg replacer to make this recipe vegan-friendly.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
