Description
Delight in these festive Chocolate Mint Cookies, combining rich cocoa with refreshing peppermint for a perfect holiday treat. Soft-baked and studded with both chocolate and mint chocolate chips, these cookies are drizzled with melted mint chocolate and garnished with crushed candy canes for an extra burst of minty flavor.
Ingredients
Scale
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
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins and Toppings
- 1 cup chocolate chips
- 1/2 cup mint chocolate chips
- 1/2 cup mint chocolate chips, melted (for drizzling)
- 1/4 cup crushed candy canes (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air. Then mix in the vanilla and peppermint extracts to infuse the cookies with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the dry ingredients.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing which can toughen the cookies. Fold in the chocolate chips and mint chocolate chips gently.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Decorate and Serve: Once cooled, drizzle the melted mint chocolate chips over the cookies and sprinkle crushed candy canes on top if desired. Allow the topping to set before serving.
Notes
- For best results, ensure butter is softened but not melted for easier creaming.
- Do not overbake; cookies should be soft in the center to maintain a chewy texture.
- Crushed candy canes are optional but add a lovely crunch and extra mint flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing unbaked dough balls is possible for up to 3 months; bake directly from frozen adding a couple of extra minutes to the baking time.
