Hi y’all, I’m hoping to find a delicious recipe for chocolate peppermint cookies. Does anyone have a tried-and-true recipe they’d be willing to share? I’m craving something festive and chocolatey with a hint of peppermint. Thanks a bunch…
Peppermint Chocolate Cookies
Ingredients:
- 6 oz chocolate chips (I use half dark and half semi-sweet)
- 1/2 cup + 1 tbsp vegetable shortening
- 3/4 cup sugar
- 1 egg
- 1/4 cup light corn syrup
1/2 tsp peppermint extract
1 tsp vanilla extract
2 cups flour - 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup crushed peppermints (~ 3 candy canes)
- Extra sugar for rolling
Instructions:
- Preheat oven to 350°F (175°C).
- Melt the chocolate in a double boiler, then set aside to cool slightly.
- Cream the shortening and sugar together, then add the melted chocolate.
- Add the egg, corn syrup, and extracts, beating thoroughly until combined.
- Whisk or sift together the flour, baking soda, and salt, then add to the chocolate mixture and mix until thoroughly combined.
- Fold in the crushed peppermints and mix until evenly distributed.
- Shape or scoop the dough into ~1-inch balls, roll them in sugar, and place on a cookie sheet.
- Bake for ~9 minutes.
- Cool completely on the baking sheet for chewier cookies, or cool for 5 minutes before transferring to a cooling rack for crispier cookies.
Yield:
- Approximately 3 1/2 dozen cookies
Tips:
- Crushing candy canes: You can use a food processor, though it can be quite loud. This method yields a finer mint sugar. Alternatively, you can place the candy canes in a bag and crush them with a meat tenderizer or rolling pin for a mix of fine and chunkier peppermint bits. This recipe is forgiving with either method.
- Cookie texture: Rolling the cookie balls in sugar and leaving them unsmushed yields the best crackle texture. They spread about the same, so there’s no need to flatten them.
- Spacing: These cookies do spread a bit. With a ~1-inch scoop, 12 cookies per sheet is perfect. The recipe yields about 3 1/2 dozen cookies and can be easily multiplied and frozen.
- Freezing dough: If freezing the dough for later use, scoop the cookies first. Let them defrost for ~10 minutes before rolling in sugar and baking.
These cookies are a perfect treat for any occasion, especially during the holiday season with their festive peppermint twist. If you’re a fan of rich chocolate and refreshing peppermint flavors, you’re in for a real treat!
One tip I’d recommend is to watch the baking time closely. The suggested 9 minutes in the oven should give you a chewy center, which complements the crunch of the peppermint pieces wonderfully. If you prefer a crispier cookie, leaving them in for a bit longer after the initial cooling on the baking sheet can achieve that perfect texture.
Also, if you’re planning to make these ahead, freezing the dough is a great idea. It allows you to have freshly baked cookies whenever you crave them. Just remember to let the dough balls thaw slightly before rolling them in sugar and baking to ensure even cooking.
Lastly, if you enjoy experimenting, consider adding a sprinkle of sea salt on top of the cookies just before baking. It can enhance the contrast between the sweetness of the cookie and the chocolate with a hint of saltiness—a delightful twist to an already delightful recipe!
Enjoy baking and indulging in these peppermint chocolate delights!
1 Like
Those were made by my mum but with pink frosting. I’ve never heard of anyone else producing them before this. I appreciate you bringing these to mind!