Chocolate Peppermint Cookies Recipe

Unsalted butter: Provides richness and moisture to the cookies.

Granulated sugar: Sweetens the cookies and helps with the texture.

Egg: Acts as a binding agent and adds structure.

Vanilla extract: Enhances the overall flavor of the cookies.

Peppermint extract: Adds a refreshing minty flavor.

All-purpose flour: Forms the base of the cookie dough.

Unsweetened cocoa powder: Provides a rich chocolate flavor.

Baking powder: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Chocolate chips: Adds melty chocolate pockets throughout the cookies.

Crushed peppermint candies: Adds a festive crunch and extra peppermint flavor.

When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cookie dough. Additionally, when folding in the chocolate chips and crushed peppermint candies, be gentle to maintain their texture and prevent overmixing, which can make the cookies dense.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for butter in cookies.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of the cookies.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg. This is a great vegan alternative and adds a bit of nuttiness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with chocolate and peppermint.

• peppermint extract - Substitute with mint extract: Mint extract can be used in place of peppermint extract, though it may have a slightly different flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative to cocoa powder.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may add a slightly different mineral flavor.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a naturally sweet flavor.

• crushed peppermint candies - Substitute with crushed candy canes: Crushed candy canes provide the same peppermint flavor and crunch as peppermint candies.

• Allow the cookies to cool completely on a wire rack. This ensures they don't become soggy when stored.
• Place the cooled cookies in an airtight container. Use wax paper or parchment paper to separate layers if stacking.
• Store the container at room temperature. These desserts will stay fresh for up to a week.
• For longer storage, consider freezing. Place the cookies in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track.
• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. This will bring back their delightful texture.
• For a warm treat, reheat the thawed cookies in a preheated oven at 300°F (150°C) for 5 minutes. This will make the chocolate chips melty and delicious again.
• Avoid storing cookies in the refrigerator as it can dry them out and affect their flavor.
• If gifting, wrap the cookies individually in decorative cellophane bags or parchment paper tied with a ribbon. This keeps them fresh and adds a personal touch.
• For a festive twist, consider adding a sprinkle of crushed peppermint candies on top before serving. This enhances both the flavor and presentation.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the chocolate peppermint cookies on a baking sheet lined with parchment paper.
  3. Heat for about 5-7 minutes, or until the cookies are warm and slightly soft to the touch.
  4. Let them cool for a minute before enjoying the freshly warmed treat.

• Microwave Method:

  1. Place a few cookies on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 10-15 seconds. Check and add a few more seconds if necessary, but be careful not to overheat as they can become too soft or even melt.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on the toaster oven tray.
  3. Heat for about 4-5 minutes, keeping an eye on them to ensure they don't overcook.
  4. Allow them to cool slightly before indulging.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the cookies in the skillet, making sure they are not overlapping.
  3. Cover the skillet with a lid and heat for about 2-3 minutes, flipping halfway through.
  4. Remove from the skillet and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in the air fryer basket in a single layer.
  3. Heat for 2-3 minutes, checking frequently to avoid overcooking.
  4. Let them cool slightly before enjoying the crispy edges and gooey centers.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough on for baking.

• Parchment paper: Lining the baking sheet with this prevents the cookies from sticking.

• Large bowl: Used for creaming together the butter and sugar and mixing in other wet ingredients.

• Medium bowl: Used for whisking together the dry ingredients like flour, cocoa powder, baking powder, and salt.

• Electric mixer: Helps in creaming the butter and sugar until light and fluffy, and for mixing in the egg and extracts.

• Whisk: Used to combine the dry ingredients evenly.

• Spatula: Useful for folding in the chocolate chips and crushed peppermint candies into the dough.

• Tablespoon: For measuring and dropping rounded tablespoons of dough onto the baking sheet.

• Wire rack: Used for cooling the cookies completely after they have been baked.

• Measuring cups: Essential for accurately measuring ingredients like flour, sugar, and cocoa powder.

• Measuring spoons: Used for measuring smaller quantities of ingredients like baking powder, salt, vanilla extract, and peppermint extract.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This will streamline your process.

Use a stand mixer: A stand mixer can quickly cream the butter and sugar, saving you time and effort.

Pre-crush peppermint candies: Crush the peppermint candies in advance and store them in an airtight container.

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Chill dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle and shape.