Take a bite out of these delicious Chocolate Peppermint Cookies and revel in decadent chocolate crumb with a peppermint kiss.
I assume Chocolate Peppermint Cookies to be the official cookie of the North Pole. Now, I’m not entirely sure whether there’s such a thing as national cookies or whether the North Pole is even considered a nation, but IF there is a ubiquitous cookie in the home of Santa and his cabal of elves, it has to be this one.
Part of this assumption comes from peppermint tasting “cold”. And while I’ve never been farther north than Winnipeg (which is as far as I’m willing to go), I bet the North Pole is cold. It also comes from my belief that the North Pole is a wonderful place where chocolate is plentiful, so it stands to reason they would make everything with it: cookies, cakes, hot dogs… you name it, it’s chocolate.
This is all not to say that you have to wait until the Halloween decorations have been put away in order to whip up a batch of these cookies. Any day is a good day for cookies. Just be sure when you do eat them, you raise a glass of milk to Santa. They are his cookies, after all.
Why are my cookies not as crispy as I like?
Did you overcrowd the sheet? Perhaps your cookies are too big. Try reducing the size of each biscuit, which tend to crisp up more than larger ones. Inspect your dough. Is it too soft? Try putting it in the fridge for an hour. As well, let them cool on the baking sheet before relocating them to your cooling rack. What about your ingredients ratio—too much butter and sugar can lead to soft cookies. Speaking of butter, was it too soft? It should be cooler than room temperature. Last, while I pitch these as the perfect winter cookie, if you happen to be making them in the summer, you could be doing so in a humidity that is affecting their crispiness.
How do I store these cookies?
Let the cookies cool completely. This is important to ensure they stay as crispy as possible. Then store them in an airtight container. They can sit out at room temperature for up to 3 days. You can also freeze them. Keep them on the baking sheet and put the entire thing in the freezer for an hour or so. This will flash-freeze them. You can now put them in a freezer-safe bag without them sticking to each other. They should keep for up to 3 months.
Other Cookie Recipes To Try
How much do I love cookies? So much that I have an entire section dedicated to them. Here are a few of my current faves:
- Easy Christmas Oreo Balls: I know, right? Here I am talking about cookies and I throw a recipe for balls at you. That said, these are OREO balls; your mouth (and sweet tooth) won’t notice a difference. Another Christmas tradition in my house.
- Pignoli Cookies: These are pine-nut cookies, an Italian treat I turn to when I am looking to make a dessert that will complement my pizzas and pastas.
- Chocolate Sugar-Cookie Gingerbread Men: OK, I’ve gone back to the (Christmas) well. But who doesn’t love gingerbread men?! The sweet of the chocolate does a great job balancing out the spice of the ginger, making these more palatable than some stronger men you may have taken a bite out of.
Delicious Chocolate Peppermint Cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup peppermint candies crushed
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Use a hand mixer or a stand mixer to whisk the butter and sugar together until it is creamy.
- Add the egg, egg yolk, vanilla extract, and peppermint extract into the butter mix and whisk until it is fluffy.
- In another bowl mix the flour, cocoa powder, baking soda, and salt together.
- Pour the butter and egg mix into the flour mix and whisk together until it is well combined.
- Mix in the chocolate chips. Use a cookie scoop to portion out the dough onto the lined baking tray. Give each cookie plenty of space to expand. Bake in the oven for 10–15 minutes.
- Remove the cookies from the oven and let cool on the sheet or on a wire rack. Melt the white chocolate. Decorate the cooled cookies with the white chocolate and the crushed peppermint candies.
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