These peppermint chocolate cookies are a holiday treat that brings joy with every bite! They are soft, chewy, and packed with dreamy chocolate flavor, plus a refreshing hint of mint.
Picture this: cozy nights by the fire while enjoying these yummy cookies—perfect with a glass of milk! I can’t resist the combination of mint and chocolate; it’s simply delightful! 🎄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives richness to the cookies. If you’re out, you can use margarine, but keep it unsalted to control the saltiness.
Sugars: Using both granulated and brown sugar adds depth. You can substitute brown sugar with coconut sugar or use all granulated if needed. It may alter the taste slightly but still tasty!
Eggs: They add moisture and bind the ingredients. If you need an egg substitute, use flaxseed meal (1 tbsp mixed with 2.5 tbsp water equals 1 egg) or a store-bought egg replacer.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. You can use Dutch-processed cocoa for a smoother taste, but skip the substitution if you want a more intense chocolate punch.
Peppermint Candies: Feel free to swap crushed peppermint candies with chocolate mint chips for a different twist. They add color and a lovely crunch!
What’s the Best Way to Get Soft Cookies?
The key to soft cookies is all about timing and temperature. When baking, take them out when they’re just set around the edges—this keeps the center soft.
- Set your oven timer for the lower end of the baking range (9 minutes).
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them finish cooking and stay soft.
Using room temperature ingredients also helps mix better, resulting in a fluffier texture. So, don’t skip the creaming step for the butter and sugars!
Peppermint Chocolate Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1 cup crushed peppermint candies or candy canes
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Red gel food coloring (for swirl)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and 10 minutes to bake, plus an extra 30 minutes for the frosting to set. In under an hour, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will help prevent sticking and make for easy cleanup!
2. Cream the Butters and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream the mixture together until it is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Eggs and Flavoring:
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Next, mix in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps distribute the ingredients evenly.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix! If you want extra chocolate goodness, fold in the chocolate chips at this point.
6. Shape the Cookies:
Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
7. Bake the Cookies:
Place the baking sheets in the oven and bake for 9-11 minutes. The edges should be set, while the centers may still feel soft. That’s perfect!
8. Cool Down:
Remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
9. Make the Frosting:
In a medium bowl, beat together the softened cream cheese and butter until the mixture is creamy and smooth. Then, gradually add the powdered sugar and continue beating until you achieve a thick consistency.
10. Color the Frosting:
Separate the frosting into two portions. Keep one portion white, and add a few drops of red gel food coloring to the other. Mix until the color is uniform for a festive swirl!
11. Frost the Cookies:
Spread or pipe a generous layer of the white frosting on each cooled cookie. Then, use a piping bag or a small spoon to create a red swirl on top of the frosting.
12. Add the Finishing Touches:
Sprinkle the cookies with the crushed peppermint candies to add a cheerful crunch and festive flair!
13. Let it Set:
Allow the frosted cookies to sit for about 30 minutes, so the frosting can set properly before enjoying. This will help the frosting hold its shape.
Enjoy your delicious, festive peppermint chocolate cookies! They’re perfect for sharing during the holiday season or whenever you crave something sweet and minty!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine instead of unsalted butter, but be sure to use a stick variety, as tub margarine often contains more water and can result in a different texture.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, freeze them for up to 3 months in a freezer-safe bag or container.
What If I Don’t Have Cream Cheese for Frosting?
If you don’t have cream cheese, you can make a simple buttercream frosting instead! Just beat together 1/2 cup unsalted butter with 4 cups of powdered sugar, adding a splash of milk and vanilla extract until you reach your desired consistency.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute regular all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum for better structure and texture.
