Description
Delight in the refreshing twist of Chocolate Mint Cookies, combining rich cocoa, smooth chocolate chips, and cool peppermint flavor. These soft, chewy cookies are perfect for holiday treats or anytime you crave a chocolatey minty indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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
Mix-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 and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which will create a smooth base for your cookie dough.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition to fully blend them in. Then mix in the vanilla and peppermint extracts to infuse the dough with a rich and refreshing flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and flavor.
- Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can lead to tough cookies. Fold in the chocolate chips and mint chocolate chips to evenly disperse throughout the dough.
- Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the edges are set but the centers remain soft. This ensures chewy, tender cookies. Let cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Add Toppings: Drizzle the cooled cookies with melted mint chocolate chips and, if desired, sprinkle crushed candy canes on top. Allow the topping to set before serving to enjoy perfectly finished cookies with a festive crunch.
Notes
- You can omit crushed candy canes if you prefer a softer topping or have sensitivity to peppermint intensity.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For stronger mint flavor, add extra peppermint extract cautiously to avoid overpowering the chocolate.
- Use parchment paper or silicone mats to prevent cookie bottoms from burning.
- Ensure butter is softened (not melted) for proper creaming with sugars.
