Discover the ultimate festive treat with these irresistible Chocolate Peppermint Cookies. Perfectly crafted for holiday cheer, each bite offers a delightful blend of rich chocolate and cool peppermint, crowned with crunchy candy cane pieces. These cookies are not just a dessert; they’re a celebration, destined to be the star of your holiday cookie tray!
As the year draws to a close, ushering in the magical holiday season, there’s one flavor combination that truly captures the spirit of joy and coziness for me: chocolate and peppermint. If you’ve followed my culinary adventures, you’ll know my profound appreciation for this classic pairing, evident in beloved recipes like my Peppermint Hot Cocoa Cookie Bars. My love affair with mint goes way back – Mint Chocolate Chip ice cream has always been my go-to, though it absolutely *must* be green. Anything else just feels… wrong! This deep affection for all things minty makes the holiday season a particularly exciting time for baking. I find myself habitually stocking up on candy canes, ready to sprinkle their vibrant crunch into everything from rich chocolate bark and festive pies to creamy ice cream and, of course, delightful holiday cookies. And here’s a little secret for fellow baking enthusiasts: did you know you can now buy pre-crushed candy canes? It was a mind-blowing discovery that has saved me countless hours, and I now keep at least three bags on hand!
Before we dive deeper into the delectable world of these cookies, let’s take a brief trip down memory lane. For those new to my blog (you can learn more about my journey in my introduction post here), this marks my seventh month of dedicated blogging. However, my passion for food and baking spans well over a decade. Over these ten years, I’ve meticulously collected thousands of recipes, bookmarked hundreds of inspiring pages, and spent countless hours poring over food blogs, dreaming of culinary creations. Each year, I’d observe with admiration the “Great Food Blogger Cookie Swap” and often wondered how incredible it would be to participate. This year, as a fresh face in the food blogging community, I finally seized my chance, and it was an experience beyond my expectations!
Participating in the Great Food Blogger Cookie Swap wasn’t just about exchanging delicious treats with talented food bloggers from across the U.S.; it was also an incredible opportunity to contribute to a meaningful cause. The event proudly supported Cookies for Kids’ Cancer, a remarkable non-profit organization dedicated to funding vital research for pediatric cancer treatments. Learning about their mission and seeing the collective effort of the blogging community come together for such a powerful cause was truly inspiring. I wholeheartedly encourage you to visit their website and learn more about the incredible work they do.
Beyond the joy of swapping cookies and supporting a wonderful charity, participants were also generously gifted with fantastic swag and coupons from esteemed brands like Dixie Crystals, OXO, and Land O’Lakes. A massive thank you and shout-out to these incredible sponsors, whose support helped the #fbcookieswap raise an astounding $7,000 for Cookies for Kids’ Cancer! It truly highlighted the power of community and collaboration.
My taste buds were in heaven with the cookies I received. I savored the elegant Chocolate Dipped Orange Shortbread Cookies from “a farmgirl’s dabbles,” indulged in the rich Triple Chocolate Peppermint Cookies from “Sarah’s Bake Studio,” and delighted in the unique Rosemary Shortbread with Flaky Sea Salt from “lebluegrass.” Each cookie was a testament to the skill and creativity of these wonderful bakers. I’m not sure how they knew my adoration for shortbread and peppermint, but they absolutely nailed it! They were all so exquisitely delicious that I admittedly had a hard time sharing them with my family. To explore more mouth-watering recipes from this year’s swap, simply search the hashtag #fbcookieswap on Instagram. Keep an eye out for the comprehensive roundup of all the recipes from this year’s participants – it’s a treasure trove of baking inspiration!
For even more delightful recipes, be sure to check out the extensive roundups from the 2015 Great Food Blogger Cookie Swap: Part I and Part II, featuring over 375 incredible recipes from a diverse group of talented food bloggers. It’s a fantastic resource for anyone looking to expand their baking repertoire.
Now, let’s turn our attention to my personal contribution to this fantastic event. Developing a recipe for the swap proved to be quite a delightful challenge. I wanted to create something truly festive for the holidays and universally appealing. My initial attempt started promisingly; I even got as far as packaging them up. However, a nagging feeling of dissatisfaction crept in – my perfectionist tendencies kicked in, and I knew I could do better. So, it was back to the drawing board! I delved into my extensive collection of Better Homes and Gardens Special Interest Publications (I confess, I’m a total sucker for these; I think I own every single one!). As I flipped through “100 Best Cookies,” a particular recipe caught my eye: their Chocolate Glazed Peppermint Cookies. Bingo! It was exactly the inspiration I needed.
And so, without further ado, I proudly present my rendition of these sensational Chocolate Peppermint Cookies. These cookies embody everything I adore about holiday baking – the rich flavors, the festive appearance, and the joy they bring. Happy baking, everyone!
Chocolate Peppermint Cookies
Peppermint and Chocolate are a match made in cookie heaven in these Chocolate Peppermint Cookies. With a light sprinkling of candy canes on top, these would make a festive addition to your holiday cookie tray this year!
Author: Strawberry Blondie Kitchen
Prep Time:
Cook Time:
Total Time:
Yield: 68 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (Dutch-processed recommended for a deeper color and flavor)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant coffee granules (key for enhancing chocolate flavor!)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- For the Chocolate Peppermint Coating:
- 2 (12-ounce) packages semi-sweet chocolate chips or chopped baking chocolate
- 1/4 cup coconut oil (or vegetable shortening for a smoother finish)
- 1/2 teaspoon peppermint extract
- 3 crushed candy canes (about 1/3 cup crushed candy cane pieces) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (Silpat).
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy (approximately 2-3 minutes).
- Sift in the cocoa powder, baking powder, salt, and instant coffee granules. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the all-purpose flour, one cup at a time, mixing on low speed until a soft dough forms and no dry streaks remain. Be careful not to overmix.
- Divide the cookie dough in half. On a lightly floured surface, shape each half into a log approximately 10 inches long and 1 1/2 inches in diameter.
- Wrap each dough log tightly in wax paper or plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2-3 days). Chilling is crucial for easy slicing and preventing spread.
- Once chilled, unwrap the dough logs. Using a sharp knife, cut each log into 1/4-inch thick slices.
- Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 6 to 8 minutes, or until the edges are firm and slightly set. The centers may still look a little soft. Do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Peppermint Coating: While cookies cool, set up a double boiler (or use a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water).
- Melt the semi-sweet chocolate chips and coconut oil together in the double boiler, stirring frequently, until smooth and glossy.
- Remove the chocolate mixture from the heat and stir in the peppermint extract until well combined.
- Dip each cooled cookie halfway or fully into the melted chocolate coating. Gently tap off any excess chocolate against the side of the bowl.
- Place the dipped cookies back onto parchment-lined cookie sheets. Immediately sprinkle the tops with crushed candy cane pieces before the chocolate sets.
- Transfer the cookie sheets to the refrigerator and chill for at least 30 minutes, or until the chocolate coating is completely set and firm.
Notes
This recipe is slightly adapted from a delightful discovery in Better Homes and Gardens, specifically their Chocolate Glazed Peppermint Cookies.
For convenience, you can easily bake half a batch of cookies. Simply keep one of the dough logs wrapped in wax paper and store it in the freezer for up to a month. When you’re ready for more fresh cookies, just thaw slightly in the refrigerator, slice, and bake!
Courses: Cookie
My absolute secret weapon for elevating the flavor in these chocolate peppermint cookies, and indeed in many of my chocolate-based desserts, is the humble instant coffee granule. Don’t worry, it won’t make your cookies taste like coffee! Instead, coffee has a magical ability to significantly intensify the natural richness and depth of chocolate, creating a more profound and satisfying flavor profile. It’s a culinary trick I swear by. I highly recommend trying this technique next time you’re baking chocolate cupcakes, a decadent layer cake, or, of course, these very cookies. You’ll be amazed at the difference it makes!
The resulting cookies were nothing short of spectacular. The deep, intense chocolate flavor, perfectly complemented by the refreshing hint of peppermint, was a dream come true. And the crunch from the candy canes on top? Absolute perfection! It added an exciting textural contrast that made each bite even more delightful. I’m incredibly pleased that I have another roll of dough waiting patiently in the fridge. This means I can whip up a fresh batch whenever the craving strikes or, even better, bake them off to share with friends and family as thoughtful homemade gifts. There’s something incredibly special about sharing homemade holiday treats, and these cookies are sure to bring smiles to everyone’s faces.
Looking ahead, I’m already brimming with excitement for next year’s Great Food Blogger Cookie Swap. It’s an event that truly brings together the best of the food blogging community – creativity, camaraderie, and a shared passion for baking, all for a fantastic cause. It’s an honor to be a part of it.
Don’t forget to keep an eye out for the upcoming round-up post featuring all the incredible recipes from this year’s participants. It’s an excellent opportunity to explore new ideas, discover talented bloggers, and, let’s be honest, drool over a plethora of delicious cookie creations from food bloggers all over the country. You’ll find endless inspiration for your next baking adventure!
I hope you thoroughly enjoy baking and savoring these delightful cookies. If you make this recipe, I would absolutely love to see your creations! Please share a photo on your favorite social media platform and hashtag it #strawberryblondiekitchen. It brings me so much joy to see your versions and how you make these recipes your own. Happy eating and happy holidays!