These Peppermint Chocolate Cookies are thick, soft, rich, and full of chocolate mocha and peppermint flavor! These cookies are incredibly low-maintenance, with no dough chilling required, and they’ll be a major hit everywhere you bring them!
This post is sponsored by Taylor & Colledge and their Peppermint Extract Paste! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
Well, it’s here! It’s the final day of Cookie Week.
Day 1: Nutella Caramel Swirled Blondies
Day 2: Funfetti Christmas Cookies
Day 3: Cranberry White Chocolate Crumble Bars
Day 4: Cinnamon Spiced Maple Cutout Cookies
Day 5: The Best Soft Molasses Cookies
Day 6: Ultimate Cookie & Cream Bars
I think I’ve saved the best for last! Well, let’s be real they’re all incredibly delicious and I could never really choose a favorite but I know you’ll all go crazy for PEPPERMINT and CHOCOLATE just like I do!
These are some of the most low maintenance cookies you can make which is why they’re perfect for the busy holiday season! You don’t even have to chill the cookie dough! I predict these will be your new favorite thing to bake.
Mix up a simple dough made with staple ingredients like cocoa, flour, eggs, butter, and sugar. Don’t forget the vanilla and peppermint extracts! I use the extract pastes from Taylor & Colledge – they’re super high quality and add an amazing flavor to your baked goods!
I usually recommend using a cookie scoop, but for this particular recipe, I find that grabbing a chunk of cookie dough and rolling it into a ball with your hands yields a nicer shape of cookie once they’re baked.
Just look at that thick, soft chocolate domed cookie! It’ll be a miracle if you can get past this stage without them all being eaten. But you must! Because we’re adding generous drizzles of dark chocolate and a snow storm of crushed candy canes to top off these beauties.
I mean, how can you resist these?!? They’re SO festive, and so easy to make. The recipe is a smaller batch recipe, too, which is nice if you’re not looking to make 4 dozen plus cookies. (Try these Cinnamon Spiced Maple Star Cutouts if you ARE looking for a recipe that yields 4 dozen plus cookies!)
As always (unless I’ve otherwise indicated NOT to change the recipe scale) you could double this recipe to make more. And I do recommend making more because these last about 1-2 days in our house every time I make them (and I’ve been working on this recipe since June, so trust me – I’ve spent months accumulating hard evidence through extensive research). Just call me the Cookie Scientist!
These have INCREDIBLE flavor – and to help achieve that flavor, make sure to use a high-quality peppermint extract in this recipe, like Taylor & Colledge’s Peppermint Extract Paste. It’s the best of the best! Since it’s more concentrated than a regular peppermint extract, you can use less than you would with a traditional extract and still get that amazing peppermint flavor!
Taylor & Colledge Peppermint Extract Paste (along with their other flavors – Vanilla! Lavender!) can be purchased on Amazon.
Now I have a question for you – how long is it acceptable to be making + eating these cookies for? Because I’ve been doing it since June and I have zero-zip-nada plans of stopping anytime soon! I can tell you that Santa will NOT be getting any of these cookies on Christmas Eve – they’re alllll going straight into my belly! Haha.
Happy Baking! What was your favorite recipe from Cookie Week? I’d love to know!
Did you make this recipe? Snap a photo and leave a comment!
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Peppermint Mocha Cookies
- 8 TBSP butter, softened I prefer salted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated or cane sugar
- 1 egg
- 1 and 1/2 tsp vanilla extract or extract paste
- 3/4 tsp peppermint extract See Note
- 1 cup all-purpose flour 130 grams
- 2 tsp espresso powder
- 2/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt if doubling the recipe, don't double the salt
- 4 ounces dark chocolate chips or a chopped bar both work
- 12 mini candy canes, crushed
- Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Make the dough: Whisk together dry ingredients (flour, espresso powder, cocoa powder, baking soda, and salt) in a medium bowl and set aside.Cream softened butter in a large mixing bowl until smooth and creamy. Add the sugars and mix until well creamed – about 1 minute. Add the egg, vanilla, and peppermint extracts and mix until just combined. Add the dry ingredients and mix until just combined, scraping the bowl as needed.
- Bake: Roll balls that are about 1 and 1/2 to 2 tablespoons in size. Place a few inches apart on the baking sheet (you can see how I spaced them out in the photos above). Bake 8 minutes. Sometimes I like to bang the cookie sheet down on the counter once or twice here to help them get a little of that crinkly texture on top. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
- Decorate: While the cookies cool, melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring between each interval. Crush the candy canes in a ziploc bag using the back of a metal measuring cup. Drizzle on the chocolate or dip the cookies in it to coat halfway. Sprinkle the candy cane bits over the wet chocolate. Let sit out for about 1 hour to let the chocolate set – if you can wait that long before eating one it will be a miracle!
- Serve + Store: Enjoy immediately! Store leftover cookies in an airtight container at room temp for 1 week.
- Make Ahead Tips: The cookies can be made 1-2 days ahead and stored in an airtight container until ready to decorate.
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