Description
Delight in these rich and refreshing Chocolate Mint Cookies, perfectly balanced with the deep flavor of cocoa and a cool peppermint twist. These soft-baked cookies combine chocolate chips, mint chocolate chips, and a festive drizzle of melted mint chocolate topped with crushed candy canes, making them an ideal treat for holidays or any time you crave a sweet minty indulgence.
Ingredients
Scale
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
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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 baking sheet: 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 butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition to combine fully. Stir in the vanilla extract and peppermint extract to infuse the dough with rich flavor and refreshing mint essence.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure all dry components are evenly distributed.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough. Fold in both the chocolate chips and mint chocolate chips evenly throughout the dough.
- Portion dough onto baking sheet: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges appear set while the centers remain soft. After baking, let the cookies cool on the baking sheet for 5 minutes to firm up slightly.
- Cool and decorate: Transfer the cookies to a wire rack to cool completely. Once cooled, drizzle the melted mint chocolate chips over the cookies and sprinkle with crushed candy canes if desired. Let the topping set before serving to ensure a perfect bite.
Notes
- For softer cookies, avoid overmixing the dough once the dry ingredients are added.
- If you prefer a stronger mint flavor, add an additional 1/2 teaspoon of peppermint extract.
- Crushed candy canes add a festive crunch but can be omitted for a subtler mint experience.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen for up to 2 months; thaw before decorating.
