Description
Indulge in the perfect holiday treat with our recipe for Peppermint Hot Cocoa Cookies. Learn how to make these delicious and festive cookies today!
Ingredients
- – 2 1/4 cups (540 ml) all-purpose flour (280 grams)
- – 1/3 cup (80 ml) unsweetened cocoa powder
- – 1 teaspoon (5 ml) baking soda
- – 1/4 teaspoon (1 ml) kosher salt
- – 8 tablespoons (120 ml) unsalted butter, softened to room temperature (1/2 cup (120 ml) or 1 stick)
- – 3/4 cup (180 ml) white sugar (150 grams)
- – 3/4 cup (180 ml) packed light brown sugar (150 grams)
- – 1/2 teaspoon (3 ml) peppermint extract
- – 2 large eggs
- – 1 cup (240 ml) white chocolate chips
- – 3/4 cup (180 ml) fruit juice infused dried cranberries (see note)
Instructions
- Set your oven to a temperature of 350°F / 177°C.
- Cover baking trays with parchment paper or a Silpat mat. (Note: Avoid placing cookies directly on the tray to prevent melted candy cane pieces from sticking.)
- In a medium-sized bowl, combine flour, cocoa powder, baking soda, and salt using a whisk. Put this mixture aside.
- With a stand mixer or handheld mixer, cream the butter until it’s smooth. Gradually add both types of sugar and beat until the mixture becomes light and airy, which should take around 3 minutes.
- Incorporate the peppermint extract and eggs, mixing on a low setting until the eggs are fully blended in, pausing occasionally to scrape down the sides of the bowl.
- Gradually add the dry mixture to the wet ingredients, mixing on a low speed until just combined.
- Add in the white chocolate chips, stirring lightly until they are evenly mixed throughout the dough.
- Spread crushed candy canes in a shallow dish.
- Using a tablespoon, scoop out portions of the dough, form into balls, and press the tops into the crushed candy canes.
- Arrange the dough balls on the prepared baking sheets, ensuring the candy cane side is facing upwards, and leave a few inches between each cookie. Bake for 9-10 minutes, or until the centers are just set.
- Move the cookies to a wire rack to cool down.
- Keep the cookies in a sealed container at room temperature, where they will stay fresh for up to a week.
Notes
- Consider adding a bit more peppermint extract for a stronger peppermint flavor.
- Use high-quality cocoa powder to enhance the chocolate taste.
- Try different dried fruits for a unique twist on the traditional cranberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 7g
- Protein: 2g
Keywords: peppermint cookies, white chocolate, candy cane, holiday baking, festive dessert
