Peppermint Hot Chocolate Cookies
Blend rich cocoa, crushed candy canes, and melty chocolate chips into tender, chewy rounds for a festive holiday treat.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup Dutch-process cocoa powder for rich chocolate notes
- 1 tsp baking soda
- ½ tsp fine sea salt
- 12 tbsp unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar adds chewiness
- 1 large egg + 1 egg yolk room temperature
- 2 tsp pure vanilla extract I love Nielsen-Massey
- ¼ cup plain whole-milk Greek yogurt (optional—for extra moisture)
- 1 cup semi-sweet or dark chocolate chips Ghirardelli or Guittard
- ½ cup crushed peppermint candy canes or candy pieces wrap in cloth and whack with a rolling pin
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl—set aside.
- Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla, mix until combined.
- Gradually add dry ingredients to wet mixture. Fold in chocolate chips and crushed peppermint gently.
- Chill the dough in the fridge for 15-20 minutes to help cookies keep their shape.
- Scoop dough onto prepared sheets and bake for 9-11 minutes. Let cool on pan before transferring to wire rack.
Notes
If you’re dairy-free, swap butter for a vegan stick spread and Greek yogurt for coconut cream. Sift cocoa to avoid lumps and ensure a velvety texture. Use room-temperature eggs for smooth dough blending.
Nutrition
Calories: 120kcal
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