Winter is the perfect time to indulge in sweet treats. If you’re a chocolate lover, you’ll love these peppermint hot cocoa cookies. These cookies are the perfect combination of chocolate and peppermint, and they’re sure to satisfy your sweet tooth. Whether you’re baking for your family or hosting a holiday party, these cookies are a must-try. So, let’s get started!
Recipe 1: Peppermint Hot Cocoa Cookies with Dark Chocolate Chips
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup crushed candy canes or peppermint candies
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy.
- Beat in the egg and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the dark chocolate chips and crushed candy canes.
- Line a baking sheet with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes or until the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 130
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment:
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Mixing spoon or electric mixer
- Wire rack
Serving Suggestions:
These cookies are perfect for sharing with friends and family during the holiday season. Serve them with a cup of hot cocoa or coffee for a cozy treat. You can also package them in a festive container and give them as gifts.
Variations:
If you prefer milk chocolate, you can substitute the dark chocolate chips with milk chocolate chips. You can also add chopped nuts, such as pecans or walnuts, to the dough for some extra crunch.
Substitutions:
If you don’t have candy canes or peppermint candies, you can use peppermint extract instead. Use 1/2 tsp of peppermint extract in place of the crushed candies. You can also use regular chocolate chips instead of dark chocolate chips.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips:
- Make sure your butter is softened before you begin mixing the dough.
- Don’t overmix the dough or your cookies will be tough. Mix just until the ingredients are combined.
- If you’re using an electric mixer, use the lowest speed setting to avoid overmixing the dough.
Notes:
If you don’t have parchment paper, you can grease your baking sheet with cooking spray. However, parchment paper is recommended to prevent the cookies from sticking to the baking sheet.
Frequently Asked Questions:
- Can I use a different type of candy instead of candy canes or peppermint candies?
- Yes, you can use any type of candy that you like. For example, you can use M&Ms, Reese’s Pieces, or even chopped up Snickers bars.
- Can I freeze the dough?
- Yes, you can freeze the dough for up to 3 months. Simply shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container. When you’re ready to bake, remove the dough balls from the freezer and let them thaw for a few minutes before baking.
Recipe 2: Peppermint Hot Cocoa Cookies with White Chocolate Chips
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup crushed candy canes or peppermint candies
Instructions:
- Follow the instructions for Recipe 1, but substitute the dark chocolate chips with white chocolate chips.
Nutritional Information:
Serving Size: 1 cookie
Calories: 130
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 11g
Protein: 2g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment:
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Mixing spoon or electric mixer
- Wire rack
Serving Suggestions:
These cookies are perfect for sharing with friends and family during the holiday season. Serve them with a cup of hot cocoa or coffee for a cozy treat. You can also package them in a festive container and give them as gifts.
Variations:
If you prefer dark chocolate, you can substitute the white chocolate chips with dark chocolate chips. You can also add chopped nuts, such as pecans or walnuts, to the dough for some extra crunch.
Substitutions:
If you don’t have candy canes or peppermint candies, you can use peppermint extract instead. Use 1/2 tsp of peppermint extract in place of the crushed candies. You can also use regular chocolate chips instead of white chocolate chips.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips:
- Make sure your butter is softened before you begin mixing the dough.
- Don’t overmix the dough or your cookies will be tough. Mix just until the ingredients are combined.
- If you’re using an electric mixer, use the lowest speed setting to avoid overmixing the dough.
Notes:
If you don’t have parchment paper, you can grease your baking sheet with cooking spray. However, parchment paper is recommended to prevent the cookies from sticking to the baking sheet.
Frequently Asked Questions:
- Can I use a different type of candy instead of