Get ready to experience a holiday sensation that will make your taste buds dance with joy! These Chocolate Peppermint Swig Cookies are not just another cookie recipe – they're a magical blend of rich chocolate and refreshing peppermint that will transform your ordinary baking routine into an extraordinary culinary adventure. Imagine biting into a soft, decadent chocolate cookie with a cool peppermint twist that melts in your mouth, leaving you craving more with each delightful crunch!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup chocolate chips
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract and peppermint extract, blending until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and immediately sprinkle crushed peppermint candies on top of each warm cookie.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- • Use room temperature butter and eggs for the smoothest, most consistent cookie dough • Don't overmix the dough – this can make your cookies tough instead of wonderfully tender • Crush peppermint candies just before sprinkling for maximum freshness and crunch • Use a cookie scoop for uniform cookie sizes to ensure even baking • Let cookies cool slightly on the baking sheet before transferring to prevent breaking • For extra indulgence, consider drizzling melted white chocolate over the cooled cookies • Store in an airtight container with a piece of bread to keep cookies soft and fresh • These cookies freeze beautifully – make a double batch and save some for later!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
