Peppermint Cookies
So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen Huh Same
Let’s be real for a minute. We all have those days when the mere thought of spending hours in the kitchen feels like a marathon training session. However, what if I told you there’s a fun, quick, and absolutely scrumptious way to curb that sweet tooth? Enter the magical world of Peppermint Cookies! Yes, those delightful little treats that make your taste buds do a happy dance. They are almost too good to be true, and trust me, even your friend who claims to burn water will nail this recipe. Ready to dive in?
Why This Recipe is Awesome
Okay, let’s get one thing clear. This recipe isn’t just delicious; it’s idiot-proof. Seriously, if I can make these cookies without setting off the smoke alarm, you can too. These peppermint cookies are perfect for holiday gatherings, spontaneous late-night cravings, or just because you feel like spoiling yourself (no judgement here). Plus, your friends and family will think you spent hours in the kitchen, when in reality, you whipped these beauties up in under 30 minutes. And did I mention they’re loaded with chocolate and peppermint goodness? Yeah, that’s right. You’re welcome in advance.
Ingredients You’ll Need
Grab your shopping list because here’s what you need to make these minty wonders. You’ll be waltzing into the kitchen in no time.
- 2 cups all-purpose flour (let’s face it, this is a baking basic)
- 1/2 cup unsweetened cocoa powder (because chocolate makes everything better)
- 1 teaspoon baking soda (the magical puffing agent)
- 1/2 teaspoon salt (a pinch of this goes a long way)
- 1 cup unsalted butter, softened (yes, we’re talking butter, not margarine)
- 1 cup granulated sugar (the sweet stuff)
- 1/2 cup brown sugar (for that extra chewy goodness)
- 1 large egg (you can skip it if you’re vegan—just let us know how that goes)
- 1 teaspoon vanilla extract (pure magic in liquid form)
- 1 teaspoon peppermint extract (the real star of the show)
- 1 cup chocolate chips (because more chocolate is always a good idea)
- 1/2 cup crushed peppermint candies (the cherry on top, or in this case, the minty crunch)
Step-by-Step Instructions
Now, let’s get our baking groove on with these easy-peasy steps. Follow along like it’s a dance tutorial, and you’ll be fine.
- Preheat the oven to 350°F (175°C). If you’re still using a flip phone, you might need to consult a god to figure this out.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Channel your inner gymnast for this—keep it light and fluffy.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. I like to imagine this is a tender rock concert for your mixing spoon.
- Add the egg, vanilla extract, and peppermint extract. Mix well, and let those flavors mingle like old pals at a reunion.
- Gradually add the dry ingredients to the wet ingredients. Don’t rush it; we’re not on a race here.
- Fold in the chocolate chips and crushed peppermint candies. I mean, seriously, don’t go overboard here—you want to taste the peppermint, not break your jaw on an avalanche of chocolate.
- Drop tablespoon-sized balls of dough onto a baking sheet. Channel your inner artist for that perfect drop—don’t hold back!
- Bake for 10-12 minutes or until the edges are firm. Keep an eye on them, or you might end up with burnt offerings instead of cookies.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Patience is a virtue, my friend!
Common Mistakes to Avoid
Alright, my fellow bakers, let’s talk about some classic blunders. Here’s what NOT to do:
- Thinking you don’t need to preheat the oven: Rookie mistake. Your cookies will end up sad and flat like a deflated balloon.
- Using cold butter: Seriously, who wants to wrestle with cold butter? Just let it soften, okay?
- Forget the baking soda: No puff, no fun. Baking soda is what helps your cookies rise like they just got a surprise party.
- Not letting them cool: Trying to eat them right away is a fire hazard for your tongue. Give it a break, buddy.
- Overloading on chocolate chips: Trust me, there is such a thing as too much chocolate. I can’t believe I just said that, but balance is key.
Alternatives & Substitutions
So maybe you’re feeling adventurous, or you’re standing in your kitchen wondering if you can sub some ingredients. Here are a few alternatives:
- Butter: You can use coconut oil, but then they’ll taste tropical. Not that there’s anything wrong with that.
- Flour: All-purpose flour is a classic, but feel free to experiment with a gluten-free blend if you want to keep it healthier.
- Sugars: If you’re feeling fancy, try coconut sugar. Your cookies will just be that much cooler.
- Chocolate Chips: White chocolate or dark chocolate works if you’re not into semi-sweet. Go wild!
- Eggs: A flax egg or applesauce can work if you need to keep it vegan. Just don’t ask me how that goes.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter is where the magic happens.
Do I have to crush the peppermint candies?
Unless you really want to feel like a lumberjack, I recommend crushing them. It’s more fun, and you get that awesome crunch.
How do I store the cookies?
Airtight container, please. You’ve put in all this work to make them, don’t let them go stale like last winter’s gossip.
Can I freeze the dough?
You absolutely can. Just wrap it well and save your cookie cravings for later. Future you will thank you.
Are peppermint cookies only for the holidays?
Absolutely not! These are a year-round delight. Who says you can’t have a little holiday cheer in June?
How do I make them less sweet?
Use less sugar and make that cocoa count more. You might end up with more of a brownie vibe, which is also a win in my book.
Final Thoughts
So there you have it, my cookie-loving friend! You are now armed with an awesome peppermint cookie recipe that even your cat might appreciate (don’t give them cookies though—they don’t do well with sugar). Go out there and impress someone—or even just suburban yourself—with your new culinary skills. Get baking, eat a few, and make sure to share (or not, I won’t tell). Now go on and conquer that kitchen. You’ve earned it!
Print
Peppermint Cookies
- Total Time: 27 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Delicious and easy peppermint cookies loaded with chocolate and mint flavors, perfect for satisfying your sweet tooth in under 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the egg, vanilla extract, and peppermint extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the chocolate chips and crushed peppermint candies.
- Drop tablespoon-sized balls of dough onto a baking sheet.
- Bake for 10-12 minutes or until the edges are firm.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Be sure to use softened butter for the best texture. Optionally, experiment with alternative ingredients such as coconut oil for butter or a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
