Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon peppermint extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and peppermint extracts.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture until fully combined.
- Step 5: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until set.
- Step 6: Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious Hot Cocoa Peppermint Cookies!
Notes
- To keep your Hot Cocoa Peppermint Cookies fresh, store them in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment.
- If you want to enjoy your cookies warm again, simply pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for a few minutes.
- For an extra festive touch, serve your cookies with a dollop of whipped cream and a sprinkle of crushed candy canes on top, pairing perfectly with a hot cup of cocoa.
- When creaming the butter and sugars, make sure your butter is truly softened (not melted) to achieve that light and fluffy texture that makes these cookies irresistible!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 10g