Easy Peppermint Hot Cocoa Cookies Recipe
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What’s Up, Hungry People?
It’s hard to celebrate Christmas and not find at least one candy cane in your house. They’re practically the season’s currency! This year, we’re taking those festive candy canes and turning them into something even more delightful. These peppermint hot cocoa cookies use hot cocoa powder for a rich, chocolaty taste and crushed candy canes for a burst of pepperminty goodness. It’s like the holiday season all wrapped up into one cookie. Perfect for sharing with friends, or devouring all by yourself with a mug of hot cocoa.
Here’s What You Need:
- Flour: Provides the structure for the cookies.
- Hot Cocoa Mix: Adds rich, chocolaty flavor.
- Butter: Gives the cookies a creamy texture.
- Sugar: Sweetens the cookies and helps them spread.
- Brown Sugar: Adds moisture and a slight caramel flavor.
- Eggs: Binds the ingredients together.
- Baking Soda: Helps the cookies rise.
- Salt: Enhances the flavors.
- Vanilla: Adds a warm, sweet flavor.
- White Chocolate Melts: For dipping the cookies.
- Peppermint Candy Canes: Crushed for a burst of peppermint flavor – you can also sub in peppermint rounds if you don’t want to use candy canes!
Let’s Cook
First things first, preheat your oven to 350°F. Trust me, you don’t want to forget this step and have to wait while your cookie dough stares at you.
Mixing the Magic
In the bowl of a stand mixer, beat together the sugar, brown sugar, butter, eggs, baking soda, salt, and vanilla. Mix until it’s all nice and smooth. Then, stir in the hot cocoa mix and flour until a soft dough forms.
Scooping and Baking
Use an ice cream scoop to measure out portions of cookie dough. This ensures each cookie is perfectly sized for your cookie cravings. Arrange them on a baking sheet lined with parchment paper or a silicone mat, giving each cookie enough room to spread, about 3 inches apart. Pop them into the oven and bake for 8-10 minutes, until they’re puffed up and just beginning to crack on top.
Cooling and Dipping
Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. While they cool, melt the white chocolate in a wide-mouthed bowl or jar. Crush the candy canes in a plastic bag — it’s a great way to release some holiday stress!
Dip each cookie into the melted white chocolate so that it covers half of the cookie in an even, smooth layer. Place the cookies on a parchment-lined surface. While the chocolate is still wet, sprinkle the crushed candy canes onto each cookie as desired. Let the white chocolate set. You can speed this up by popping the cookies into the fridge for a few minutes.
Troubleshooting Tips for Perfect Peppermint Hot Cocoa Cookies
- Melting White Chocolate: If your white chocolate seizes up, add a teaspoon of coconut oil or vegetable shortening to help smooth it out.
- Even Cookie Size: Using an ice cream scoop ensures uniform cookies. If you don’t have one, a tablespoon works too; just keep the sizes consistent.
- Preventing Over-Baking: Take the cookies out when they’re just starting to crack on top. They will continue to cook slightly on the hot baking sheet.
- Crushed Candy Canes: Place the candy canes in a zip-top bag and crush them with a rolling pin. This keeps the mess contained and makes cleanup a breeze.
- Storage: Store cookies in an airtight container to keep them fresh. If the white chocolate starts to soften, pop them in the fridge for a bit.
These peppermint hot cocoa cookies are the perfect festive treat to share with friends and family or to enjoy all by yourself. The combination of rich chocolate and refreshing peppermint makes each bite a holiday experience. They’re easy to make and even easier to eat, making them a must-have for your holiday baking list. Whether you’re baking for a party or a cozy night in, these cookies are sure to bring some cheer. So grab those candy canes and get baking, Hungry People!
Peppermint Hot Cocoa Cookies
Ingredients
- 2 cups flour
- 1 cup hot cocoa mix
- 1 cup butter room temperature
- 1 ½ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup white chocolate melts
- 4 peppermint candy canes crushed
Instructions
- Preheat the oven to 350°F. In the bowl of a stand mixer, beat together the sugar, brown sugar, butter, eggs, baking soda, salt, and vanilla until smooth. Stir in the hot cocoa mix and flour until a soft dough forms.
- Use an ice cream scoop to measure out portions of cookie dough. Arrange on a baking sheet lined with parchment paper or a silicone mat, about 3 inches apart. Bake for 8-10 minutes, until the cookies are puffed up and just beginning to crack on top.
- Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- While the cookies cool, melt the white chocolate in a wide-mouthed bowl or jar. Crush the candy canes in a plastic bag.
- Dip each cookie into the melted white chocolate so that it covers half of the cookie in an even, smooth layer. Place the cookies on a parchment-lined surface. While the cookies are still wet, sprinkle the crushed candy canes onto each cookie as desired. Let the white chocolate set (you can speed this up by popping them into the fridge for a few minutes). Enjoy!
