Nothing is more seasonal than hot chocolate…except maybe peppermint. This recipes combines both for a delicious, brownie-like cookie that may be your new family tradition!
The name of these cookies caught my attention right away. How unique does a peppermint hot chocolate cookie sound? And what precisely would their taste and texture be like?
I would soon find out, because this recipe was one of the many submissions to the 2024 Fig magazine cookie contest, run in collaboration with Garden Spot Village. I had the distinct pleasure of being the judge, and as such, was tasked with a lot of baking and tasting.
The novel recipe was submitted by Juanita Fox. She and her best friend have a 30-year tradition of baking cookies together, a tradition that began as a celebration of the end of studying for final exams (sounds like an excellent way to celebrate to me!). Juanita mentioned that the peppermint hot chocolate cookies have become a recent favorite.
Suffice it to say, these brownie-like cookies were a favorite with me and my crew of taste testers too.
The cookie itself if special, but the pièce de résistance is the topping. Upon removing from the oven, a chocolate melting wafer is placed on top of the warm cookie. As soon as it softens, it is spread like icing, and then a sprinkle of Andes peppermint crunch baking chips is added.
The peppermint flavor comes from the chips (more on the chips and substitutes to come); there is no peppermint extract in the cookies. While you could reinforce the peppermint flavor by adding some extract, all the taste testers, myself included, loved these cookies as is. The peppermint flavor translated through the topping without overwhelming.
Tips for success:
- If using unsalted butter, simply add ¼ teaspoon to this recipe.
- Can’t find the peppermint crunch baking chips? You can sub Andes mints, chopped Ghirardelli peppermint bark, or even crushed candy canes. The specified chips are similar to the regular Andes mint or the Ghirardelli peppermint bark, but with a hint of crunch. So for a spot-on replica, you could use of those, adding a pinch of crushed candy cane as well.
- For best outcome, it’s important to refrigerate the dough first.
- Though you may drop the cookies onto the baking sheet, for consistently sized, nicely rounded cookies, I like to roll into balls. and it’s easiest to roll into balls and place on the baking sheets before refrigerating. This makes it easier to scoop nice even looking balls as shown below.
- In my oven and that of a recipe tester, a range of 10-12 minutes produced a deliciously tender cookie. However, the 10 minute cookie had a fudgier center (like a slightly undercooked but delicious brownie), while the 12 minute cookie was a bit more firm. Choose bake time according to personal preference.
What our taste testers said:
- Tasters loved the texture of the fudgy centers and noted they tasted just like a peppermint hot chocolate!
- One of my dear friends, who considers herself a brownie connoisseur and has baked more brownies than anyone I know, declared these cookies a resounding hit and a new favorite (with many oohs and aahhs as she savored every bite).
- The cookies were called fun and creative, a cookie that would add originality to any cookie platter.
We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Peppermint Hot Chocolate Cookies
Ingredients
For the cookies:
- ½ cup (1 stick) salted butter, softened
- 2 cups ( 12oz) semi-sweet chocolate chips
- 1¼ cups (250g) packed light brown sugar
- 3 large eggs
- 2 teaspoons (10ml) vanilla
- 1½ cups (190g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- ¼ teaspoon salt
For the topping:
- 24 dark or semi-sweet chocolate wafers (like Wilbur)
- ¼ cup Andes peppermint crunch baking chips*
Instructions
- In a medium saucepan over low heat, melt the butter and chocolate chips together until smooth. Set aside to cool.
- In a large bowl, mix together the brown sugar, eggs, and vanilla. Pour in the cooled chocolate mixture, scraping the pan well, and beat on low speed. Mix in the flour, cocoa powder, and salt until just combined.
- Cover the bowl and refrigerate for 2 hours or until dough is firm. Do not skip this step. Drop the dough by rounded balls that are 2 tablespoons (or 30g) onto baking sheets. (Helpful hints: Alternatively, a 2 tablespoon cookie scoop will make fast work of scooping cookies that are consistently sized. I've also rolled the dough into balls. The balls or scooped batter may be covered tightly and refrigerated for a day or two.)
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- Bake 10-12 minutes or until the middle is just firm. Do not overbake.
- Remove from oven and immediately place a chocolate wafer on top of each cookie.
- Let set until melted. Swirl with a knife and then sprinkle with the peppermint crunch baking chips.
Leave a Reply