Home Lifestyle Chocolate Peppermint Snowball Cookies Are What Santa Wants This Year

Chocolate Peppermint Snowball Cookies Are What Santa Wants This Year

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We have a great debate about Christmas cookies in our house. My kids and I believe we all benefit from drinking candy cane crunches at this time of year, but Adam is adamantly against the event. Tips of his cookie mint. In my quest to convert him, I created these chewy chocolate his peppermint his cookies. It’s like a soft, chewy snowball encased in a melted chocolate center. The peppermint flavor is double his, the dough is loaded with extract, and the crushed candy his cane is sprinkled on top.

After one bite (or five), even Adam was convinced. This is the best chocolate peppermint cookie that any of us (not even Team Peppermint) have ever tried. gather throughout the season.

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These chocolate peppermint cookies feature:

  • Melted chocolate center. Bite into these cookies and the rich chocolate flavor oozes out (think cookie-shaped chocolate lava cake).
  • A new twist on Snowball cookies. I wanted a twist on the classic chocolate snowball cookies, so I rolled these in powdered sugar to give them a very festive, Christmasy look.
  • Topped with crushed peppermint. These are topped with crushed peppermint for holiday flavor, crunch, and festive color.

How to make chewy chocolate peppermint cookies

First, mix the wet ingredients

This one-bowl recipe starts as expected. In a stand mixer, beat unsalted butter and sugar until creamy, then add peppermint extract, vanilla extract, and a large egg.

add dry ingredients

Many recipes tell you to add the dry ingredients separately, but I like to wash as few dishes as possible. .

chill for 1 hour

More on that later, but this is an important step to keep the cookie shape. When Make sure it is soft and crunchy.

Scoop into a bowl and sprinkle with powdered sugar

This gives us the snowball effect we’re after.

Stick a chocolate disc in the center of each cookie.

Place it on a parchment-lined cookie sheet and add a chocolate disc in the center of each cookie dough ball. bittersweet chocolate Semi-sweet or dark also works well here. This is the step that provides a sticky molten lava cake-like center after baking.

Bake and leave a little undercooked.

Remember, we want a soft, gooey (not crispy) consistency in these cookies.

Sprinkle with crushed peppermint.

If you do it while the chocolate is still melted, it acts like the glue that holds the peppermint in place.

Tips for successful baking

  1. Because candy canes melt in the oven, Sprinkle crushed candy or peppermint right out of the oven. Make sure the crushed candies stick together while the chocolate melts!
  2. The secret of moist and chewy cookies is rest the dough for at least 1 hour Refrigerate before baking. This step allows some of the moisture to evaporate, increasing the sugar content and keeping the cookies crunchy.
  3. Also, to keep these cookies crunchy (not crispy), Leave them a little overdone. I need where the center of the lava is not in the middle.

Storage and freezing methods

It’s rare to make a batch of cookies without doubling a batch of frozen leftovers. I like to always have freshly baked cookies ready. These chocolate peppermint cookies can be stored at room temperature in an airtight container for up to 3 days. However, if you decide to freeze them, then he has two options.

  1. Freeze the dough and bake it when it’s time to eat. This is my preferred method for freezing cookies because it gives you all the payoff of truly freshly baked cookies. Instead of dusting them with powdered sugar, place them on a baking sheet and chill in the freezer for about 30 minutes. This makes them very solid so they don’t stick together. Transfer cookie dough balls to gallon-sized ziplocks and freeze for up to 1 month. When ready to bake, thaw at room temperature for about 10 minutes, then proceed to steps 5-8.
  2. Freeze the baked cookies. If you have leftover baked cookies, you can freeze them as is. Simply seal in a gallon-sized ziplock and freeze for up to a month. When you’re ready to eat, reheat him at 50% power in the microwave or place on a baking sheet in a 350 oven for about 5 minutes.

More chocolate Christmas cookie recipes you’ll love:

chai chocolate dipped shortbread cookies

chocolate hazelnut cookie

Holiday Cookies and Candy Board

Scroll through the recipes and be sure to leave a rating and review and tag us when you make these chocolate peppermint cookies. on Instagram so that I can see yours

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