Description
Welcome to the wonderful world of holiday baking with these Chocolate Peppermint Surprise Cookies! This recipe masterfully combines the rich taste of chocolate with the refreshing zest of peppermint and the irresistible crunch of candy canes. These cookies are not only a perfect treat for festive occasions but also a delightful addition to your dessert repertoire any time of the year.
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 300 g (1 1/2 cups) granulated sugar
- 160 g (2/3 cup) vegetable oil
- 80 g (1 cup) cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 5 candy canes, crushed (about 75g)
- 120 g (1 cup) confectioners’ sugar for rolling
Step-by-Step Directions
1. Prepare the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
2. Mix the Wet Ingredients
In a large bowl, combine the granulated sugar, vegetable oil, and cocoa powder, ensuring they are well blended.
3. Incorporate Eggs and Extracts
Add the eggs one at a time to the sugar mixture, mixing thoroughly after each addition. Stir in the vanilla and peppermint extracts.
4. Combine the Mixtures
Fold the dry ingredients gently into the wet mixture until almost combined, with some streaks of flour still visible. Avoid over-mixing.
5. Addition of Candy Canes
Stir in the crushed candy canes just until they are evenly distributed throughout the dough.
6. Chill the Dough
Cover your bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight, to firm up.
7. Preheat and Prepare
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats.
8. Form and Bake Cookies
Scoop the chilled dough using a 3 tablespoon cookie scoop, roll the dough balls generously in confectioners’ sugar, and place them on the prepared baking sheets. Bake for about 11 minutes. Remember, the cookies will seem soft but will firm up as they cool.
Servings & Preparation/Cooking Time
This recipe yields about 24 cookies. Preparation time is approximately 20 minutes, with an additional chill time of 2 hours. Cooking time is roughly 11 minutes per batch.
Tips for Storage & Reheating
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
- If you prefer warm cookies, reheat them gently in the microwave for a few seconds before serving.
Conclusion
Chocolate Peppermint Surprise Cookies are the perfect blend of textures and flavors that are sure to delight anyone who tries them. With their moist interior punctuated by bits of candy cane, these cookies offer a festive burst of peppermint and deep, chocolaty richness in every bite. Whether for a holiday gathering, a special event, or a cozy night in, these cookies are bound to impress.
Print
Chocolate Peppermint Surprise Cookies
- Total Time: 46 minute
- Yield: 24 cookies 1x
Description
Welcome to the wonderful world of holiday baking with these Chocolate Peppermint Surprise Cookies! This recipe masterfully combines the rich taste of chocolate with the refreshing zest of peppermint and the irresistible crunch of candy canes. These cookies are not only a perfect treat for festive occasions but also a delightful addition to your dessert repertoire any time of the year.
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 300 g (1 1/2 cups) granulated sugar
- 160 g (2/3 cup) vegetable oil
- 80 g (1 cup) cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 5 candy canes, crushed (about 75g)
- 120 g (1 cup) confectioners’ sugar for rolling
Instructions
- Prepare the Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Mix the Wet Ingredients: In a large bowl, combine the granulated sugar, vegetable oil, and cocoa powder, ensuring they are well blended.
- Incorporate Eggs and Extracts: Add the eggs one at a time to the sugar mixture, mixing thoroughly after each addition. Stir in the vanilla and peppermint extracts.
- Combine the Mixtures: Fold the dry ingredients gently into the wet mixture until almost combined, with some streaks of flour still visible. Avoid over-mixing.
- Addition of Candy Canes: Stir in the crushed candy canes just until they are evenly distributed throughout the dough.
- Chill the Dough: Cover your bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight, to firm up.
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats.
- Form and Bake Cookies: Scoop the chilled dough using a 3 tablespoon cookie scoop, roll the dough balls generously in confectioners’ sugar, and place them on the prepared baking sheets. Bake for about 11 minutes. Remember, the cookies will seem soft but will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 11 minutes per batch