If you’re looking for a festive treat that perfectly balances rich chocolate and refreshing peppermint, then you are going to love this Chocolate Peppermint Snowflake Cookies Recipe. These cookies are more than just a holiday indulgence; they’re an experience of melt-in-your-mouth texture paired with the crisp snap of a perfectly cut snowflake shape. With each bite, you get the luxurious depth of bittersweet chocolate beautifully accented by a lively peppermint twist that dances on your palate. Whether you’re baking for a cozy winter night or impressing guests at your next gathering, this recipe will become your go-to for creating joy and warmth in cookie form.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in making these cookies unforgettable. From the satisfying crumb of all-purpose flour to the fresh burst of peppermint extract, these simple and classic components come together to create a harmonious blend of flavors and textures. Let’s dive into what you’ll need!
- 11 oz all-purpose flour: The sturdy base that ensures your cookies have the perfect structure and tender crumb.
- ¼ teaspoon salt: Enhances flavors and balances the sweetness perfectly.
- ½ teaspoon baking soda: Helps the cookies rise ever so slightly for an ideal texture.
- 6 oz bittersweet chocolate: Adds deep, rich chocolate flavor with a touch of bitterness to offset sweetness.
- 8 oz unsalted butter: Provides creaminess and a melt-in-your-mouth softness.
- 8 oz sugar: Sweetens without overpowering, creating a perfect balance with the chocolate and peppermint.
- 1 large egg: Binds everything together and contributes to the cookie’s tender texture.
- 1 teaspoon vanilla extract: Deepens the flavor profile with warm, aromatic notes.
- 1 teaspoon peppermint extract: Gives the cookies that unmistakable festive peppermint punch.
How to Make Chocolate Peppermint Snowflake Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Begin by sifting together the all-purpose flour, salt, and baking soda. This step ensures even distribution and prevents any lumps, which helps your cookies rise evenly and have a consistent texture.
Step 2: Melt the Chocolate
Using a double boiler, gently melt the bittersweet chocolate over medium heat. Stir continuously until smooth and fully melted. This luscious melted chocolate will be folded into the dough to bring a luxurious depth to every bite.
Step 3: Cream Butter and Sugar
In an electric mixer, combine the unsalted butter and sugar on high speed. Beat until the mixture is light, fluffy, and pale, which usually takes about 3–4 minutes. This creaming process incorporates air that gives your cookies their tender yet slightly crisp texture.
Step 4: Add Egg and Extracts
Next, add the egg, vanilla extract, and peppermint extract to the creamed butter and sugar. Beat until everything is well combined. The peppermint extract is what imparts that delightful holiday aroma and flavor, making these cookies uniquely festive.
Step 5: Combine Chocolate and Flour Mixture
Lower the mixer speed and carefully add in the melted chocolate until fully incorporated. Then add the sifted dry ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Mix just until the dough comes together — overmixing can toughen your cookies.
Step 6: Chill the Dough
Shape the dough into a ball and wrap it tightly with plastic wrap. Refrigerate for 30 minutes to firm up the dough, making it easier to handle and enhancing the flavors as they meld together.
Step 7: Roll and Chill Again
Place the chilled dough between two pieces of parchment paper and roll it out to about ¼ inch thickness. Refrigerate the rolled dough for at least one hour to ensure the cookies hold their snowflake shape when baked.
Step 8: Cut and Freeze
Preheat your oven to 350°F. Using your favorite snowflake cookie cutters or any shape you prefer, cut the dough into shapes. If the dough becomes sticky, pop it back into the fridge for 15 minutes. Arrange the cookies on a baking sheet lined with parchment, then freeze them for 15 minutes before baking. This helps them maintain their form during baking.
Step 9: Bake to Perfection
Bake your cut and chilled cookies for 8 to 10 minutes. Keep an eye on them — you want the edges to hold firm without losing their soft center. Once baked, cool the cookies completely on a wire rack before serving or decorating.
How to Serve Chocolate Peppermint Snowflake Cookies Recipe
Garnishes
These cookies are stunning on their own, but adding a swirl of white royal icing or a dusting of powdered sugar instantly elevates their snowflake theme. Crushed peppermint candies or white chocolate drizzle are also fantastic for adding festive textures and pops of color.
Side Dishes
Serve your cookies alongside a warm cup of hot cocoa or a mug of peppermint-infused coffee to double down on those cozy winter vibes. They also pair beautifully with simple vanilla ice cream for an extra indulgent treat.
Creative Ways to Present
For a memorable presentation, stack the cookies tied with a red satin ribbon or arrange them on a decorative plate with evergreen sprigs and cinnamon sticks for a charming holiday display. You can also place cookies in clear cellophane bags and tie with festive twine for delightful gifts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They’ll stay fresh and chewy for up to 5 days—perfect for nibbling through the week.
Freezing
If you want to prepare ahead or save extras, these cookies freeze beautifully. Flash freeze the cut cookies before baking to keep their shape, then store them in airtight freezer bags for up to 3 months. You can also freeze fully baked cookies, but thaw completely before enjoying.
Reheating
To rejuvenate the cookies after freezing, warm them in a 300°F oven for about 5 minutes to restore a just-baked softness and that delightful chocolate aroma. Avoid microwaving, as it can change the texture.
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
Absolutely! Using milk chocolate will make the cookies sweeter and creamier, though they won’t have the same slightly bitter depth. If you prefer sweeter treats, milk chocolate is a tasty alternative.
What if I don’t have peppermint extract?
You can omit the peppermint extract, but the cookies will taste more like classic chocolate cookies. Another option is to add a few drops of mint extract, but use it sparingly as it’s more concentrated than peppermint extract.
Can I make these cookies gluten-free?
Yes, substitute a gluten-free all-purpose flour blend that includes xanthan gum for the regular flour. Be aware that texture may vary slightly, but they will still be delicious.
Why do I need to chill the dough twice?
Chilling the dough first firms up the wet ingredients, making the dough easier to handle. After rolling, chilling again ensures the cookies hold their intended shape during baking, which is especially important for intricate snowflake designs.
How do I prevent the cookies from spreading too much?
Make sure to properly chill your dough before baking and freeze the cut cookies briefly on the baking sheet. Also, avoid overcreaming the butter and sugar, as too much incorporated air can cause excessive spreading.
Final Thoughts
These Chocolate Peppermint Snowflake Cookies Recipe truly bring the magic of the holidays to life with every bite. They are the perfect balance of sophistication and festive fun, making them a treasured addition to any cookie platter. I can’t wait for you to try this recipe and fill your kitchen with the heartwarming scents of chocolate and peppermint—it’s sure to become a beloved tradition!
Print
Chocolate Peppermint Snowflake Cookies Recipe
- Total Time: 1 hour 55 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
Delight in these festive Chocolate Peppermint Snowflake Cookies, perfect for holiday celebrations. Rich bittersweet chocolate combined with refreshing peppermint extract creates a decadent yet refreshing flavor. The cookies are tender with a lovely chocolate base, accented by cool peppermint, and shaped beautifully into snowflakes for a seasonal touch.
Ingredients
Dry Ingredients
- 11 oz all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients and Flavorings
- 6 oz bittersweet chocolate
- 8 oz unsalted butter
- 8 oz sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
- Prepare dry ingredients and melt chocolate: Sift together the flour, salt, and baking soda, then set aside. Melt the bittersweet chocolate using a double boiler over medium heat, stirring until smooth. Remove from heat and set aside to cool slightly.
- Cream butter and sugar: Using an electric mixer, cream the unsalted butter and sugar on high speed until the mixture is light and fluffy, providing a creamy base for the dough.
- Combine wet ingredients: Add the egg to the creamed butter and sugar and beat until just combined. Stir in both vanilla and peppermint extracts to infuse flavor.
- Add chocolate and dry ingredients: Reduce mixer to low speed. Gradually add the melted chocolate, then incorporate the sifted flour mixture in two additions, scraping the bowl as needed to ensure even mixing. Beat only until the dough comes together to avoid overworking.
- Chill the dough: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to allow flavors to meld and to firm up the dough for rolling.
- Roll and chill dough: Place the dough between two sheets of parchment paper and roll out to about ¼ inch thickness. Chill this rolled dough for at least 1 hour in the refrigerator to maintain shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
- Cut and freeze shapes: Using snowflake-shaped cookie cutters, cut out the cookies. If the dough becomes sticky during cutting, refrigerate the scraps for 15 minutes before continuing. Place the cut cookies on a sheet pan that fits in your freezer, spacing them evenly. Optionally, sprinkle sugar sprinkles over the cookies now.
- Freeze before baking: Freeze the cut cookies on the sheet pan for 15 minutes to help them hold their shape during baking. If needed, transfer cookies to another sheet for even spacing before baking.
- Bake and cool: Bake cookies in the preheated oven for 8-10 minutes until edges are set. Remove from oven and allow the cookies to cool completely on a wire rack to firm up before serving.
Notes
- Chilling the dough is crucial to prevent spreading and maintain the snowflake shapes during baking.
- Using a double boiler for melting chocolate ensures it melts gently without burning.
- For added festive flair, decorate the cooled cookies with icing or additional peppermint candies.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies can also be frozen after baking for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
