These Chocolate Peppermint Biscuits are an enjoyable fusion of indulgent cocoa and crispy mint confection, forming a sugary and lavish delight that perfectly complements the festive period.
If you relish the combination of mint and cocoa, you might want to try our Mint Chocolate Chip Biscuits and this Peppermint Bark (VIDEO).
Recipe Details
Chewy, rich Chocolate Peppermint Biscuits are a beloved festive choice. These sugary and lavish confections envelop your home with an incredible fragrance as they bake, setting the stage for the jolly season.
- FLAVOR: These biscuits feature chocolatey, sweet, buttery, and minty taste that form a delightful fusion.
- CONSISTENCY: The biscuits are chewy and light, with the added crunch from the crushed mint confections providing a wonderful consistency.
- PREPARATION TIME: The preparation time is 40 minutes.
- EASE: While the recipe entails several ingredients, the procedures are simple, making it effortless to craft these scrumptious delights.
What You’ll Need
Ingredient Notes
- Cocoa powder- Dark cocoa powder is utilized to introduce a hint of bitterness and intensify the rich cocoa flavor.
- Egg + egg yolk- These act as binders and contribute moisture, with the additional yolk promoting the chewiness of the biscuits.
- Baking soda + Baking powder- Both are employed to balance the acidity and provide leavening for light, soft biscuits.
- Andes confections- The minty crunch confections enhance the delightful mint flavor and texture of the biscuits.
- Semi-sweet cocoa chips- These chips offer a less sugary option to milk cocoa, maintaining a balanced sweetness with the mint confections and cocoa.
- Extract- The vanilla enriches the cocoa flavor, while the mint imbues the biscuits with their minty taste.
- Confections- Using small confections makes them easier to crush than larger ones.
Add-ins and Substitutions
- Swap different cocoa chips- Experiment with white cocoa chips, milk cocoa chips, or dark cocoa chips for a flavor variation.
- Utilize a different extract- Mint extract or spearmint extract can be used if mint extract is unavailable.
- Incorporate mint bark- Add bits of Mint Bark for an additional cocoa mint flavor.
- Use unsweetened cocoa powder- Opt for unsweetened cocoa powder for a richer cocoa flavor with less sweet taste.
How to Make Chocolate Peppermint Biscuits
- Mix the butter and sugar. Combine the melted butter, granulated sugar, and brown sugar in a bowl.
- Incorporate the eggs and extracts. Then blend in the egg, egg yolk, vanilla extract, and mint extract.
- Sift in the dry ingredients. Use a fine-mesh sieve to sift in the flour, dutched cocoa, salt, baking soda, and baking powder. Then mix.
- Add the cocoa and mint. Add the semisweet cocoa chips and chopped Andes minty crunch confections, blending until thoroughly combined.
Expert Suggestion: Use a spatula to fold the ingredients together once the dry ingredients are added and the dough becomes thick.
- Scoop the dough. Utilize a medium-sized biscuit scoop to form mounds of the dough and shape them into balls.
- Immerse them into the crushed mint confections. Dip only the top of each dough ball into a bowl of crushed mint confections.
- Bake. Place the dough balls on a parchment-lined baking sheet with the candy-coated side facing up, then bake at 350 degrees Fahrenheit for about 9-10 minutes.
- Top with more confections. Right after removing the biscuits from the oven, sprinkle additional crushed mint confections on top.
Recipe Tips
- Filter the dry ingredients- This is a pivotal step because it removes any clots that can cause dry patches in these damp and chewy cookies.
- Crush the candy canes small, but not to powder- You want them to be large enough to have a little crunch, but not to overpower the cookie or be powdery and dissolve completely.
- Exclusively apply candy canes to the tops of the dough balls- Refrain from rolling the entire dough balls in candy canes, otherwise, they will turn into a mess when baked.
- Do not delay adding the candy canes after baking- You’ll need to add the crushed candy canes while the cookies are still hot and soft so that they will adhere.
Frequently Asked Questions
Blending the butter and sugar together creates air pockets that make cookies fluffier. Introducing an additional egg yolk also adds fat that results in lighter, chewier cookies.
Overbaking can cause cookies to become hard. Your cookies should appear soft when removed from the oven as they will firm up slightly as they cool. Avoid overbaking them. Additionally, using too much flour can lead to drier, harder cookies. Be sure to spoon the flour into the measuring cup rather than scoop it, as scooping packs in too much.
Ways to Serve
These Chocolate Peppermint Cookies are rich and decadent with tons of sweet chocolate flavor. They pair well with other cookies, cakes, chocolate treats, or your favorite drink.
- Cookies: Include these cookies on a cookie platter with some Simple Cream Cheese Cookies, Lofthouse Frosted Sugar Cookies (VIDEO), Linzer Cookies with Raspberry Jam, or Chewy Nutella Cookies.
- Cakes: Match these Chocolate Peppermint Cookies with a slice of Sopapilla Cheesecake, Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Gingerbread Cake.
- Chocolate treats: Serve them with some Chocolate Covered Dates, Chocolate Bark, Chocolate Creme Brulee, or Chocolate Caramel Pretzels Bars.
- Beverages: Enjoy these cookies with your preferred coffee or tea, such as this Pumpkin Spice Latte, Iced Caramel Macchiato, Caramel Frappuccino (Starbucks Copycat), or Iced Matcha Latte.
Prepare This Recipe in Advance
Prepare ahead: You can make the cookie dough and cover it, then store it in the fridge until you’re ready to bake these cookies.
Storage: Keep these Chocolate Peppermint Cookies in an airtight container at room temperature for up to 4 days.
Freezing: These cookies can be frozen in a freezer ziplock bag for up to 3 months.
More Delicious Cookies!
Soft Snickerdoodle Cookies
Monster Cookies
White Chocolate Macadamia Nut Cookies
Lofthouse Frosted Sugar Cookies (VIDEO)
Complete Recipe Instructions
Portions:
35
Calories:
121
kcal
Mélangez le beurre fondu, le sucre granulé et le sucre brun dans un bol.
Utilisez un fouet pour mélanger le tout. Ensuite, ajoutez l’œuf, le jaune d’œuf, l’extrait de vanille et l’extrait de menthe poivrée.
Utilisez un tamis fin pour tamiser les ingrédients secs : farine, cacao traité, sel, bicarbonate de soude et poudre à lever. Ensuite, mélangez à l’aide d’une spatule.
Ajoutez les pépites de chocolat noir et les pépites croquantes de menthe Andes. Mélangez jusqu’à ce que tout soit bien combiné.
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Mélanger la farine, le bicarbonate de soude, la poudre à lever, le sel, le cacao en poudre, les pépites de chocolat et les bonbons Andes.
Utilisez une cuillère à cookies de taille moyenne pour façonner la pâte en boules.
Trempez seulement le dessus de la boule de pâte dans des bonbons écrasés. Évitez de rouler toute la boule de pâte dans des bonbons pour éviter les dégâts.
Placez les boules de pâte sur une plaque à pâtisserie tapissée de papier sulfurisé, le côté bonbonné vers le haut.
Faites cuire à 350 degrés Fahrenheit pendant environ 9 à 10 minutes. Ensuite, saupoudrez de bonbons écrasés supplémentaires sur les cookies dès leur sortie du four.
Calories:
121
kcal
|
Glucides:
16
g
|
Protéines:
1
g
|
Graisse:
6
g
|
Graisses saturées:
4
g
|
Graisses polyinsaturées:
0.3
g
|
Graisses monoinsaturées:
2
g
|
Graisses trans:
0.2
g
|
Cholestérol:
15
mg
|
Sodium:
36
mg
|
Potassium:
60
mg
|
Fibre:
1g | Sucre: 9g | Vitamine A: 131IU | Calcium: 12mg | Fer: 1mg
