Freshly baked cookies are one of life's greatest pleasures, and this recipe for Gooey Chocolate Peppermint Cookies is a perfect holiday treat that's incredibly easy to make for family and friends. These cookies have a wonderfully rich chocolate flavor and a delightfully soft, chewy center, studded with festive peppermint M&M's. Their unique, flat texture makes them incredibly decadent and satisfying. This guide will walk you through how to bake them to perfection.
Yields: Approximately 2-3 dozen cookies Prep Time: 20 minutes Cook Time: 11-13 minutes
Ingredients:
- 1¼ cups (2 ½ sticks) unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 4 Dove milk chocolate squares (or 1 oz. of your favorite chocolate)
- 2 teaspoons vanilla extract
- A pinch of ground cinnamon
- 2 large eggs
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 (12.6 oz) bag of Peppermint M&M's
Equipment:
- Electric stand mixer with paddle attachment (or hand mixer)
- Microwave-safe bowl
- Separate mixing bowls
- Cookie sheets
- Parchment paper or silicone baking mats
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 350°F. Line your cookie sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In the bowl of an electric mixer using the paddle attachment, cream together the softened butter and granulated sugar at a low speed until they are thoroughly combined and fluffy.
- Melt the Chocolate: In a separate, microwave-safe bowl, combine the Dove chocolate squares, vanilla extract, and pinch of cinnamon. Heat in the microwave for 30 seconds, then stir. If not fully melted, heat in 10-second intervals, stirring in between, until smooth. Be careful not to scorch the chocolate.
- Combine Wet Ingredients: Pour the melted chocolate mixture into the creamed butter and sugar. Mix on a low speed until just blended. Add the eggs, one at a time, mixing slowly on low speed after each addition until all the ingredients are well incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder.
- Form the Dough: With the mixer on its lowest setting, gradually add the flour and cocoa mixture to the wet ingredients. It's helpful to cover the top of the mixer with a kitchen towel to prevent a floury mess. Mix on low until just combined, then increase to a medium speed until a dough is thoroughly formed.
- Add the Candy: Stop the mixer and add the Peppermint M&M's. Use a spatula or your hands to gently fold them into the dough until they are evenly distributed.
- Shape and Bake: Using your hands or a cookie scoop, form the dough into small balls (about the size of a golf ball). Place them on the prepared cookie sheets about 2 inches apart to allow for spreading.
- Bake: Bake at 350°F for 11 to 13 minutes.
- Cool: Remove the cookies from the oven and allow them to cool completely on the cookie sheets before attempting to move them. They will be very soft when they first come out and will firm up as they cool.
Baker's Notes & Tips for Success:
- Why These Cookies are Flat & Soft: As the original recipe creator noted, these cookies come out flat with a very soft, chewy center. This is because the recipe does not use any chemical leaveners like baking soda or baking powder. This results in a dense, fudgy, brownie-like texture.
- For a Puffer Cookie: If you prefer a more traditional, "stiffer" cookie that rises more, you can add 1 teaspoon of baking powder to the flour and cocoa mixture in Step 5.
- For a Richer Taste: To achieve a deeper and more intense chocolate flavor, use a darker chocolate (like Dove dark chocolate squares or a high-quality bittersweet chocolate) in Step 3.
- Making by Hand: This recipe can be made entirely by hand. It will require more effort, but ensure the butter is very soft and that you cream it thoroughly with the sugar at the beginning.
