Christmas baking is a cherished tradition in many households, often kicking off in early December. Kitchens transform into festive workshops filled with floury surfaces, chocolate aromas, and the joyful chaos of holiday preparations. While families often have their go-to cookie recipes, there’s always room to explore new and exciting additions to the baking repertoire. Inspired by the delightful pages of The Pioneer Woman magazine, these Chocolate Peppermint Cookies are a must-try this Christmas season.
Ree Drummond, the heart and soul behind The Pioneer Woman, has captured the hearts of home cooks everywhere with her approachable recipes and warm, inviting style. Her magazine is a treasure trove of seasonal inspiration, and it was within its pages that this standout cookie recipe was discovered. The allure of chocolate and peppermint, combined in a visually stunning thumbprint cookie, was simply irresistible.
The Pioneer Woman magazine, published quarterly, is a delightful mix of lifestyle content. From fashion and home decor to travel and, most importantly, food, each issue is packed with engaging articles and beautiful photography. For those who love to cook and bake, the magazine is an invaluable source of inspiration, bringing Ree’s signature style right to your kitchen.
These Chocolate Peppermint Cookies are not just delicious; they are also incredibly beautiful. The rich chocolate cookie base, topped with a swirl of melted chocolate and crushed peppermint candies, makes them a standout on any holiday cookie platter. They are the kind of cookies that evoke the spirit of Christmas and are guaranteed to bring smiles to faces of all ages. Santa himself would be thrilled to find these left out on Christmas Eve!
The Pioneer Woman Chocolate Peppermint Cookies Recipe
Course: Dessert, Snack
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 40 minutes
Servings: 24 Cookies
Author: The Pioneer Woman Magazine Holiday 2018
Ingredients
- 1 cup plus 2 Tbsp All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 sticks Salted Butter, softened (10 Tbsp)
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 1/2 tsp Vanilla Extract
- 3/4 cup Semisweet Chocolate Chips
- 4 oz Milk Chocolate, chopped
- Crushed Peppermint Candies, for topping
Instructions
- Combine Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture in two batches, mixing until just combined after each addition. Be careful not to overmix.
- Add Chocolate Chips: Stir in the semisweet chocolate chips until evenly distributed throughout the dough.
- Shape and Chill Dough: Line two baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll them into smooth balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Refrigerate for at least 1 hour, or preferably overnight, to allow the dough to firm up. This chilling step is crucial for preventing the cookies from spreading too much during baking.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 9 to 11 minutes, or until they are just set. Avoid overbaking to keep them soft and chewy.
- Create Thumbprint Indentations: Let the cookies cool slightly on the baking sheets before transferring them to a wire rack. While still slightly warm, gently press the handle of a wooden spoon into the center of each cookie to create a small indentation, forming the thumbprint shape. Allow the cookies to cool completely on the rack.
- Melt Chocolate: While the cookies are cooling, melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and completely melted.
- Decorate with Chocolate and Peppermint: Spoon about 1/2 teaspoon of melted milk chocolate into the center of each cookie, filling the thumbprint indentation. Immediately sprinkle crushed peppermint candies over the melted chocolate before it sets.
- Let Set: Allow the chocolate and peppermint topping to set completely before serving or storing the cookies.
These Pioneer Woman Chocolate Peppermint Cookies are sure to become a new holiday favorite. Enjoy the festive baking and the delicious results!
