The aroma of freshly baked cookies, especially during the first week of December, is a quintessential part of the holiday season. Just like clockwork, my family transforms our kitchen into a festive baking hub around this time each year. While we cherish our traditional holiday cookie recipes, including our go-to Christmas Shortbread Cookies, there’s always room for exciting new additions. Recently, while flipping through the latest issue of The Pioneer Woman Magazine, a recipe for Chocolate Peppermint Cookies practically jumped off the page, beckoning to be made.
Honestly, if magazine pictures could talk, these cookies would have been shouting, “Bake me now!”
My admiration for Ree Drummond, famously known as The Pioneer Woman, is no secret. I’ve been a devoted follower of her journey for years, from her inspiring blog that sparked my own online venture, to her delightful cookbooks, engaging Food Network show, and now, her wonderful magazine, The Pioneer Woman.
The magazine is a delightful quarterly treat, arriving each season – Spring, Summer, Fall, and Winter. It’s packed with diverse content spanning fashion, beauty, home decor, travel, and of course, my personal favorite, cooking!
And it was within the cooking section that I discovered these gems: The Pioneer Woman Chocolate Peppermint Cookies. Not only are they incredibly delicious, but they also embody the festive spirit of Christmas cookies in their appearance.
Santa will undoubtedly be thrilled to find these delightful treats waiting for him on Christmas Eve.
The Pioneer Woman Chocolate Peppermint Cookies Recipe
This recipe, inspired by The Pioneer Woman Magazine Holiday 2018 issue, is perfect for anyone looking to bake a festive and flavorful Christmas cookie. These chocolate peppermint cookies are not only delicious but also visually appealing, making them ideal for holiday gatherings or a special treat for Santa.
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
- Prepare 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.
- Combine Wet and 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.
- Chill Dough: Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of cookie 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 thin during baking.
- Preheat Oven and Bake: Preheat your oven to 350 degrees F (175 degrees C). Bake the chilled cookies for 9 to 11 minutes, or until they are just set and the edges are slightly firm. It’s important not to overbake them to maintain their soft and chewy texture.
- Create Thumbprint Indentation: Let the cookies cool slightly on the baking sheets before transferring them to a wire rack. While they are still slightly warm, use the handle of a wooden spoon or your thumb to gently press an indentation into the center of each cookie.
- Melt Milk Chocolate: While the cookies are cooling completely on the rack, melt the milk chocolate. You can do this in the microwave in 30-second intervals, stirring in between, or using a double boiler. Ensure the chocolate is smooth and melted.
- Fill and Decorate: Spoon about 1/2 teaspoon of melted milk chocolate into the indentation of each cookie. Immediately top with crushed peppermint candies before the chocolate sets.
- Let Set: Allow the chocolate and peppermint topping to set completely at room temperature before serving or storing.
Enjoy these festive and delicious Pioneer Woman Chocolate Peppermint Cookies! They are sure to be a hit at any holiday gathering and a delightful addition to your Christmas baking traditions.
