There’s something magical about a bite-sized chocolate cookie kissed with cool peppermint. These little cookies are rich, soft, and just festive enough to make any day feel special. They’re quick to mix, quick to bake, and perfect when you want a sweet treat without the fuss.
Ingredients
- 4 tbsp unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/3 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/8 tsp baking soda
- Pinch of salt
- 1/4 cup mini chocolate chips
- 1–2 tbsp crushed peppermint candies (plus extra for topping)
Optional swap: Use dark cocoa powder for a deeper chocolate flavor, or swap the peppermint extract for almond if you prefer a softer mint profile.
Steps
- Cream the butter and sugars in a small bowl until smooth and fluffy. A fork works just fine here.
- Mix in the egg yolk, vanilla, and peppermint extract until the mixture looks silky.
- Stir in the flour, cocoa powder, baking soda, and salt. Don’t worry if the dough feels thick — mini cookies bake beautifully this way.
- Fold in the mini chocolate chips and crushed peppermint. Just a few gentle turns.
- Scoop small teaspoons of dough onto a lined baking sheet, leaving a little space. Press lightly to flatten.
- Bake at 350°F for 7–9 minutes, just until the edges look set.
- While warm, sprinkle with a pinch of crushed peppermint for a pretty finish.
Chef’s Tips
- Chill the dough for 10 minutes if it feels too soft; it helps the cookies keep their miniature shape.
- Remove them from the oven while the centers look slightly soft they firm up as they cool.
- Store these minis in an airtight container to keep the peppermint crisp and the cookies tender.
Variations
- Mocha Minis: Add 1/4 tsp instant espresso to the dry ingredients.
- White Chocolate Twist: Swap the mini chocolate chips for white chocolate chips.
- Extra Minty: Dip half of each cooled cookie in melted chocolate and sprinkle with more crushed peppermint.