Freezer-Friendly Chocolate Peppermint Cookie Dough
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies or candy canes
Instructions
- In a medium-sized mixing bowl, sift together the all-purpose flour and cocoa powder to remove any lumps. Add the baking soda and salt, then whisk until the mixture is uniform in color. Setting these aside now ensures an even distribution of leavening agents later.
- In a large bowl using a hand mixer or a stand mixer, beat the softened butter with the granulated sugar and brown sugar. Mix on medium-high speed for about 2 to 3 minutes until the mixture looks light, fluffy, and pale. This step is crucial for achieving the right cookie texture.
- Add the egg and the peppermint extract to the butter mixture. Beat again on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl with a spatula so everything is mixed evenly.
- Turn the mixer to low speed and gradually add the flour and cocoa mixture. Mix just until the white streaks of flour disappear. Over-mixing at this stage can lead to tough cookies, so keep it brief.
- Using a sturdy spatula, gently fold in the semi-sweet chocolate chips and the crushed peppermint candies. Distribute them evenly throughout the dough so every cookie gets a bit of crunch and extra chocolate.
- Line a baking sheet with parchment paper. Use a cookie scoop or a tablespoon to portion the dough into balls about 1.5 inches in diameter. Place them close together on the tray (they won’t be baking yet, so they don’t need much space).
- Place the baking sheet with the dough balls into the freezer for at least 1 to 2 hours. This “flash freeze” prevents the dough balls from sticking together once you transfer them to a storage container.
- Once frozen solid, move the dough balls into a freezer-safe zip-top bag or airtight container. To bake, preheat your oven to 350°F (175°C). Place frozen dough balls on a lined baking sheet and bake for 11-13 minutes. Allow them to cool on the pan for 5 minutes before moving to a wire rack.