Air Fryer Dark Chocolate Peppermint Cookies — Everyone loves chocolate and peppermint, but what about dark chocolate peppermint cookies? It’s the perfect combination of two delicious flavors. The dark cocoa powder makes these cookies rich in flavor, while the crushed candy canes add that minty kick you’re looking for. They are soft and chewy with just enough crunch to keep you coming back for more! Read on if you’re ready to learn how to make your batch!
In December, I craved chocolate and peppermint—one of my favorite flavors, mint. So today, we’re going straight to the recipe that will have you drooling, it not only has peppermint, but it’s a great chocolate cookie! All made in the Air Fryer!
I love baking during the Christmas season because I’m good at it. My family has always made their mark in this area, with my mom being only one of many bakers that sprang from our roots – including Grandma Jennie! Growing up around these talented women taught me everything about making delicious treats or giving gifts to enjoy yourself.
Today, I made this perfect batch of Air Fryer Dark Chocolate Peppermint Cookies in the Air Fryer for an excellent and delicious batch of homemade cookies!
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Ingredients Needed For Air Fryer Dark Chocolate Peppermint Cookies
- Butter
- Confectioners Sugar
- Egg Yolks
- All-Purpose Flour
- Cocoa Powder
- Salt
- White Melting Chocolate
- Peppermint Extract
- Crushed Candy Canes or Peppermint Candy
How To Make Air Fryer Dark Chocolate Peppermint Cookies
Add the egg yolks to a large bowl, and beat butter and sugar together.
Combine flour and cocoa powder in a separate bowl. Add salt. Add the flour mixture slowly to the first bowl using a mixer.
Once the dough is thoroughly mixed and there are no lumps, knead the dough into a ball. Cover with plastic wrap and place in the fridge for at least 45 minutes and overnight.
When ready to make cookies remove the dough from the fridge. Preheat the air fryer to 300 degrees F, air fryer setting. Roll out the dough on a very lightly floured surface. Using a round, circular cookie cutter, cut out cookies.
Line basket with parchment paper and place cookies in the basket, leaving a half-inch of space between each cookie—air fry cookies for about 7 minutes. Remove cookies from the air fryer and allow them to cool on the cookie rack.
Once cookies are completely cool, melt white chocolate according to the directions on the package, stir well, add peppermint extract, & stir again. Dip each cookie halfway into the white chocolate and then into the peppermint candy pieces and set on parchment paper to dry.
Ingredient Notes:
- Cocoa Powder: If you’re looking to create the best chocolate chip cookies, try using a high-quality unsweetened cocoa powder. I like Ghirardelli because their flavor has always been consistent and intense with no bitter aftertaste!
- Sugars: Today, I used confectioner sugar for a great light flavor.
- Egg Yolks: The egg yolk makes for the perfect cookie.
- Delicious add-ins: If you love adding chocolate to your cookies, this recipe is for you. You can use semi-sweet or milk chocolate chips in the batter and top them off with crushed candies, either candy canes or peppermint candies.
Can I make these chocolate peppermint cookies gluten-free?
Yes, it is a straightforward recipe to convert to a gluten-free recipe. You need to substitute the flour for gluten-free all-purpose flour and check the other ingredients to ensure they are gluten-free.
Can I make them without an electric mixer?
Yes, this is a light dough to mix; remember to incorporate all ingredients well, all combined in the dough.
How to store chocolate peppermint cookies
Cookies can be stored at room temperature for about five days or frozen for three months. These cookies are not only delicious alone, but they’re also the perfect accompaniment to hot chocolate or coffee this holiday season! You can also get a little festive and add a small dash of green food coloring dye to the white chocolate after melting it – for red & green-themed cookies!
How to freeze
These chocolate peppermint cookies are a classic for the holidays. You can either freeze the dough or the cooked cookies.
To Freeze The Dough: To freeze the dough, prepare the dough as called for in the recipe, and then place the rolled-out cookies onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer, and freeze until frozen solid. Transfer the frozen cookies into an airtight container or baggie in your freezer!
They will last between 2 to 3 months. When you are ready to bake the cookies, follow the recipe below, adding a few minutes to the cooking time.
Freezing The Baked Cookies: Freeze your baked cookies for later. Let them cool to room temperature, then transfer to a freezer-safe bag. They will last for about two months. When ready to serve them, defrost them at room temperature or in the refrigerator overnight, and then add your icing and crushed candies.
More Air Fryer Cookie Recipes:
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Air Fryer Dark Chocolate Peppermint Cookies
Description
Ingredients
- 2 sticks unsalted butter
- 1 cup Confectioners Sugar
- 2 large egg yolks
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup white melting chocolate
- 1 tablespoon peppermint extract
- 1/2 cup Crushed Candy Canes or Peppermint Candy
Instructions
- In a large bowl, beat butter and sugar together, add the egg yolks.
- Combine flour and cocoa powder in a separate bowl. Add salt. Add the flour mixture slowly to the first bowl, using a mixer.
- Once the dough is thoroughly mixed and there are no lumps, knead the dough into a ball. Cover with plastic wrap and place in the fridge for at least 45 minutes and up to overnight.
- When ready to make cookies remove dough from the fridge. Preheat the air fryer to 300 degrees F, air fryer setting. Roll out the dough on a very lightly floured surface. Using a round, circular cookie cutter, cut out cookies.
- Line basket with parchment paper and place cookies in the basket, leaving a half-inch of space between each cookie—air fry cookies for about 7 minutes. Remove cookies from the air fryer and allow them to cool on the cookie rack.
- Once cookies are completely cool, melt white chocolate according to directions on the package, stir well, add peppermint extract, & stir again. Dip each cookie halfway into the white chocolate and then into the peppermint candy pieces and set on parchment paper to dry.
- Plate, serve, and enjoy!
Equipment
- Parchment Paper
Nutrition
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