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Chocolate Peppermint Cookies

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These Chocolate Peppermint Cookies are rich and fudgy with just the right amount of peppermint flavoring. The cookies are topped with crushed peppermint, semisweet chocolate chips, and white chocolate chips and then rolled in sugar for the perfect crunch. They're soft and tender with just the right amount of chewiness.

  • Author: Marisa Guerra
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 20 cookies
  • Category: Dessert

Ingredients

  • 270 grams (2 1/4 cups) flour
  • 21 grams (1/4 cup) cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 oz (1/2 cup) butter, softened
  • 248 grams (1 1/4 cup) sugar, plus more for topping
  • 4 oz bittersweet chocolate, melted
  • 2 eggs
  • 1/2 tsp peppermint extract
  • 42 grams (1/4 cup) semisweet chocolate chips
  • 42 grams (1/4 cup) white chocolate chips
  • 3 tbsp peppermint, crushed

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add eggs one at a time, followed by the peppermint extract.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Carefully stir in about 3/4 of the semisweet chocolate chips, white chocolate chips, and crushed peppermint, making sure to save the rest for the tops of the cookies.
  7. Wrap the dough in plastic wrap and chill it for about 30 minutes.
  8. Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
  9. Add a few chocolate chips and crushed peppermint pieces to the tops of each cookie. Make sure to put the peppermint as close to the centers as possible as they'll melt and spread if they're closer to the sides. Roll each cookie in sugar.
  10. Place each cookie a few inches apart on a parchment lined baking sheet.
  11. Bake for 12-13 minutes or until cookies are firm around the edges.
  12. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  13. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • Cookie dough can be made ahead, scooped and topped with chips and peppermint and placed in a ziploc bag to be frozen for up to two months. Once you're ready to bake, let the dough sit at room temperature for about 15 minutes, roll in sugar, and bake. You'll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2022/12/15/chocolate-peppermint-cookies/