Chocolate Peppermint Cookies
These soft Chocolate Peppermint Cookies are rich, chewy, perfectly minty, and made for the holiday season or any time you want the classic chocolate and peppermint taste!
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Servings: 12
Calories: 301kcal
Equipment
- #24 Cookie Dough Scoop
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ¾ cup peppermint chips, plus more for topping
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together ½ cup unsalted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and creamy.
- Add 1 large egg and 2 teaspoons vanilla extract into the cookie dough and beat again until just combined.
- Add 1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in ½ cup semisweet chocolate chips and ¾ cup peppermint chips until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges set but the centers are still soft. As soon as you remove the cookies from the oven, press more peppermint chips onto the top of the cookies.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Video
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Unsalted butter: Using unsalted butter lets you control the salt level in the dough.
- Brown sugar + granulated sugar : This combination creates the perfect balance of moisture and structure. The brown sugar keeps the cookies soft and chewy, while the white sugar helps the edges set nicely.
- Peppermint baking chips: I love the Andes Peppermint Crunch baking chips but any peppermint baking chips will do.
- Use softened butter, not melted. This helps the cookies stay thick and soft instead of spreading too much.
- Do not overmix the dough. Mix just until the flour and cocoa are incorporated to keep the cookies tender.
- Bake until the edges are set but the centers still look soft. The cookies will finish setting as they cool and this will give you a deliciously fudgy texture.
- Press extra peppermint chips on top while warm so they slightly melt and stick for a bakery-style presentation.
- If your cookies are spreading more than you would like, try chilling the dough for 20–30 minutes before baking.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 114mg | Potassium: 104mg | Fiber: 2g | Sugar: 24g | Vitamin A: 260IU | Calcium: 43mg | Iron: 1mg
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