Chocolate peppermint cookies with peppermint chunk baking chips might just be the perfect Christmas cookie. The chocolate cookie has the best balance of gooey chocolate and peppermint flavor to make it a cookie that melts in your mouth.
If you are looking for a cookie that will satisfy all of your Christmas cookie needs, look no further than this Chocolate Peppermint Cookie. The cookie is everything you want in a holiday cookie. The soft texture plus the peppermint flavor make it a bite you won't forget.
Chocolate Peppermint Cookie Recipe
Making peppermint cookies can sometimes be a delicate balance. Adding too much peppermint to a cookie and it can taste like you are eating toothpaste. In these cookies, the peppermint flavor comes all from the baking chips. The recipe uses the Andes Mint peppermint baking chips to spread the peppermint flavor throughout the chocolate cookie.
The peppermint baking chips are such a treat to find during Christmas time and so good that I have to stock up for the months to come when they disappear from the shelves!
If you are looking for a cookie to add to your cookie swap or send out as a gift, I strongly recommend this chocolate peppermint cookie. After one bite, you'll see why the chocolate peppermint is a favorite during the holiday season.
Why I Love This Chocolate Peppermint Cookie Recipe
- Flavors All In Balance - The chocolate and peppermint complement each other and balance out perfectly to create a mouthwatering combination.
- Simple and Quick - Making cookies during the holiday season can get complicated. This recipe is easy and great for little ones to help in the kitchen.
- Holiday Spirit - It's hard not to get in the mood for the holidays when the smell of these cookies is wafting from the oven!
Ingredients Needed To Make Chocolate Peppermint Cookies
See below for all the details on what you'll need to make the full recipe.
- Andes Peppermint Baking Chips - Basically like peppermint chocolate chips.
- All-Purpose Flour
- Cocoa Powder - Gives the cookies the chocolate flavor.
- Brown Sugar - Keeps the cookies soft.
- Baking Powder
How To Make Chocolate Peppermint Cookies
- Prepare. Preheat the oven to 350 and line a cookie sheet with parchment paper. Set to the side.
- Dry Ingredients. In a medium-sized bowl, combine the flour, baking powder, salt, and baking soda. Set to the side.
- Wet Ingredients. In a medium-sized bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter with the sugars. Add the egg and vanilla, scraping down the bowl as needed.
- Combine. Mix the flour and the cocoa powder into the butter mixture, scraping down the bowl as needed. Add the bag of peppermint chips to the batter and mix.
- Form the cookies. Use a cookie scoop to form the balls of dough. Place the cookies on the prepared parchment sheet and bake for 8-10 minutes in the oven.
- Cool and enjoy. Let the cookies cool first on a baking sheet, and then on a cooling rack. Enjoy while still lighting warm.
Make-Ahead and Storage
The cookies will last about 5-7 days in an airtight container, so they easily can be made ahead of time. The cookies can also be made and frozen. Store the cookies in an airtight container for 2-3 months.
Tips and Variations
- Chocolate vs. Peppermint Chip - If you cannot find the peppermint chips, feel free to use plain chocolate chips and a teaspoon of peppermint extract to get the peppermint flavor.
- Up The Peppermint - If you want even more peppermint flavor, add a dash of peppermint extract to the dough when you add the vanilla.
- Don't Overmix - The batter will be very thick. Don't overmix the dough, or the cookie won't be soft and chewy.
Unfortunately, that won't work in the recipe. Peppermint candies tend to melt in the oven, so it will just leave a melty mess of your cookies. Stick to peppermint extract if you can't find the baking chips.
Yes! You can make the dough and freeze it until you are ready to bake the cookies. For easy storing and baking, freeze the dough in cookie dough balls so it will be ready to go right in the oven.
If you find your cookies are hard and not soft and chewy, you probably overbaked the cookies. The dough could have been overmixed, too. Make sure to pay attention to the time in the oven when baking them.
Chocolate Peppermint Cookies
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 1 stick, 8 tablespoon unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- ½ cup cocoa powder
- 1 package Andes Peppermint Baking Chips
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Mix the flour, baking powder, salt, and baking soda together in a bowl and combine. Set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugars, for about 2-3 minutes until light and fluffy. Add the egg and the vanilla in, mixing completely and scraping down the bowl as needed.
- Add the dry ingredients to the butter mixture. Alternate adding in the flour mixture and the cocoa powder. Add the peppermint chips to the dough and mix to combine.
- Scoop the cookie dough on to the parchment paper using a cookie scoop and bake the cookies for 8-10 minutes. The cookies will have a firm edge when ready. Let the cookies cool on cooling rack for about 10 minutes when done.