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Chocolate Peppermint Cookies Recipe

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★★★★★

4.8 from 86 reviews

Delight in the festive flavors of Chocolate Peppermint Cookies, combining rich cocoa, creamy chocolate chips, refreshing peppermint chips, and crunchy Andes mints. These soft-baked cookies are perfect for holiday gatherings or any time you crave a minty chocolate treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted butter (room temperature)
  • 1 cup Brown sugar
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs

Mix-ins and Toppings

  • 1/2 cup Andes mints (chopped, plus more to top the cookies)
  • 1/2 cup Peppermint chips (plus more to top the cookies)
  • 1/2 cup Semi-sweet chocolate chips (plus more to top the cookies)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside to ensure even distribution of leavening and flavor.
  2. Beat Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter, brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy. This creates a creamy base for your cookies.
  3. Add Vanilla and Eggs: Add the pure vanilla extract and large eggs to the butter mixture. Mix on medium speed until fully combined and smooth.
  4. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed. This prevents flour from flying everywhere and ensures even incorporation.
  5. Add Mix-ins: Fold in the chopped Andes mints, peppermint chips, and semi-sweet chocolate chips, evenly distributing them throughout the dough for bursts of flavor.
  6. Chill Dough and Preheat Oven: Place the dough in the refrigerator for 30 minutes to firm up, which helps the cookies maintain shape while baking. Meanwhile, preheat your oven to 350°F (177°C) and line two cookie sheets with parchment paper.
  7. Scoop Dough: Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared cookie sheets, placing 6 cookie dough balls per sheet to allow room for spreading.
  8. Bake: Bake one cookie sheet at a time in the preheated oven for 13 to 15 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture.
  9. Top and Cool: Immediately after baking, top the warm cookies with more chopped Andes mints, peppermint chips, and chocolate chips. Allow the cookies to sit for 5 minutes so the toppings can slightly melt and adhere, then transfer them to a cooling rack to cool completely.

Notes

  • Chilling the dough is crucial to prevent cookie spreading and helps develop better texture.
  • Use parchment paper for easy cookie removal and to avoid sticking.
  • For extra peppermint flavor, gently press additional peppermint chips on top of the cookies just after baking.
  • Cookies will keep well in an airtight container for up to 5 days or can be frozen for longer storage.
  • To make these cookies dairy-free, substitute butter with a plant-based alternative and ensure chocolate chips are dairy-free.

Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Peppermint Chocolate Cookies, Festive Cookies, Chocolate Chip Cookies

Find it online: https://kitchenbyrita.com/chocolate-peppermint-cookies-recipe/