Peppermint chocolate cookies are the quintessential winter cookie.
Obviously cookies are amazing year-round. But there is nothing better than having a platter of a whole variety of amazing cookies to munch on with friends and family.
So, if you are making a cookie platter, or taking part in a cookie exchange, you’ve got to make peppermint chocolate cookies.
The combination of chocolate and peppermint is a classic winter flavor pairing, and it reaches its peak in chewy, buttery peppermint chocolate cookies.
Think of your favorite chocolate chip cookie, but inside out with a chocolate cookie base and white chocolate chips infused with a delicate minty flavor.
To make these peppermint chocolate cookies, I used white chocolate peppermint chunks. You can’t find them year-round, but I find they are pretty easy to find in most stores during the holidays in their seasonal baking sections.
If you can’t find them, I would simply use mint extract (about 1 teaspoon) in your chocolate cookie base and regular white chocolate chips or chunks.
I’ve had many people ask how I get the chips to look so nice on top of the cookies. Many people like to add more chips to the finished cookies which works well, too. But what I prefer to do is roll my cookie dough into balls, then stick the chunks around the outside of the top of the balls.
That way they will bake and spread apart more naturally while still showing all on top of the cookies. But either way works, just find what works best for you!
You can freeze these peppermint chocolate cookies. I recommend rolling the dough into balls and freezing them, or freezing the finished cookies. They can both be frozen up to a month.
Simply thaw the cookies on a wire rack for a few minutes, or bake the frozen cookie dough for an extra 1-3 minutes!
TIP: Explore more of our favorite easy holiday and Christmas cookies!
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Peppermint Chocolate Cookies Recipe
Ingredients
- 10 tablespoons Unsalted Butter room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 2 teaspoons Chocolate Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Dutch Processed Cocoa
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 1/3 cups Peppermint Baking Chunks
Instructions
- Beat the butter and both sugars until fluffy and light in color — about 4 minutes.
- Beat in the egg until well-combined, at least another 1-2 minutes. Then beat in the extracts.
- Add in the flour, cocoa powder, salt, baking soda, and baking powder and mix until just combined.
- Stir in a cup of the chocolate chunks.
- Create 1-tablespoon balls of cookie dough and then stick more chocolate chunks onto the balls of dough.
- Chill the balls for an hour.
- While the dough chills, preheat the oven to 350°F.
- Bake for 10- 12 minutes, or until the edges are set and the tops are puffy and not shiny/overly raw looking.
- Remove from the oven and allow to cool on the baking sheet for at least 3 minutes before transferring to a wire rack to cool completely.