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chocolate peppermint cookies

(4 ratings)
Blue Ribbon Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

These cookies are so yummy. They're chocolaty and minty. A cookie that is soft, chewy, and gooey! They have to be one of my daughter's favorite cookies. She loves chocolate and mint together. (She's so into mint, she loves smelling mint leaves that my mother grows and has to put a vase of them in her room.) NOTE: This also makes a great chocolate cookie if you leave out the peppermint extract. Or, you could use a different extract. You can make them smaller to get more, just be sure to half the baking time.

Blue Ribbon Recipe

If you love dark chocolate and peppermint you will just LOVE these cookies. They taste of Christmas! The cookie is dense and chewy at the same time with just the right amount of peppermint. Dark chocolate and peppermint are a fantastic flavor combination. Serve these to Santa and he may stay at your house a little longer.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 Big Cookies
prep time 8 Hr 20 Min
cook time 15 Min
method Bake

Ingredients For chocolate peppermint cookies

  • 1/2 c
    dark cocoa powder
  • 2 1/4 c
    all-purpose flour
  • 1/4 tsp
    coarse salt
  • 1 tsp
    baking powder
  • 1 c
    cold butter, cut into pats/chunks
  • 1 1/4 c
  • 2
    eggs, room temperature
  • 1/2-1 tsp
    peppermint extract
  • 2 1/2 c
    semi-sweet or bittersweet chocolate chips

How To Make chocolate peppermint cookies

  • Whisking cocoa powder, flour, salt, and baking powder in a bowl.
    In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
  • Creaming together butter and sugar.
    With a mixer, combine the butter and sugar in a separate bowl. Beat together on medium-high speed until well combined, light, and fluffy, about 3-4 minutes.
  • Slowly incorporating the eggs.
    Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract.
  • Mixing in dry ingredients.
    Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't overstrain your mixer.)
  • Folding in chocolate chips.
    Using a large spatula or your hands, fold in the chocolate chips.
  • Dough wrapped in plastic wrap.
    Wrap the dough and chill for 8 hours or overnight.
  • Baking sheet with parchment paper on top.
    Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Remove the dough from the refrigerator.
  • Balls of cookie dough on baking sheet.
    Divide the dough into 2-ounce portions. (Note: If you don't have a scale, just eyeball it. Roughly 1 1/2 Tbsp of dough per cookie.) Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie.
  • Chocolate Peppermint Cookies baking in the oven.
    Bake for 14-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
  • Chocolate Peppermint Cookies on a cooling rack.
    Allow them to rest on the cookie sheets for a few minutes before transferring to a cooling rack.
  • Inside of a Chocolate Peppermint Cookie.
    Serve with a glass of milk and enjoy.