Chocolate Peppermint Cookies

By Annamaria Settanni McDonald
@ArtByASM

These cookies are so yummy. They're chocolatey and minty. A cookie that is soft, chewy and gooey! They have to be one 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: you can leave out the peppermint extract because this also makes a great chocolate cookie or use a different extract and you can make them smaller to get more, but just half the baking time.

Blue Ribbon Recipe

If you love dark chocolate and peppermint you will just LOVE these cookies. They are dense and chewy at the same time, with just the right amount of peppermint. These will be a hit with Santa! The Test Kitchen

Rating:

★★★★★ 4 votes

Comments:

19 Comments

Serves:

12 Big Cookies

Prep:

8 Hr 20 Min

Cook:

15 Min

Method:

Bake

Ingredients

Add to Grocery List

1/2 c: dark cocoa powder
2 1/4 c: all purpose flour
1/4 tsp: coarse salt
1 tsp: baking powder
2 stick: cold butter cut in pats/chunks
1 1/4 c: sugar
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

Step-by-Step

1In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
2With a mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes). Beat in 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 (if using).
3Add 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 over strain your mixer.)
4Using a large spatula or your hands, fold in the chocolate chips.
5Wrap dough in saran wrap and chill dough for 8 hours or overnight.
6Preheat the oven to 350F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator.
7Divide it into 12 4-ounce portions. (Note: If you don't have a scale, just eyeball it).
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.
8Bake 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.)
Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
9Serve with a glass of milk and enjoy....