chocolate peppermint cookies
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.
Ingredients
- 1/2 cup dark cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon coarse salt
- 1 teaspoon baking powder
- 1 cup cold butter, cut into pats/chunks
- 1 1/4 cups sugar
- 2 - eggs, room temperature
- 1/2-1 teaspoon peppermint extract
- 2 1/2 cups semi-sweet or bittersweet chocolate chips
How To Make chocolate peppermint cookies
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Step 1In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside. -
Step 2With 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.
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Step 3Add 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.
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Step 4Add 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.)
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Step 5Using a large spatula or your hands, fold in the chocolate chips.
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Step 6Wrap the dough and chill for 8 hours or overnight.
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Step 7Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Remove the dough from the refrigerator.
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Step 8Divide 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.
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Step 9Bake 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.)
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Step 10Allow them to rest on the cookie sheets for a few minutes before transferring to a cooling rack.
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Step 11Serve with a glass of milk and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
