Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are perfect for Christmas! Fudgy dark chocolate cookies are filled with chocolate chips and peppermint bark pieces, then topped with crushed peppermint candies.
Yields 36 cookies
Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, gently packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 ½ cups (300 g) all-purpose flour, (stir, spoon, & level)
- ¾ cup (60 g) cocoa powder, (I use Hershey's Special Dark Cocoa)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (140 g) chopped peppermint bark, (about 10-12 Ghirardelli peppermint bark squares)
- ⅓ cup (60 g) crushed peppermint candies, (about 12 round candies)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add the eggs, vanilla, and peppermint extract. Mix and scrape bowl.
- In a separate bowl, whisk the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
- Fold in the chocolate chips and peppermint bark pieces.
- Use a #30 cookie scoop (about 2 TBSP) to portion dough into balls. Dip the top of each ball into the crushed peppermint candies and place it onto the prepared baking sheet a few inches apart. (Take care not to get candy cane pieces on the sides or bottom. They melt easily and can be messy.)
- Bake at 350˚F for 10-11 minutes. Allow cookies to rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Store cookies in an airtight container up to 5 days.
Notes
- To freeze dough: Freeze the chocolate peppermint cookie dough balls on a baking sheet with parchment paper, then place the frozen dough in a zip-top freezer bag and store the cookie dough in the freezer up to 3 months.
- To bake the cookies from frozen, simply place the frozen cookie dough on a parchment lined baking sheet and bake 2-3 minutes longer than written.
- To freeze after baked: If you bake the cookies first, you can still freeze them in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.
- May substitute Andes Peppermint Crunch Thins or Baking Chips for peppermint bark. Or substitute candy canes for peppermint candies.
Nutrition
Serving: 1 cookie | Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 80mg | Fiber: 1g | Sugar: 17g