These Chocolate Peppermint Cookies are a great Christmas cookie recipe to have in your recipe box for your next holiday platter. The cookies are packed full of chocolate flavor with a hint of peppermint and topped with chunks of white chocolate peppermint chips. If you love a soft, chewy cookie, this is the recipe for you.
How to make Chocolate Peppermint Cookies
These cookies only take a few minutes to whip up. The important part is to bring the butter up to room temperature and have a preheated oven ready for the cookies.
Let's get to the step-by-step instructions on how to make these chocolate peppermint cookies.
- Beat the butter and sugars together with a hand mixer until creamed.
- Mix in the eggs and vanilla extract just until the egg is incorporated.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. This helps get the lumps out of the cocoa powder and the baking soda evenly distributed.
- Add the dry ingredients and mix until the flour is just incorporated. No need to overmix these cookies.
- Stir in the white chocolate peppermint chunks.
My go-to cookie scoop is a 1 ½ tablespoon scoop. I've used it for my entire cookie cookbook and it just makes the best size cookies. If you don’t have a 1 ½ tablespoon cookie scoop, feel free to use a 1 tablespoon cookie scoop. You'll have more cookies and they will likely take 1 to 2 minutes less to bake up.
Bake the cookies that you use the 1 ½ tablespoon cookie scoop with for 10 minutes. The longer you bake the cookies, the harder they’ll get.
White Chocolate Peppermint Chunks
The Ghirardelli white chocolate peppermint chunks are seasonal, but that’s okay. If you can’t find them in the baking aisle, there are a few great substitutions that can be made.
- Grab a bag of white chocolate chips and peppermint extract. Use about an additional ¼ teaspoon of peppermint extract (so ½ teaspoon all together) and add it into the cookie dough when you add the eggs and vanilla extract.
- Use Andes peppermint bits in place of the Ghirardelli peppermint chunks.
- Chop up some Ghirardelli Peppermint bark squares and use those in place of the peppermint chunks.
- Add crushed up candy canes in place of the peppermint chunks and maybe some white chocolate chips.
There are so many options that you can chose that you won't miss the white chocolate peppermint chunks one bit.
How to store Chocolate Peppermint Cookies?
These cookies can be stored in an airtight container at room temperature for up to 5 days. You'll notice the cookies will lose their freshness the longer they're in the container, so don't be afraid to eat them up within a day or two. They also freeze very well. You can freeze them before or after baking.
Can I freeze Chocolate Peppermint Cookies?
To freeze the cookie dough, scoop the dough onto a parchment-lined cookie sheet and place in the freezer until firm. They don't need to be spaced out for this. Once the scoops of cookie dough are frozen, add them to a freezer bag or freezer container for up to 3 months.
Place the frozen cookie dough balls on a parchment lined cookie sheet and place in the oven to bake. They may take 1 to 3 minutes longer than the original 10 minutes because they're frozen.
To freeze baked cookies, place the baked cookies in a freezer container and store in the freezer for up to 1 month.
You can thaw the baked cookies on the countertop or in the fridge overnight. Pop them in the microwave for 5 to 15 seconds for a warm, tender chocolate cookie.
Why are my cookies hard?
It's likely that you overbaked them. It can be really hard to know when chocolate cookies are done. I tend to carefully poke the edge of the cookie to see if it has firmed up and look at the top of the cookie to see if it has set.
It shouldn't look darker in the middle than it is closer to the edges. That means it's still pretty raw in the center.
Can I add chocolate chips?
Absolutely! Feel free to substitute half of the white chocolate peppermint chunks with milk chocolate or semi-sweet chocolate chips. You can even add an additional ½ cup chocolate chips on top of the 2 cups already in the recipe if you really love chocolate chips.
What if I can't find white chocolate peppermint chunks?
Check under the heading white chocolate peppermint chunks above. There are four great suggestions for a substitution for those seasonal Ghirardelli peppermint chunks.
Items to make this recipe:
Chocolate Peppermint Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Add in the butter, brown sugar, and granulated sugar to a large bowl. Beat with a hand mixer on medium until light and fluffy.
- Add in the eggs, vanilla extract, and peppermint extract. Beat until eggs are incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- Add the dry ingredients into the wet ingredients and beat just until the flour is incorporated.
- Stir in 1 ½ cups of the white chocolate peppermint chips.
- Scoop the cookie dough with a 1 ½ tablespoon cookie scoop and place 2 inches apart on the prepared baking sheet.
- Cut the remaining peppermint chunks in half and place 2 to 4 pieces into the tops of the cookie dough.
- Place in the preheated oven and bake for 9 to 11 minutes until the center looks set and the edges are firm. Let cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack or a paper towel to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I originally posted these Chocolate Peppermint Cookies on Iambaker.net as a contributor.