Chocolate Peppermint Cookies

stack of cookies with another cookie leaned on the stack on a white plate with a candy cane striped linen

5 from 1 vote

These Chocolate Peppermint Cookies are packed full of chocolate flavor with a hint of peppermint and topped with chunks of white chocolate peppermint chips.

Prep Time10

Cook Time10

Total Time20

Servings: cookies

Author: Miranda Couse

Ingredients

1 cup butter room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract optional
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate peppermint chunks divided

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
Add in the 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar to a large bowl. Beat with a hand mixer on medium until light and fluffy.
Add in the 2 large eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon peppermint extract. Beat until eggs are incorporated.
In a separate bowl, whisk together the 1/2 cup unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined.
Add the dry ingredients into the wet ingredients and beat just until the flour is incorporated.
Stir in 1 1/2 cups of the white chocolate peppermint chips.
Scoop the cookie dough with a 1 1/2 tablespoon cookie scoop and place 2 inches apart on the prepared baking sheet.
Cut the remaining 1/2 cup 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.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition