Chocolate Cookies with Peppermint Chips are the perfect addition to any Christmas cookie gifts you hand out, but only if you can stop eating them that is.Jump to Recipe
Chocolate and peppermint is by far my favorite seasonal obsession. I love my pumpkin, but it’s second place.
Despite my great obsession, I don’t have too many recipes that feature that combo. Besides some Peppermint Espresso Brownies and Ritz Cracker Peppermint Cookies, I’ve neglected my favorite flavors of the season.
These Chocolate Cookies with Peppermint Chips are here now to remedy that. I’ve had problems in the past with how peppermint products (like peppermint bark) melt when baked into goodies. Something about the texture didn’t seem right.
Last year was the first time I tried Ghirardelli Peppermint Chunks and they do really well in baked goods. Their texture survives being baked in the oven and their taste isn’t compromised.
I had these Chocolate Cookies with Peppermint Chips with the White Chocolate Latte in the pictures. It’s a great way to enjoy time by the Christmas tree.
More Christmas Cookie Plate Recipes
Chocolate Cookies with Peppermint Chips
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups butter (salted), softened 2 and 1/2 sticks
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 drops peppermint extract
- 10 ounce bag Ghirardelli peppermint chunks
- 2 to 3 candy canes, crushed optional
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Stir the flour, cocoa powder, baking soda, and salt together.
Beat the sugar and butter together with an electric mixer until fluffy.
Add the eggs, vanilla, and peppermint, and beat on medium until just combined.
Slowly beat in the flour mixture.
Stir in the peppermint chunks. Use a medium-sized cookie scooper (it holds 1.5 tablespoons of liquid) to measure out the dough and place it on the prepared baking sheet. If desired, sprinkle some crushed candy canes on top of the dough before baking.
Bake 8 to 9 minutes. Cool for 3 minutes on the baking sheet and then transfer the cookies to cooling racks. The cookies will be very soft and puffy and will flatten as they cool.