Name: Chocolate Cookies with Peppermint Chips
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 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 )

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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.

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Overhead shot of cookie surrounded by a candy cane, peppermint chips, and white chocolate wafers.

Chocolate and peppermint is by far my favorite seasonal obsession. I love my pumpkin, but it’s second place.

Overhead shot of cookies on a cooling rack.

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.

Close up overhead shot of cookies on a cooling rack next to a candy cane, white chocolate wafers, and peppermint chips.

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.

Close up overhead shot of cookies on a cooling rack.

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.

45 degree close up shot of cookies on a cooling rack.

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.

45 degrees shot of cookie surrounded by candy canes, white chocolate and peppermint chips, cookies, and two glasses with lattes in them.

More Christmas Cookie Plate Recipes

Bradshaw Cookies: A Sour Cream Cookie with Cream Cheese Frosting

S’mores Chocolate Chip Cookies

Maple Bacon Ginger Oatmeal Scotchies

Pistachio Ice Cream Sandwiches with Thin Mint Cookies

Matcha Frosted Sugar Cookies

Snickerdoodle Cookies

Ritz Cracker Chocolate Peanut Butter Cookies

Lorna Doone Chocolate Peanut Butter Bars

Chocolate Cookies with Peppermint Chips

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.

Course Desserts

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Servings 24 cookies

Author Megan Wells

Ingredients

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

Instructions

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.