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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. | Ghirardelli | Holidays | gifts | candy canes | Christmas | www.megiswell.com

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

  1. Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
  2. Stir the flour, cocoa powder, baking soda, and salt together.
  3. Beat the sugar and butter together with an electric mixer until fluffy.
  4. Add the eggs, vanilla, and peppermint, and beat on medium until just combined.
  5. Slowly beat in the flour mixture.
  6. 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.

  7. 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.