These double Chocolate Peppermint Cookies are a holiday staple that always lands at the top of my “must-make” list each Christmas. They feature my favorite chocolate cookie recipe, enhanced with the delicious flavor of Andes Peppermint Crunch Baking Chips. The result is a truly delightful combination!
If you’re a fan of peppermint, these cookies are sure to become your new favorite treat. If you are looking for more Christmas cookies to round out your cookie tray this year, be sure to check out these Chai Spiced Oatmeal Cookies and this Snickerdoodle cookie recipe.
I love making cookies, and these cookies are one of my favorites to make this time of the year. I hope you like them as much as I do!
- Butter – For the best results use unsalted butter.
- Sugars – Both granulated and brown sugar are needed. For a richer flavor, dark brown sugar can be used.
- Eggs – Room temperature eggs are best when baking.
- Vanilla Extract
- Flour – Plain all-purpose flour is used in this recipe.
- Cocoa Powder
- Salt – Always use salt when making cookies. Salt helps to balance the sweetness. I recommend using kosher salt.
- Leaveners – Both baking powder and baking soda are used.
- Chocolate Chips – For this chocolate cookie recipe I like to use a combination of Andes Peppermint Crunch Baking Chips and White Chocolate Chips.
These easy cookies come out perfectly soft and chewing and brimming with delicious chocolate and peppermint flavor. This is the Christmas cookie recipe you didn’t know you needed!
STEP 1
In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.
STEP 2
In a separate bowl combine the flour, cocoa powder, salt and baking powder. Mix until well combined. Fold in the peppermint chips and chocolate chips.
STEP 3
Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined.
STEP 4
Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.
STEP 5
Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2″ apart on a parchment lined baking sheet. Place in a 350° F oven and bake for 13 minutes. Enjoy!
Melt the butter on low to prevent getting it from getting too hot. I find it best to melt the butter first and let the cool while I measure out the remaining ingredients.
Don’t skip the chilling. Since this recipe uses melted butter, the cookie dough needs to be chilled before baking. If baked before chilling, the cookies will spread too much. Which is okay if thin and crispy cookies are your thing.
Don’t use crushed candy canes in this recipe. Trust me, the Andes Peppermint Crunch Baking Chips are the way to go. If you cannot find them (they are popular) use the candies and chop them up. I’ve successfully used them in this recipe.
Decorate the tops of the unbaked cookies with additional peppermint and white chocolate chips for that bakery-style look.
Store in an airtight container at room temperature up to 1 week.
To Freeze Cookie Dough:
Scoop onto parchment lined baking sheet and freeze. Once frozen transfer to a freezer bag or container. Store up to 3 months.
When ready to bake, thaw the cookie dough overnight in the refrigerator. Bake according to the directions.
White Chocolate Peppermint Cookies
Bakery Style Chocolate Chip Cookies
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Tried This Recipe?
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Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are a festive favorite that combines rich chocolate flavor with refreshing peppermint crunch. Made with a delicious chocolate cookie base and Andes Peppermint Crunch Baking Chips, these cookies are a must-have for your Christmas cookie tray.
Ingredients
Instructions
-
In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.
-
In a separate bowl combine the flour, cocoa powder, salt, baking powder and baking soda. Mix until well combined. Fold in the peppermint chips and chocolate chips.
-
Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined.
-
Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.
-
Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2″ apart on a parchment lined baking sheet. Place in a 350° F oven and bake for 13 minutes. Enjoy!
