Cookies

Fudgy Peppermint Chocolate Cookies

Tis the season of cookies exchanges! I’ve had so many friends requesting recipes to use for cookie exchanges they are participating in.  I’ve never been part of one, but I frequently share my Perfectly Chewy Chocolate Chip Cookie recipe because it is so easy to make and if you need to make a lot of cookies, easy is so important!

Plate of Peppermint Chocolate Peppermint

Don’t get me wrong, I looooove that recipe and you can never go wrong with a good chocolate chip cookie, but I wanted to give you an equally easy cookie that has a holiday flavor. So I adjusted my chocolate chip cookie recipe for the holidays.

Peppermint Chocolate Cookies Stack

I found Ghirardelli chocolate peppermint baking chunks at my grocery store and thought they would be a perfect ingredient in a holiday cookie. If you can’t find these, any sort of peppermint chips will work.  (I know Andes makes baking chips, and I’m sure other brands do as well.)

Plate of Peppermint Chocolate Peppermint

These cookies are so soft and chewy and fudgy on the inside with some peppermint crunch to add that holiday flair! If you’re like me and don’t have a cookie exchange on your radar, these also make great gifts, or are the perfect cookie to leave out for Santa.

Peppermint Chocolate Cookie Stack

Like the chocolate chip cookies, these just take one bowl and a spoon – no mixer needed! These are so easy and the recipe makes a big batch so you can have a few extra to eat for yourself! I mean, you have to taste test, right?!

Peppermint Chocolate Cookie

Fudgy Peppermint Chocolate Cookies
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Fudgy Peppermint Chocolate Cookies
Plate of Peppermint Chocolate Peppermint
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Plate of Peppermint Chocolate Peppermint
Instructions
  1. In a mixing bowl, combine butter and sugar until well mixed.
  2. Add egg, yolk, and vanilla and stir until combined.
  3. Add flour, cocoa powder, cornstarch, baking powder, and salt and stir until combined.
  4. Stir in the chocolate and peppermint chips.
  5. Line a cookie sheet with non-stick foil or a silicone baking mat. Form approximately 1 tablespoon balls of dough and place on lined cookie sheet. Refrigerate dough balls for at least 30 minutes.
  6. Preheat oven to 325 F. Line cookie sheet with non-stick foil or a silicone baking mat. Place cooled dough balls approximately on lined cookie sheets. Using the palm of your hand, press down to flatten the balls to about 1/2" thick.
  7. Bake at 325 for 10 minutes. Cool on the baking sheet for approximately 5 minutes, then transfer cookies to wire rack to cool completely.
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