There are just some cookies that need no introduction. Cue this irresistibly chewy chocolate peppermint cookies recipe. Ultra chewy, soft, and made with melted chocolate and loads of fresh peppermint flavor. The hardest part about this recipe is having self-control from eating them all in just one sitting. You've been warned.
This cookie recipe is great all year round, especially during holiday baking season for g holiday gift box or for sharing with friends.
- What are the ingredients to make these chocolate peppermint cookies?
- How do I make these cookies?
- Recipe Swaps and Substitutions
- Tips for making the perfect chocolate peppermint cookies
- How do I store these cookies? Can I freeze them?
- Hungry for More?
- Did you like this recipe? Share it!
- Chewy Chocolate Peppermint Cookies
What are the ingredients to make these chocolate peppermint cookies?
- Butter: I opted for salted butter here, so I didn't have to add in any salt.
- Sugar: We use both cane and light brown sugar for these cookies. It gives the cookie a very chewy, velvety texture.
- Eggs: another staple in baked goods, including cookies.
- Peppermint extract: a few drops go a LONG way, so be sure to watch how much you add.
- Melted chocolate: the base ingredient to make these cookies super chocolatey and oh so chewy.
- All-purpose flour: the most versatile flour to use when baking. I love using King Arthur Flour or Bob's Red Mill All Purpose Flour
- Baking Soda: we use baking soda for the rising agent.
See the recipe card below for specific information about quantities.
How do I make these cookies?
Step 1: Start by creaming together the butter and sugar. Proper creaming should take approximately 3-5 minutes.
Step 2: In a small bowl, melt the baking chocolate and let cool slightly before adding to the cookie batter.
Step 3: Once the butter and sugar are creamed and fluffy, add in eggs one at a time and mix. Pour in melted chocolate and peppermint.
Step 4: Add in the flour and baking soda, then mix together with the peppermint and chocolate into the butter, sugar, and eggs until light and fluffy.
Step 5: Scoop the batter using a large cookie scoop and place onto a baking sheet. Cover with cling wrap for 2 hours or overnight. 30 minutes prior to baking, preheat the oven to 350º.
Step 6: Line another baking sheet and place 8 cookie balls on the sheet and at bake 350° for 11-12 minutes. Let cool for 30m before serving.
HINT: The cookies will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake! The outer edge of the cookie should feel firm, but the inside should have a little bounce to it.
Recipe Swaps and Substitutions
If you're looking to adapt some things in this cookie recipe to fit your lifestyle, here's what I would suggest:
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour or Primal Palate's Gluten-Free All Purpose.
- Butter: you can swap out the regular butter and use your favorite plant-based butter
- Chocolate: I used semi-sweet melting chocolate to add to the batter. I like using melting chocolate instead of cocoa powder because of the rich flavor it gives the cookies after they bake. You can of course opt for cocoa powder, but the texture may change.
- Peppermint: these cookies are based on using peppermint, so if you're going to omit the peppermint, you can, but then they'll just be chocolate cookies, which is entirely fine by me!
Tips for making the perfect chocolate peppermint cookies
Remember these three tips for making these delicious cookies, and you'll have the best tasting cookies each and every time:
- This recipe is meant to be chilled before baking. I have tried with an overnight chill, and also with a 1-hour chill. They both yield super soft and chewy results.
- Adding the perfect amount of peppermint extract is crucial, because any more than the recommended amount will take the chocolate and mint flavor out of balance. Also, don't use peppermint essential oil, that's not the same as extract!
- Before chilling the batter, scoop the dough into the cookie balls beforehand. Way easier to grab and bake than scooping chilled dough. Plus, any leftover you can throw in a ziplock bag and freeze.
How do I store these cookies? Can I freeze them?
To Store: You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days.
To Freeze: If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
Hungry for More?
Looking for other recipes like this? Try these:
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Chewy Chocolate Peppermint Cookies
- 1 hand or stand mixer
- 1 large mixing bowl
- 1 kitchen scale optional
- 1 spatula
- measuring cups and spoons
- 1 baking sheet
- parchment paper
- 1 Cookie scoop
- 300 grams All Purpose Flour Approximately 2 ¼ cups
- 1 teaspoon Baking Soda
- 2 large Eggs room temperature
- 8 oz Butter room temperature; salted
- 100 grams Cane Sugar ½ cup
- 125 grams Light Brown Sugar Approx ½ cup
- 220 grams Melted Chocolate 1 cup
- 7 drops Peppermint extract
- 1 cup Semisweet Chocolate
- Start by creaming together the butter and sugar. Proper creaming should take approximately 5 minutes.
- Once the butter and sugar are creamed and fluffy, add in eggs one at a time and mix.
- Pour in melted chocolate and peppermint, then whisk to incorporate.
- Slowly pour in flour and baking soda and fold in the chocolate chips.
- Scoop the batter using a large cookie scoop and place onto a baking sheet. Cover with plastic wrap for 1 hour or overnight.
- 30 minutes prior to baking, preheat the oven to 350º.
- Line another baking sheet and place 8-9 cookie balls on the sheet and bake 350° 11-12 minutes.
- Let cool for 30m before serving.