Chewy Chocolate Peppermint Cookies Recipe

This cookie recipe is great all year round, especially during holiday baking season for g holiday gift box or for sharing with friends.

Cookies lend itself to creating variations like my brown butter chocolate chip cookies, my skillet cookie recipe, or who can forget about my infamous kitchen sink version?

What are the ingredients to make these chocolate peppermint cookies?

1. Butter: I opted for salted butter here, so I didn't have to add in any salt.
2. Sugar: We use both cane and light brown sugar for these cookies. It gives the cookie a very chewy, velvety texture.
3. Eggs: another staple in baked goods, including cookies.
4. Peppermint extract: a few drops go a LONG way, so be sure to watch how much you add.
5. Melted chocolate: the base ingredient to make these cookies super chocolatey and oh so chewy.
6. 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
7. 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 peppermint 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.

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!

Ways to vary these cookies

• Add in other ingredients like walnuts, pecans, marshmallows, or sea salt
• Make these cookies into chipwiches by sandwiching mint ice cream in the middle of two of these cookies. Freeze them and enjoy!
• Crumble graham crackers into them! Graham crackers and chocolate together is such a good combination
• Make this into a cookie bar form. Instead of baking for 12 minutes, bake at 350º for 22-24 minutes.

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:

Chewy Chocolate Peppermint Cookies

Morgan Peaceman

Minty, chocolatey, and ultra soft and chewy, this chewy chocolate peppermint cookie recipe will leave you wishing these were sold in stores.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 22 minutes mins

Course Dessert

Cuisine American

Servings 24 Cookies

Calories 244 kcal

Equipment

• 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

Ingredients

  

1x2x3x

• 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 Chips

Instructions

 

• 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.

Nutrition

Serving: 1cookieCalories: 244kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 117mgPotassium: 147mgFiber: 2gSugar: 12gVitamin A: 262IUCalcium: 25mgIron: 3mg

Tried this recipe?Let us know how it was!