Minty, chocolatey, and ultra soft and chewy, this chewy chocolate peppermint cookie recipe is an adult version of a thin mint cookie. These will leave you wishing these were sold in stores.
I love making these cookies for friend gatherings, birthdays, or for a weekend treat.
Cookies lend itself to creating variations, and so this recipe is inspired by my cookie skillet, my cookies and cream cookies, and my brown butter cookies.
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What are the ingredients
These cookies call for very standard ingredients like butter, flour, and sugar. Specifically, let's look at what we need from start to finish.
- Butter, flour, sugar: the trifecta to make awesome cookies! I use Bob's Red Mill All-Purpose Flour for these cookies, and they come out amazing every single time.
- 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 tasty.
- Chocolate chips: If the melted chocolate isn't enough, we add in a cup of mini chocolate chips to add more texture and more chocolate flavor. YUM.
- Eggs: another staple in baked goods, including cookies.
See the recipe card below for specific information about quantities.
How do I make these cookies?
As with most of my cookie recipes, this recipe takes no time to put together, but will need some time to rest and chill in the fridge. Here's how we do it:
Start by creaming together the butter and sugar. Proper creaming should take approximately 3-5 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, and 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 cling wrap for 2 hours 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° 12-13 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!
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 for these.
- Butter: you can swap out the regular butter and opt in plant-based butter
- Chocolate: I used mini chocolate chips here, but you can easily use chopped chocolate. Hu Kitchen has healthy baking gems which are easy to chop (use NOMASTE at checkout for 10% off or click here).
Cookie Tips
Remember these three tips for making these delicious cookies, and you'll have the best tasting cookies each and every time:
- This recipe actually does really well when the batter is left to chill for longer than an hour. 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 here, because any more than the recommended amount will take the chocolate and mint flavor out of balance.
- Before chilling the batter, scoop them into the cookie balls beforehand. Way easier to grab and bake than scooping chilled dough. Plus, any leftover you can throw in a bag and freeze.
Kitchen Equipment and Tools
Having a few trusty baking tools in your kitchen really makes a difference. Here are a few must-haves if you're looking to make delicious cookies every single time:
- Baking sheets
- Parchment paper
- Hand or stand mixer - I only have a hand mixer, and I love it!
- Cookie scoop
One other kitchen tool that I rely on heavily is the use of a scale. Kitchen scales help to make sure that the recipe turns out the exact same each time. A gram is a gram, however, a cup is not the same as a cup for me and for you. Why? We all scoop flour or sugar differently, so when we measure, we are getting the same weight each time. I highly suggest investing in a quality scale, I promise you it makes a difference. Some of my favorites are listed here.
How do I store these cookies?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. 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.
PRO TIP:
Add some flaky sea salt to the tops of the cookies for an added salty sweet flavor.
Hungry for More?
Looking for other recipes like this? Try these:
Chewy Chocolate Peppermint Cookies
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
- 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
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° 12-13 minutes.
- Let cool for 30m before serving.
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