Chewy Chocolate Peppermint Cookies
Minty, chocolatey, and ultra soft and chewy, this chewy chocolate peppermint cookie recipe will leave you wishing these were sold in stores.
Servings: 24 Cookies
Calories: 244kcal
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 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.
Notes
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.
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.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 117mg | Potassium: 147mg | Fiber: 2g | Sugar: 12g | Vitamin A: 262IU | Calcium: 25mg | Iron: 3mg
