Chocolate Peppermint Cookies Recipe
Delight in these rich and festive Chocolate Peppermint Cookies, made with a perfect blend of dark cocoa, white chocolate chips, and crunchy peppermint bits. These cookies combine a gooey center with a slightly crisp edge for a holiday treat that melts in your mouth with every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) melted butter
- 1 large egg
- 2 teaspoons (10 ml) pure vanilla extract
Dry Ingredients
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (48g) granulated sugar
- 3/4 cup (105g) all-purpose flour
- 1/2 cup (55g) Hershey’s Special Dark Cocoa Powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 3/4 cup (135g) white chocolate chips
- 1/2 cup Andes Peppermint Crunch
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your cookies.
- Prepare wet mixture: Melt the butter in a microwave-safe bowl for 30-45 seconds and let it cool for a few minutes. Combine the melted butter with the brown and granulated sugars, then beat on medium speed for 2-3 minutes until well mixed. Add the egg and vanilla extract, continuing to beat until fully incorporated.
- Mix dry ingredients: In a separate bowl, stir together the all-purpose flour, Hershey’s Special Dark Cocoa Powder, salt, and baking soda until evenly combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough begins to form.
- Add chocolate and peppermint: Once the dough thickens, fold in white chocolate chips and Andes Peppermint Crunch pieces, blending them evenly into the dough.
- Prepare for baking: Line a baking sheet with parchment paper or use a silicone baking mat. Scoop the dough using a large cookie scoop and place the portions about 2 inches apart on the baking sheet.
- Bake cookies: Bake in the preheated oven for 9-11 minutes. The centers should remain slightly underbaked but not too gooey to achieve chewy texture.
- Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best texture, do not overbake; the cookies should have a slightly underbaked center.
- Ensure the melted butter is cooled before mixing with sugars to prevent cooking the egg.
- Use a cookie scoop to ensure uniform cookie size for even baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute white chocolate chips with dairy-free alternatives and check peppermint crunch ingredients.
Keywords: Chocolate Peppermint Cookies, holiday cookies, peppermint chocolate cookies, white chocolate chips, festive cookies, cocoa cookies
Find it online: https://kitchenbyclara.com/chocolate-peppermint-cookies-recipe/
