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–+ servings
Chocolate Peppermint Cookies

Irresistible Chocolate Peppermint Cookies for Holiday Bliss

These Chocolate Peppermint Cookies are a delightful blend of rich chocolate and refreshing peppermint, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Gluten-free flour can be used.
  • 3/4 cup Cocoa Powder Can swap for cacao powder.
  • 1/2 teaspoon Salt No significant substitutes.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1 cup Salted Butter Unsalted butter can be used with a pinch of salt.
  • 1 cup Granulated Sugar Alternative sweeteners can be used.
  • 1/2 cup Brown Sugar Can replace with more granulated sugar.
  • 1 large Egg Use a flax or chia egg for vegan option.
  • 2 teaspoons Vanilla Extract Recommended for flavor.
For the Minty Goodness
  • 1 cup Peppermint Chips Andes Peppermint Crunch can be used.
  • 1/4 cup Crushed Candy Cane Optional topping.
  • 1/2 cup Extra Peppermint Chips Use for decoration.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • spatula
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets lined with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
  3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until well combined.
  5. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
  6. Fold in the peppermint chips into the dough.
  7. Portion the dough into 2-inch balls and place on the baking sheets, pressing extra chips on top if desired.
  8. Bake for 10-12 minutes until edges are dark brown and centers look set.
  9. Cool on baking sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Chill the dough for 30 minutes if too soft. Aim to watch the baking time closely to prevent overbaking.

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