Chocolate Peppermint Cookies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient. The ingredients and supplies can be found in most homes, or purchased at your local grocery store.

Peppermint Chocolate. I use Ghirardelli Peppermint Bark for these cookies. Andes chocolate mints would also be a good choice.

Black Cocoa Powder. I love the intense flavor of black cocoa powder, and how it pairs so well with the peppermint chocolate. You are welcome to sub with dutch cocoa powder.

Vanilla Extract. I don't recommend substituting with peppermint extract and using the peppermint chocolates in the same cookie. I would try to balance it out - such as use peppermint extract but with a semisweet or dark chocolate bar (no peppermint bark).

Sugars. This cookie uses a combination of granulated sugar to help sweeten it, and dark brown sugar to help make the cookie tender.

Butter. I use unsalted butter, but you can use salted butter - just omit the salt in the recipe.

Eggs. We use one whole egg, plus an egg white. This helps provide additional moisture to the cookie.

Pre-Baking Tips

Soften butter. Depending on how warm or cold your home may be will depend upon how long it may take to soften. A quick hack to help soften is to put a microwave safe bowl in the microwave for about 30 to 60 seconds without the butter. Place the bowl over the butter to help soften - this will only take a few minutes.

Refrigerate Chocolate Before Use. This will help chop up a bit easier without it melting as you touch it. I like to chop in advance, place in bowl and keep in the refrigerator as I work on the rest of the recipe.

Sift Ingredients. Combine the flour, black cocoa, baking soda and salt into a bowl and sift together. This will help ensure your cookies have well distributed cocoa throughout and no clumps.

How To Make Chocolate Peppermint Cookies

This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Combine all purpose flour, baking soda and fine sea salt into bowl. Place sifter over dry ingredients and add black cocoa. Sift black cocoa onto other dry ingredients.

Step 2: Use whisk to help evenly distribute dry ingredients. Set aside.

Step 3: Combine butter, sugars and vanilla into a separate bowl. Then cream for about 2 to 3 minutes until light and fluffy.

Step 4: Add egg and egg white. Mix on medium low until well combined.

Step 5: Add dry ingredients and mix on low until just combined.

Step 6: Chop chocolate peppermint bark and then add to cookie batter.

Step 7: Fold the peppermint bark into the cookie batter with a rubber spatula.

Step 8: Use a 2 tablespoon cookie scoop to scoop out the batter and place on a baking sheet. Space about 2" apart.

Step 9: Preheat oven to 350 F. Refrigerate cookies for about 15 to 20 minutes while oven preheats.

Step 10: Bake for 10 minutes, or until you see cookie centers set. Remove from oven and place on wire rack to cool.

Storage

Pre-Bake Storage. You can prepare the recipe as listed, and then refrigerate the cookie dough scoops for at least 30 minutes. Then transfer into a freezer safe ziplock bag or container, and freeze for up to 3 months. When ready to bake simply remove from freezer, place on baking tray and bake an extra 1 - 2 minutes.

Post Bake Storage. Allow to cool and place in an airtight container or ziplock bag to keep fresh. Cookies remain fresh for up to 5 days.

Alternately you may also place in freezer safe ziplock bag or container and freeze for up to 3 months. When ready to eat, simply remove bag/container from freezer (do not open) and allow to come to room temperature.