Chocolate Peppermint and Chocolate Chip Cookies

Crushed peppermint candy gives these Chocolate Peppermint and Chocolate Chip Cookies an extra festive look. 

If you need a cookie recipe for Christmas gifts, make these chocolate and peppermint cookies. You'll get a yield of about 45 cookies, and they will last up to 10 days at room temperature and at least 30 days in the freezer. 

Plus, they are seriously hard to resist. Mint + Chocolate is an amazing combination of flavors and gives peanut butter and chocolate a run for its money. That's a debate for another day! 

In the meantime, to fulfill your chocolate and mint cravings, be sure to try these Chocolate Peppermint Crunch Cookies, Peppermint Patty Brownie Bites, and Homemade Thin Mints. 

Ingredients in these Cookies: 

For the Flour Mixture: You will need chocolate chips, crushed peppermint candy, Dutch process cocoa powder, and baking soda. 

For the Butter Mixture: You will need butter, oil, sugar, an egg, salt, and vanilla extract. 

To top the Cookies: You will need more of the peppermint candy. 

The first time I made these cookies, I smashed some small candy canes in a freezer bag for incorporating into and topping these cookies. This time, I found bagged peppermint crunch at Home Goods - so much easier! Now I wish I'd bought more! 

Once you've combined the flour mixture and the butter mixture, you will also add more chocolate chips to the cookie dough, making them even more chocolate-y. Ideally, use mini chocolate chips if you can, but standard semi-sweet chocolate chips will work just fine. Be sure to use a scale to measure the chips. 

The dough is really easy to work with and is not very persnickety. I broke all of the baking rules and used a cold egg and briefly microwaved the butter to soften it. The hardest part is keeping track of the timing of each baking sheet... bake for 8 minutes, add the topping, bake for another 2 minutes, cool for 4 minutes.. I used two timers to keep track and only got confused once. 

The result? A totally delicious cookie. Chocolatey, pepperminty, buttery, and a just enough salt to give it that salted chocolate taste that is soooo good.

Making these cookies reminded me that I really love baking with chocolate and peppermint, including peppermint stick cookies, chocolate peppermint brownies, chocolate mint filled cookies, mint chocolate French macarons. chocolate mint sandwich cookies, and chocolate peppermint swirl poundcake. 

So many recipes that I need to revisit! 

This week, the Sunday Funday group (a group of my favorite food bloggers) is posting recipes with the theme, Peppermint! 

• Candy Cane Bark from Sid's Sea Palm Cooking
• Candy Cane Meringue Kisses from Food Lust People Love
• Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
• Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
• Hot Chocolate With After Eight Peppermint from Sneha's Recipe
• Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
• Painted Peppermint Cookies from Culinary Cam
• Peppermint Patty Surprise Cookies from A Day in the Life on the Farm

Chocolate Peppermint and Chocolate Chip Cookies

Yield: 40 cookies

Author: Karen Kerr

Prep time: 10 MinCook time: 30 MinInactive time: 15 MinTotal time: 55 Min

Crushed peppermint candy gives these Chocolate Peppermint and Chocolate Chip Cookies an extra festive look.

Ingredients

• 9 ounces semisweet mini chocolate chips, divided
• 1 cup crushed candy canes or peppermint crunch, divided
• 1 3/4 cups (7 7/8 ounces) unbleached all purpose flour
• 7 tablespoons Dutch process unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 cup unsalted butter, softened
• 2 1/2 tablespoons vegetable oil
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. Place a rack in the middle of your oven and preheat it to 350 degrees F and line three baking sheets (you don't necessarily need three, but this worked for me to always have a cool baking sheet) with nonstick parchment paper.
2. In the bowl of a food processor, add 3/4 cup of the chocolate chips, 1/3 cup of the crushed peppermint candy, all of the flour, cocoa, and baking powder. Pulse a few times, and then process until everything is finely ground.
3. Place the butter, oil, and sugar in the bowl of a stand mixer and mix with the paddle attachment until fluffy and light colored.
4. Add the egg, salt, and vanilla and mix until incorporated.
5. Beat in the flour mixture on low, 1/2 cup at a time. Add the rest of the chocolate chips and mix until just incorporated.
6. Scoop out the dough into 1 1/4 inch balls and place them about 2 inches apart on the parchment.
7. Press them down with your fingers or the bottom of a glass to a 2 inch round.
8. Bake the cookies, one sheet at a time, for 8 minutes. Remove the sheet from the oven and sprinkle each cookie with some of the crushed peppermint. Spray the bottom of a glass with spray oil, and gently press the candy into the cookies. Return the sheet to the oven and bake for 2 to 3 minutes more.
9. Allow the cookies to cool on the cookie sheet for 4 to 5 minutes. Move the cookies to a rack and cool completely.
10. Repeat with the rest of the dough.
11. You can keep these in an airtight container for up to 10 days! You can also freeze them for a month.

Nutrition Facts

Calories

146

Fat (grams)

9 g

Sat. Fat (grams)

6 g

Carbs (grams)

15 g

Fiber (grams)

1 g

Net carbs

14 g

Sugar (grams)

9 g

Protein (grams)

2 g

Cholesterol (grams)

14 mg

https://www.karenskitchenstories.com/2013/12/chocolate-peppermint-and-chocolate-chip.html

Karen's Kitchen Stories

cookies, chocolate, peppermint

dessert

American

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Recipe adapted from Nancy Baggett's All American Cookie Book, published in 2001. I've loved every cookie that I've made in this book. 

Other books by Nancy Baggett: The All-American Dessert Book, Kneadlessly Simple: Fabulous Fuss-Free No-Knead Bread, Simply Sensational Cookies, and many more.