Chocolate Peppermint Cookies
These Chocolate Peppermint cookies with their combination of peppermint chips with chocolate chunks equal the ultimate holiday treat.
Servings 12
Calories 277kcal
Ingredients
- ½ cup butter at room temperature 1 stick
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 cup all-purpose flour
- ½ cup of cocoa powder
- ½ cup semi-sweet chocolate chunks
- ½ cup white chocolate peppermint chips
Instructions
- Preheat your oven to 375F. Line two sheet pans with parchment paper.
- Using a stand or hand mixer, cream together the butter and granulated sugar until light and fluffy— about 2 minutes on medium-high speed. Make sure to scrape down the sides of the bowl 1-2 times.
- With the mixer on low, add the egg and vanilla extract. Mix until just combined, do not overmix.
- Next, with the mixer on low, add the flour and cocoa powder. Mix until there are no large lumps of dry ingredients remaining.
- Lastly, add the chocolate chunks and peppermint chips. Fold them into the dough with a silicone spatula.
- Scoop the cookies onto the parchment-lined baking sheets.
- Bake for 12-14 minutes, or until the cookies are set in the center. Ovens can vary widely so I highly recommend checking your cookies around the 8-minute mark to see how they are turning out.
- Store the cookies in an airtight container at room temperate for up to 2 days.
Notes
- Chocolate chips can be substituted for the chocolate chunks.
- If you can't find white chocolate peppermint chips you can substitute ¼ cup white chocolate chips and ¼ cup crushed candy cane.
- These cookies are best when served warm. I like to heat them for 15-20 seconds in the microwave for that “fresh from the oven” taste.
Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 107mg | Fiber: 1g | Sugar: 25g