Chocolate Peppermint Cookies Recipe

I dreamed up Chocolate Peppermint Cookies that tuck white chocolate chunks and Andes Peppermint Crunch into soft, chewy chocolate dough with a tiny twist that makes them intriguingly different.

I didn’t plan on inventing a new holiday favorite, but that’s what happened with these Chocolate Peppermint Cookies. They are soft and surprisingly chewy, with deep chocolate flavor that sneaks up on you.

Each bite is studded with white chocolate chips and Andes Peppermint Crunch, a weirdly addictive combo that makes you pause and smile. I kept expecting the Andes Peppermint Crunch to hit first, but instead it plays tag with the chocolate, sometimes winning, sometimes losing.

If you’re into Chewy Chocolate Cookies vibes, this one’s gonna mess with your expectations, in the best possible way. I can’t wait for you to try it.

Ingredients

• Butter gives rich flavor and tender crumb, high in saturated fat and calories.
• Brown sugar adds molasses sweetness and moisture, mostly simple carbs, no fiber.
• Eggs bind and add protein, moisture some vitamins, helps structure during baking.
• All purpose flour provides structure via gluten, mostly carbs, low fiber unless whole grain.
• Cocoa gives deep chocolate flavor, low fat unsweetened, has antioxidants and bitterness.
• White chocolate is sweet creamy, mostly sugar and fat, no cocoa solids.
• Andes peppermint crunch adds minty crunch and sugar, candy bits add texture and extra sweetness.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup white chocolate chips
• 1 cup Andes Peppermint Crunch, roughly chopped

How to Make this

1. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat, set aside.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once or twice.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until combined, dont overmix.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt so there are no lumps.

5. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated; a few streaks of flour are ok, you dont want a tough cookie.

6. Fold in 1 cup white chocolate chips and 1 cup roughly chopped Andes Peppermint Crunch until evenly distributed.

7. Scoop dough by rounded tablespoon or a
1.5 tablespoon cookie scoop onto the prepared sheets, spacing about 2 inches apart; press a few extra peppermint pieces on top of each dough ball if you want them to look pretty.

8. Bake for 8 to 10 minutes until the edges are set but centers still look soft, they’ll firm up as they cool; check at 8 minutes to avoid overbaking.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. For chewier cookies chill the dough 20 to 30 minutes before baking, and to keep cookies soft store in an airtight container with a slice of bread.

Equipment Needed

1. Oven (preheat to 350°F)

2. 2 baking sheets plus parchment paper or silicone baking mat (keeps cookies from sticking)

3. Large mixing bowl (for creaming butter and sugars)

4. Medium bowl (to whisk flour, cocoa, cornstarch, baking soda and salt)

5. Electric hand mixer or stand mixer, or a sturdy wooden spoon if your doing it by hand

6. Measuring cups and spoons (accurate measurements matter in baking)

7. Whisk and rubber spatula (whisk dry ingredients, spatula for folding chips and scraping bowl)

8. Cookie scoop (1 to 1.5 tablespoon) or a rounded tablespoon for even sized cookies

9. Sharp knife and cutting board for the Andes pieces, plus a wire cooling rack so cookies cool properly

FAQ

Chocolate Peppermint Cookies Recipe Substitutions and Variations

• Unsalted butter (1 cup): you can use salted butter, same amount, just skip or cut the recipe salt to about zero; or swap for solid coconut oil 1 to 1 if you want a dairy free cookie, though they’ll be a bit crisper and taste faintly of coconut.
• Eggs (2 large): try flax eggs for a vegan option — 1 tablespoon ground flaxseed plus 3 tablespoons water per egg, let sit 5 minutes; or use 1/4 cup unsweetened applesauce per egg for a softer, cakier cookie.
• All purpose flour (2 1/4 cups): replace with a 1 to 1 gluten free all purpose blend (add 1/4 teaspoon xanthan gum per cup if your blend lacks it) or swap in whole wheat pastry flour 1 to 1 for a nuttier, slightly denser bite.
• Andes Peppermint Crunch (1 cup): sub with 1 cup crushed candy canes or peppermint bark for more crunch, or 1 cup peppermint baking chips if you want pieces that melt a bit more into the dough.

Pro Tips

– Chill it, for real: cooling the dough at least 20 to 30 minutes makes the cookies thicker and chewier, and it stops the peppermint bits from turning into little melted streaks. if you forget, pop scooped balls in the freezer for 10 minutes and bake from frozen, add 1 to 2 minutes.

– Chop the Andes smartly: dont pulverize them into dust, leave a mix of small bits and a few bigger chunks you can press on top so they show off. big pieces give texture, tiny shards just disappear or melt into the dough.

– Watch the bake not the clock: ovens lie, so start checking at 7 to 8 minutes, pull them when the edges look set but centers still look soft, they firm up while cooling. use an oven thermometer and rotate the pans mid bake if your oven has hot spots.

– Keep them soft and fresh: store in an airtight container with a slice of bread or a marshmallow to keep moisture, or freeze baked cookies and reheat briefly in a warm oven to revive that just-baked texture. use decent quality white chocolate chips so they taste creamy and not chalky.