These dark Chocolate Peppermint Cookies are combined with chopped peppermint chocolate and brings a holiday classic combination of flavors to your home. Easy to prepare and bake so that you can enjoy them in a single evening.
The holidays are upon us once again, and for some of us there can be no holiday baking without peppermint making its way in. I myself have never been a giant peppermint fan, but my husband absolutely adores peppermint chocolate so I knew I had to try and satisfy his sweet tooth. Every year he never fails to buy himself multiple bags of the Ghirardelli Peppermint squares, so those had to make an appearance in this cookie.
Since I am not the biggest peppermint fan I wanted to try and also create a cookie that wasn't overpowering in peppermint. The Ghirardelli peppermint squares were the perfect fit, plus adding black cocoa into the recipe to help balance out the sweetness with some bittersweet chocolate. I do promise you will love these peppermint chocolate cookies!
Why You Will Love This Recipe
Easy To Make. This recipe is for all of us who are strapped with time during the holiday season. These cookies come together quickly and bake just as fast.
Chocolate Deliciousness. The combination of black cocoa and chocolate from the peppermint bark create a deliciously sweet cookie.
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.
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.
You can, but if you do I recommend using semisweet or dark chocolate morsels in place of the peppermint bark.
Absolutely! Substitute 1:1 in the recipe. Just don't forget to sift!
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.
More Recipes To Enjoy
Vanilla Bean Sugar Cookies
Butterscotch Chocolate Chip Cookies
Mexican Cinnamon Cookies
If you have tried this Chocolate Peppermint Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Chocolate Peppermint Cookies
- hand mixer with whisk attachment
- mixing bowls
- kitchen scale optional but recommended
- rubber spatula
- 2 tbsp scoop
- 2 ½ cup all purpose flour 320 g
- ¾ cup unsalted butter, softened 168 g
- ½ cup sugar 100 g
- ½ cup dark brown sugar, packed 100 g
- ½ cup black cocoa powder, sifted 52 g
- 1 large egg room temperature
- 1 egg white room temperature
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- ¼ tsp baking soda
- 4 - 5 oz Ghirardelli Chocolate Peppermint Bark
- 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.2 ½ cup all purpose flour, ½ cup black cocoa powder, sifted, 1 tsp fine sea salt, ¼ tsp baking soda
- Use whisk to help evenly distribute dry ingredients. Set aside.
- Combine butter, sugars and vanilla into a separate bowl. Then cream for about 2 to 3 minutes until light and fluffy.¾ cup unsalted butter, softened, ½ cup sugar, ½ cup dark brown sugar, packed, 1 tsp vanilla extract
- Add egg and egg white. Mix on medium low until well combined.1 large egg, 1 egg white
- Add dry ingredients and mix on low until just combined.
- Chop chocolate peppermint bark and then add to cookie batter.4 - 5 oz Ghirardelli Chocolate Peppermint Bark
- Fold the peppermint bark into the cookie batter with a rubber spatula.
- Use a 2 tablespoon cookie scoop to scoop out the batter and place on a baking sheet. Space about 2" apart.
- Preheat oven to 350 F. Refrigerate cookies for about 15 to 20 minutes while oven preheats.
- Bake for 10 minutes, or until you see cookie centers set. Remove from oven and place on wire rack to cool.