Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are the perfect choice to start your holiday baking. The combination of cocoa powder, dark chocolate chips and chopped Ghirardelli peppermint bark make for the best Christmas cookies.
Servings: 24
Ingredients
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter, softened (2 sticks butter equals 1 cup)
- 1¼ cups sugar
- ½ teaspoon peppermint extract
- 2 eggs
- ½ cup dark chocolate chips
- ½ cup Ghirardelli peppermint bark, chopped
- Additional chopped peppermint bark for topping
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda in a medium bowl until combined then set aside.
- In a large bowl, beat the butter and sugar until smooth and creamy.
- Add the peppermint extract and eggs . Only add one egg at a time, beating until blended between each egg.
- Next slowly add in the dry ingredients and mix until well combined.
- Fold in the dark chocolate chips and peppermint bark and stir to combine.
- Use a cookie dough scoop or tablespoon to scoop out dough. Roll each scoop into a ball and place on the prepared baking sheet. Lightly press down cookie dough with your fingers. Then top the cookie dough with additional chopped peppermint bark.
- Bake the cookies one batch at a time in the center of preheated oven for 10 to 12 minutes. Cookies are done when the edges are firm but the center is still soft.
- Allow the cookies to cool on the baking sheet for at least five minutes before transferring to a wire cooling rack to finish cooling before serving.
Notes
Substitution: You may use Andes Peppermint Crunch Thins in place of the Ghirardelli peppermint bark.
How to Store: Store cookies in an airtight container at room temperature for up to 4 days.
Baking Tip: When baking multiple batches make sure to bake one sheet pan at a time in the center of the oven. If using the same baking sheet for each batch always let your cookie sheet cool completely between batches.