These festive double chocolate cookies contain both peppermint chunks and chocolate chips. They are perfect for holiday gift giving! Everyone will love these double chocolate peppermint chunk cookies!
My former coworker L has a cookie exchange every year. She makes this a girls-only event and serves wine and appetizers. Towards the end of the soiree, we exchange cookies. Normally, I am very prepared for this party and plan ahead. I do my research on what kind of cookie I want to bring and find the perfect recipe to prepare.
This year I was not. We’ve had so much stuff going on that the party crept up on me. On top of that, my oven died. The entire front of my oven door – the handle, the viewing glass, the sides – all came off. I cried a little that day when this happened.
I had no idea what I wanted to make for this year’s cookie exchange so I relied on my favorite flavor combination – chocolate and mint. I had recently bought a package of peppermint chunk baking chips so threw those into the cookies for an added peppermint kick.
Most of the cookies this year were either some variation of chocolate chip or decorated cookies (dipped pre-made cookies). Another woman brought a chocolate peppermint cookie but she used crushed candy canes on top.
I’d recommend underbaking these slightly so they aren’t too hard when they cool. Just make sure to not overbake them or else they will turn out to be crispy and crunchy (unless that’s the type of texture you are purposely going after).
My family and I liked these cookies a lot. I especially liked the peppermint chunk baking chips and think I could have made these even more special with a drizzle of melted white and/or dark chocolate on top.
Double chocolate peppermint chunk cookies
- 1 and 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1/4 teaspoon peppermint extract
- 1/2 cup peppermint chunks I used Ghirardelli
- 1/2 cup chocolate chips
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and peppermint extract and mix well.
- Turn the mixer to low and slowly add in the dry ingredients. Mix until everything is just combined or a few dry streaks remain.
- Turn the mixer off and fold in the peppermint chunks and chocolate chips by hand.
- Using a cookie scoop or two spoons, scoop out the dough into balls and place onto your prepared cookie sheets. Make sure you leave at least 1-2 inches in between each dough ball.
- Bake in your preheated oven for 10-12 minutes or until the edges are set but the center is still soft (don't worry, it will firm up as it cools).
- Let the cookies cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.