Double chocolate peppermint chunk cookies
This double chocolate cookie is bursting with peppermint chunks and chocolate chips. It's perfect for the holidays or a cookie exchange!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 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.
Cookies should be stored in an airtight container at room temperature and will keep for several days.
Source: Barely adapted from Spoonful of Flavor