Chocolate peppermint chunk cookies
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Chocolate peppermint chunk cookies

A wonderfully chocolatey cookie featuring Ghirardelli peppermint baking chunks! Chocolate and peppermint fans rejoice!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips or any semi-sweet or bittersweet chocolate, melted
  • 1 package Ghirardelli peppermint chunks
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees F. Line two standard cookie sheets with parchment paper or silicone mats and set aside.
  • In a large bowl, whisk together the flour, baking soda and salt.
  • 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 and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, until well blended. Add in the vanilla and melted chocolate and mix well.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until a few dry streaks remain.
  • Turn the mixer off and fold in the peppermint chunks and remaining cup of chocolate chips by hand.
  • Using a cookie scoop or two spoons, portion out about a golf-sized ball of dough onto your prepared baking sheet. Make sure to leave at least 2 inches between each piece of dough because the cookies will spread.
  • Bake for 4 minutes and 30 seconds in your preheated oven, then rotate the pans top to bottom and from to back. Then bake for another 4 minutes and 30 seconds or until the sides of the cookies are set.
  • The tops may look underdone but that is OK because they will continue to set as they cool.
  • Remove the cookies from the oven and allow to cool completely before serving. You can cool them on a wire rack.


Cookies should be stored in an airtight container at room temperature and will keep for several days.
Source: Barely adapted fromĀ Ghirardelli