Double Chocolate Peppermint Chunk Cookies

Double Chocolate Peppermint Chunk Cookies

Last week my book club (aka a group of friends who read a book and talk about it for one minute then drink wine and chat) had a cookie exchange! I decided this was the perfect chance to try the chocolate peppermint chunk recipe from the back of the Ghirardelli bag. I used these delicious peppermint chunks to make some festive brownies and bought another bag recently since they are limited edition and I loved them so much. Sometimes I even eat them plain when I need a little treat! The cookie recipe turned out really well—very soft and fudgy! I modified the recipe slightly by using less peppermint chunks and adding semi-sweet chocolate chips. Then I drizzled them with melted chocolate and sprinkled peppermint dust on top (you could also used crushed candy canes). I think this will be my new go-to Christmas cookie recipe because they were super easy to make and tasted amazing! Plus you can’t go wrong with peppermint and chocolate this time of year!

Double Chocolate Peppermint Chunk Cookies

Double Chocolate Peppermint Chunk Cookies

Double Chocolate Peppermint Chunk Cookies
Double Chocolate Peppermint Chunk Cookies

 

Double Chocolate Peppermint Chunk Cookies

Double Chocolate Peppermint Chunk Cookies

Double Chocolate Peppermint Chunk Cookies

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Chocolate Peppermint Chunk Cookies

These chocolate peppermint cookies are perfect for a holiday party! 

Course Dessert
Servings 2 dozen

Ingredients

For the cookies:

  • 1 cup bittersweet chocolate chips
  • 6 Tbsp. butter room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup peppermint chunks
  • 1 cup semi-sweet chocolate chips

For the topping:

  • 1 cup semi-sweet chocolate chips
  • crushed candy canes or peppermint dust

Instructions

For the cookies:

  1. Preheat oven to 350F. Line cookie sheet with parchment paper or silicone baking mat. 

  2. Melt bittersweet chocolate chips in a microwave-safe bowl, stirring at 30 second intervals until smooth. Set aside to cool.

  3. In the bowl of a standing mixer. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla extract and melted chocolate. Mix until combined. 

  4. In a medium bowl, whisk together flour, baking soda and salt. Add to chocolate mixture and mix on low until combined. Gently fold in the peppermint chunks and chocolate chips. 

  5. Scoop a heaping tablespoon of dough and place on the cookie prepared cookie sheet about 2 inches apart. I tried both dropping the dough and rolling it into a ball and there wasn't much of a difference. Bake for 9 minutes, cookies should be soft and fudgy. Transfer to wire rack to cool. 

For the topping:

  1. Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly. Drizzle over the cookies (I like to transfer it to a piping bag, cut the tip and zig zag it over the cookies). Sprinkles with crushed candy canes or peppermint dust. Enjoy!

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