If you’re looking for a festive dessert to impress your guests, look no further than these chocolate peppermint cookies. The combination of rich chocolate and refreshing peppermint is the perfect way to get in the holiday spirit. Whether you’re bringing them to a party or simply enjoying them at home, these cookies are sure to be a hit. Plus, they’re easy to make and customizable to your liking. Keep reading to learn how to make these delectable treats.
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CHRISTMAS RECIPE: CHOCOLATE PEPPERMINT COOKIES
WHAT DO YOU NEED TO MAKE CHOCOLATE PEPPERMINT COOKIES?
These cookies get their delicious chewy texture from the addition of vanilla pudding mix and the wonderful flavor of chocolate and peppermint candies. You can choose to purchase either name-brand or off-brand peppermint patties, just make sure you use about one cup total of chopped candies.
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- all-purpose flour
- baking soda
- salt
- salted butter
- brown sugar
- sugar
- chocolate instant pudding mix
- eggs
- vanilla extract
- semi-sweet chocolate chips
- Peppermint Patties
- baking sheet
- parchment paper
- mixing bowl
- electric mixer
- silicone spatula
- cookie scoop
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CHOCOLATE PEPPERMINT CHRISTMAS COOKIE RECIPE
The bright flavor of the peppermint cuts through the richness of the chocolate dough in these tasty treats. They are a unique addition to a cookie tray during the holidays!
CHRISTMAS RECIPE: CHOCOLATE PEPPERMINT COOKIES
Print PinEquipment
- Baking sheet
- Parchment paper
- mixing bowl
- electric mixer
- Spatula
- cookie baller
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces chocolate instant pudding mix one small box
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 round Peppermint Patties quartered (approx one cup)
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and set to the side.
- In a mixing bowl, whisk together flour, baking soda, and salt and set aside.
- Using a stand or electric mixer, cream the butter and sugar together on high speed until light and fluffy, at least 2 minutes.
- Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients. Run the mixer on low to start then, after about 1 minute, turn the mixer up to high and mix until combined.
- Add chocolate chips and mint piecess and stir with a rubber spatula until mixed throughly.
- Use a cookie baller to create uniform dough balls and place them on a cookie sheet.
- Bake for 10-12 minutes, or until slightly golden and just set on the top.
- Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.
FREEZING THIS COOKIE RECIPE
If you would like to bake only a few of these at a time, consider freezing the cookie dough! Scoop and roll individual dough balls and place them on a lined baking sheet. Freeze the cookie dough balls in the freezer for 30-60 minutes and then place them in a freezer bag. Pop as many out of the freezer as you would like, and bake them at 350 degrees for about 15 minutes.
You can also freeze the cookies after baking them. After the cookies have cooled, place them in a freezer bag in the freezer. The cookies will keep for 2-3 months.
TASTY INGREDIENT SWAPS FOR THESE COOKIES
- Add a few teaspoons of espresso powder/instant coffee to the dry ingredients to add a mocha flavor to the cookies.
- If you can’t find peppermint patties in the store, you can swap them for Andes mint pieces.
- Top the cookies with crushed candy cane pieces to add color to the cookies.
- Amp up the peppermint flavor by subbing out half of the vanilla with peppermint extract.
- Swap the semi-sweet chocolate chips with dark chocolate or white chocolate chips.
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