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!
[one_half padding=”0 10px 0 0″]
[/one_half]
[one_half_last padding=”0 0 0 10px”]
[/one_half_last]
Chocolate Peppermint Chunk Cookies
These chocolate peppermint cookies are perfect for a holiday party!
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:
-
Preheat oven to 350F. Line cookie sheet with parchment paper or silicone baking mat.
-
Melt bittersweet chocolate chips in a microwave-safe bowl, stirring at 30 second intervals until smooth. Set aside to cool.
-
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.
-
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.
-
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:
-
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!
