Patty Peppermint Chocolate Cookie (Printable Version)

Chewy chocolate treats with a refreshing peppermint twist, ideal for sharing or enjoying anytime.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon peppermint extract

→ Mix-ins & Topping

11 - 1 cup semisweet chocolate chips
12 - ½ cup crushed peppermint candies or candy canes

# How to Make It:

01 - Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and creamy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla and peppermint extracts.
05 - Gradually add the dry ingredient mixture into the wet ingredients, stirring just until fully combined.
06 - Fold in semisweet chocolate chips and half of the crushed peppermint candies gently to maintain texture.
07 - Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing each approximately 2 inches apart.
08 - Gently flatten each dough portion and sprinkle with the remaining crushed peppermint candies.
09 - Bake for 10 to 12 minutes, or until edges are set and centers remain soft.
10 - Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • They're done in under an hour start to finish, which makes them perfect for last-minute holiday hosting or unexpected cravings.
  • The peppermint doesn't overpower—it just whispers through the chocolate like a friendly nudge, so even peppermint skeptics end up reaching for seconds.
  • They stay wonderfully chewy in the middle even after a few days, which honestly never happens in my kitchen because they vanish.
02 -
  • Taking them out when the centers still look slightly underbaked is the secret to staying chewy—they keep cooking on the hot sheet even after you pull them from the oven.
  • Room temperature eggs and softened butter aren't just nice-to-haves; they're the difference between cookies that come together smooth and batter that looks curdled and angry.
03 -
  • Crush your peppermint candies right before adding them so the flavor stays sharp and they don't dissolve into the dough like sad little specks.
  • If you only have peppermint chips instead of extract, use about ½ cup of them folded into the dough and skip the extract—your cookies will taste minty without the overpowering extract bite.

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