• Cooking Time: 12
  • Servings: 24
  • Preparation Time: 20


Rich, fudgey cookies spiked with festive peppermint


  • 8 oz semisweet chocolate, roughly chopped
  • 4 Tbsp unsalted butter
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temp
  • 3/4 cup packed light-brown sugar
  • 1 tsp vanilla extract
  • 1/2-1 tsp peppermint extract, to taste
  • 12 oz semi-sweet or dark chocolate, roughly chopped (or 1 package chocolate chunks)
  • 12 peppermint candies, roughly chopped for garnish


  • Preheat oven to 350 degrees. Prepare two baking sheets with parchment or silpat.
  • Heat chopped chocolate and butter in a microwave-safe bowl in 25-second increments, stirring in between, until just melted. Whisk together the flour, baking powder, and salt and set aside.
  • In the bowl of your mixer, beat eggs, brown sugar, vanilla, and peppermint extract on high speed until the sugar has completely dissolved (4-5 minutes). Reduce speed to low and add the melted (and now slightly cooled) chocolate. Mix until uniform. Add the flour mixture until just combined. Mix in the chocolate chunks.
  • Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Sprinkle a few pieces of the chopped peppermints over each of the dough mounds, pressing lightly into the dough (you can do this post-baking, too). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet still soft in centers, 10 to 12 minutes. Cool on sheets 10 minutes and then transfer to a rack to cool completely. Store cookies in an airtight container.

Categories: Christmas  Cookies 

Author Credit: Confections of a Foodie Bride

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