Cookies recipe

Best Recipe for Crunchy Chocolate Peppermint Cookies

PICTURED: DANE TASHIMA; FOOD STYLING: JASON SCHREIBER

With a texture similar to a crinkle cookie (minus the sugar coating), these crunchy chocolate peppermint cookies are soft in the center and slightly chewy around the edges. The rich batter not only contains unsweetened melted chocolate, but also semi-sweet chocolate chunks. There is only 1/4 teaspoon of peppermint extract, more than that and the peppermint flavor is irresistible. For more chocolate and peppermint combinations, check out Peppermint Bark and Chocolate Peppermint Cheesecake. Or go for white chocolate and try our White Chocolate Peppermint Blondies.

Store cookies in an airtight container for up to 5 days. To prevent the chocolate coulis from running, place a layer of parchment paper between the cookies. You can also freeze the dough for up to 3 months. Divide the dough into individual balls, then freeze on a baking sheet lined with parchment paper. Once solid, you can transfer the dough balls to a freezer-safe zip-top bag. Take out a few portions at a time and cook them according to the recipe, or cook them all at once.

PS Be careful not to overheat the chocolate – you’ll want to stop heating the chocolate in the microwave when it’s just melted.

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Yields:

30

Preparation time:

0

hours

ten

minutes

Total time:

4

hours

ten

minutes

2oz.

(55 g.) unsweetened chocolate, finely chopped

1 ea.

(120 g.) all-purpose flour

2


large eggs, room temperature

1 ea.

(200 g.) granulated sugar

1/4 tsp.

(50 g.) vegetable oil

1/4 tsp.

peppermint extract

1 oz.

semi-sweet chocolate

Crushed peppermints, to sprinkle

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  1. In a small heatproof bowl, heat the unsweetened chocolate in the microwave in 15 second intervals, stirring in between, until melted and smooth. Let cool slightly.
  2. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, whisk eggs, granulated sugar and oil until well blended. Whisk in the peppermint extract, then the melted chocolate until combined. Add the dry ingredients and stir until completely incorporated. Cover and refrigerate until firm but scoopable, at least 3 hours or up to 1 day.
  3. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
  4. Scoop out about 30 level tablespoons (18 grams each) of batter and arrange them 2 inches apart on the prepared baking sheets. Bake the cookies until they are puffed and just set around the edges, 10 to 12 minutes (they will firm up slightly as they cool). Let cool completely.
  5. In a small heatproof bowl, heat the semi-sweet chocolate in the microwave in 15 second intervals, stirring in between, until melted and smooth. Dip half of each cookie in chocolate, then sprinkle with candies.

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chocolate peppermint cookies half covered in chocolate with crushed peppermint candies

PICTURED: DANE TASHIMA; FOOD STYLING: JASON SCHREIBER

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