These peppermint chocolate cookies are chewy cookies with white peppermint chocolate squares on top. They are soft cookies with crisp edges and are full of ooey gooey chocolate chips. No chilling required! If you are a fan of peppermint, these are the recipe for you!
These are the cutest festive treat! They are chocolate chip cookies with semi-sweet chocolate chips and mini white chocolate chips. After baking, a Ghirardelli peppermint bark chocolate is placed on top.
This recipe makes 6 cookies in total. I used my Small Batch Chocolate Chip Cookies base for these cookies! Feel free to double the recipe by clicking the ‘2x’ in the recipe card!
Enjoy these sweet minty chocolate cookies this Christmas season!
Why this recipe works
- Chocolate and peppermint – This is such a delicious combination!
- Christmas treat – The perfect cookie to make with kids this winter season!
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is melted and cooled. If it is too warm, the cookies will spread too much in the oven.
- Brown sugar – I used light brown sugar. Dark brown sugar works as well.
- Peppermint bark – I found mine at my local grocery store. I used these Ghirardelli squares.
- Chocolate chips – Use a high quality chocolate chip brand for best results. I used semi-sweet chocolate chips and mini white chocolate chips!
- Egg – An egg yolk is used for richness.
- Salt – These cookies are balanced with salt and have extra sea salt sprinkled on top after baking for both looks and flavour.
Step by step instructions
Here is how to make and bake these chocolate peppermint cookies. You will need a tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg yolk.
Step 2 – Add in dry ingredients. Fold in flour, baking soda, and salt.
Step 3 – Add in chocolate chips. Next, add in the chocolate chips and mini white chocolate chips. Use a rubber spatula to fold them in.
Step 5 – Bake the cookies. Bake the cookies for 13-16 minutes. Mine took 16 minutes exactly.
Step 6 – Add peppermint bark chocolate. Immediately after removing the cookies from the oven, place a chocolate peppermint bark square on top of each cookie. Gently press them on. Let the cookies sit on the hot tray for 5 minutes before transferring them to a cooling rack to set.
My favourite way to eat this cookie is warm! When you bite into the center you’re met with a gooey minty chocolate that is so dang good.
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- To elevate this recipe, brown the butter.
FAQ
Can I make these into smaller cookies?
I wouldn't recommend this. The size of these cookies are made to fit the chocolate squares on top perfectly.
Can I use any chocolate peppermint squares?
Yes. Just make sure you add them immediately on top after the cookies are done baking. You can also leave them out just to have a simple chocolate chip cookie.
Can I freeze these cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
Can I use regular-sized white chocolate chips?
Yes! I just found these mini ones are the store and thought they were so cute!
Check out these recipes
- Classic Cranberry Orange Muffins
- Gingerbread Oatmeal Cookies
- Christmas M&M Oatmeal Bars
- Bakery Style Cranberry Orange Muffins
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Peppermint Chocolate Cookies
Ingredients
- 1/2 cup butter melted
- 2/3 cups brown sugar
- 2 tbsp white sugar
- 2 egg yolks room temperature
- 1 tbsp vanilla
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup mini white chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 6 Ghirardelli Peppermint Bark Squares
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Melt the butter and let cool for 15 minutes while you prep the rest of your ingredients.1/2 cup butter
- In a large bowl, whisk melted butter, brown sugar, and sugar. Add in vanilla and egg. Whisk until smooth.2/3 cups brown sugar, 2 tbsp white sugar, 2 egg yolks, 1 tbsp vanilla
- Add in flour, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Do not over mix!1 1/3 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
- Add in semi-sweet chocolate chips and mini white chocolate chips and fold into dough.1/3 cup mini white chocolate chips, 1/3 cup semi-sweet chocolate chips
- Scoop 6 cookie dough balls using an ice cream scooper and place on the prepared cookie sheet.
- Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and gently press a peppermint bark chocolate square immediately in the center of each cookie. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!6 Ghirardelli Peppermint Bark Squares
- Enjoy!
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