Chocolate Peppermint Chocolate Chip Cookies

Chocolate Peppermint Chocolate Chip Cookies sing of the holiday season with their combination of chocolate and peppermint and are so easy to make. These dense chocolate peppermint cookies are the perfect treat for Santa or sharing throughout the holiday season.

Prep Time 15

Cook Time 12

Total Time 27

Servings (1.5T) cookies

Calories 133kcal

Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup unsalted butter softened (1 stick)
¾ cup plain Greek yogurt
1 cup granulated sugar
¾ cup dark brown sugar
2 eggs
1 teaspoon pure vanilla extract
12 oz. bittersweet chocolate chips 1 bag / 2 cups
¾ cup peppermints or candy canes 12 regularly sized candy canes

US Customary - Metric

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
Sift the flour, cocoa, baking soda and salt into a medium bowl. Whisk to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, Greek yogurt and sugars until fluffy, about 2-3 minutes.
Add eggs and vanilla extract to the wet ingredients. Mix until combined, about 1-2 minutes.
Add the flour mixture, and beat on low speed, until just combined. Do not overmix.
Fold in the chocolate chips and candy cane pieces with a rubber spatula.
Use a 1.5-tablespoon cookie scooper to scoop cookie dough balls. Place them on the baking sheet about 3" apart from one another so they can spread in the oven.
Bake for about 12 minutes or until puffed and slightly cracked.
Transfer to a wire rack to cool completely before enjoying.

Notes

These cookies store well in an airtight container at room temperature or in the refrigerator for up to 3 days.

Please note that I used a combination of 1 cup dark chocolate chips and 1 cup semisweet chocolate chips in this recipe. You may use the chocolate chips you like best.

Nutrition