Chocolate and peppermint is one of those flavor combinations that only gets to shine for a few months a year and I think that is exactly why it hits so hard every single December. These chocolate chunk peppermint cookies are the Christmas cookie I look forward to making more than any other on the holiday baking list. Thick, fudgy, brownie-like centers, slightly crisp edges, and packed with semi sweet chocolate chunks, creamy white chocolate chips, and peppermint bark pieces in every single bite. The kind of cookie that makes people reach for a second before they have even finished their first.

The dough is thick and rich and comes together in one bowl which is one of my favorite things about this recipe during a season when the kitchen is already busy enough. Dutch process cocoa powder gives you that deep, almost intense chocolate flavor that makes these taste like a seriously good chocolate cookie before the peppermint even comes into the picture. Melted butter instead of creamed butter is what gives them that dense, fudgy brownie-like texture and the extra egg yolk adds richness that takes the whole thing to another level.

Chilling the dough is the step that makes these bakery style thick cookies actually work so do not skip it. Forty five to sixty minutes in the fridge or twenty minutes in the freezer allows the dough to firm up so the cookies bake up tall and thick instead of spreading thin and flat. Big quarter cup portions rolled into balls, chilled, and then baked at 350 for exactly ten minutes. You pull them when the edges are set and the centers still look slightly underdone and then you let them finish on the pan for ten more minutes. That patience right at the end is what gives you that perfect soft center every single time.

The Ghirardelli peppermint baking chips bag is the shortcut that makes this recipe so easy because it comes with all three mix-ins already together. Semi sweet chocolate, white chocolate, and peppermint bark all in one bag that you fold right into the dough. Less measuring, less cleanup, and the perfect ratio of chocolate to peppermint in every single cookie. Make these for your holiday cookie tray, a cookie exchange, or just because December deserves a really incredible chocolate peppermint cookie.

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A post shared by Nicole Warren | Faith, Food & Motherhood (@nicole_thenomad)

Why You’ll Love This Recipe:

This is the Christmas cookie that earns the most requests of any on the holiday baking list and once people try them they immediately ask for the recipe which is the highest possible endorsement a cookie can receive
The Ghirardelli peppermint baking chip bag is the shortcut that brings all three mix-ins together in one perfectly calibrated package so you get the ideal ratio of chocolate to white chocolate to peppermint in every single cookie without any separate measuring
Melted butter and an extra egg yolk together create that dense, fudgy, brownie-like center that sets these apart from every other chocolate peppermint cookie recipe and makes them genuinely extraordinary rather than just good
These freeze beautifully which means you can make a full batch ahead of time and pull them out throughout December without any additional baking effort for the rest of the season

Key Ingredients:

Dutch process cocoa powder: Half a cup gives you that deep, intense, almost bittersweet chocolate flavor that makes these taste like a seriously good chocolate cookie before the peppermint even enters the picture. Dutch process is recommended over natural cocoa because it has a smoother, less acidic flavor that pairs beautifully with the sweet mix-ins
Melted butter slightly cooled: Half a cup of melted rather than creamed butter is what creates that dense, fudgy brownie-like texture that makes these so extraordinary. Melted butter creates less lift and more spread which combined with the chilling step gives you thick cookies with that incredible chewy center
Extra egg yolk: The addition of one extra yolk alongside the whole egg adds richness, fat, and a depth of flavor that makes these taste noticeably more indulgent than a standard two egg cookie dough. The yolk is what gives you that glossy, slightly dense dough that bakes into those extraordinary centers
Brown sugar heavy: Three quarters of a cup of brown sugar to just a quarter cup of white sugar ensures maximum moisture, chew, and that deep caramelized sweetness that makes every bite taste so rich and satisfying
Ghirardelli peppermint baking chips: The full bag contains all three mix-ins already together in the perfect ratio: semi sweet chocolate, white chocolate, and peppermint bark pieces. One bag, no separate measuring, and the perfect chocolate to peppermint balance in every single cookie
Andes mints: Pressed onto each warm cookie right out of the oven so they melt slightly and adhere perfectly to the top of every cookie adding an extra hit of cool peppermint flavor and making each one look completely finished and beautiful

Tips for Success:

Chill the dough for the full forty five to sixty minutes before baking and do not rush this step. The dough is very soft from the melted butter and room temperature dough will spread flat and thin rather than baking up tall and thick. The chill is what makes these bakery style cookies
Pull them at exactly ten minutes when the edges are set and the centers still look underdone and slightly soft. Let them cool on the pan for ten full minutes before transferring. That cooling time is what sets the center into that perfect soft fudgy result without overbaking
Press the Andes mints onto each cookie immediately after they come out of the oven while the cookies are still warm enough for the mint to soften and meld slightly into the top
Use a quarter cup scoop to portion the dough so every cookie is the same generous size and they all bake at exactly the same rate. Inconsistent sizing means some are overbaked before others are done

Storage:

Store chocolate chunk peppermint cookies in an airtight container at room temperature for up to five days. They stay thick, soft, and fudgy throughout the entire storage window because of the melted butter and brown sugar heavy formula. These also freeze beautifully for up to two months making them one of the best make ahead holiday cookies for cookie exchanges, gift boxes, and having something incredible ready throughout December. Freeze baked cooled cookies in a single layer before transferring to a freezer bag with parchment between layers. Thaw at room temperature for about thirty minutes before eating.

FAQ:

Can I use regular cocoa powder instead of Dutch process?
Yes. Regular unsweetened cocoa powder works here and gives you a slightly more acidic, less smooth chocolate flavor. The cookies will still be deeply chocolatey and completely delicious. Dutch process is recommended for the smoothest most intense chocolate flavor that makes these taste like a really serious chocolate cookie but the difference is subtle enough that either option produces a result worth making.

Can I skip the chilling step?
Chilling is strongly recommended and is the step that makes these bakery style thick cookies actually work. Skipping it means the cookies will spread significantly and lose that tall thick profile that makes them so special. If you are short on time freeze the dough balls for twenty minutes rather than refrigerating for forty five which achieves a similar result in less time.

What if I cannot find the Ghirardelli peppermint baking chips?
You can substitute with your own combination of semi sweet chocolate chips, white chocolate chips, and crushed candy canes or peppermint bark. Use about three quarters cup semi sweet chips, half a cup white chocolate chips, and a quarter cup of crushed peppermint candies. The Ghirardelli bag is the shortcut that gets the ratio right without measuring but assembling your own mix-in combination gives you the same result with just a little more effort.