If you love a thick, fudgy chocolate cookie with a soft, brownie-like center, this recipe is about to become a new favorite. These chocolate peppermint cookies are rich and deeply chocolatey, packed with melty milk chocolate chips, creamy white chocolate, and festive peppermint bark pieces in every bite. They bake up thick and chewy with slightly crisp edges and an ultra-soft center that stays gooey long after cooling.
Perfect for the holidays, cookie swaps, or a cozy night at home, these cookies are easy to make and deliver that bakery-style look and texture without any complicated steps. Chilling the dough ensures extra thickness, while a few simple ingredient tweaks create a bold chocolate flavor that pairs perfectly with cool peppermint for the ultimate Christmas cookie. Enjoy!
Chocolate Chunk Peppermint Cookies
Ingredients:
Dry Ingredients:
- 1 cup all purpose flour
- 1/2 cup dutch process cocoa powder (or regular is fine)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 1.5 tsp vanilla
Mix ins – 1/2 cup white chocolate chips, 3/4 cup semi sweet chocolate chips, 1/2 cup pepperoni bark chips (I use the full bag of Ghirardelli pepperoni baking chips that comes with all 3 of these!)
Directions:
- In a medium mixing bowl whisk together all the dry ingredients.
- In a large mixing bowl whisk together melted butter and both sugars.
- Add eggs and vanilla and whisk until glossy.
- Fold dry ingredients into wet until just combined. Dough will be thick and brownie-like.
- Gently fold in chocolate chips and peppermint bark.
- Scoop ¼ cup portions, roll into balls and place on a baking sheet lined with parchment paper.
- Chill dough 45–60 minutes or freeze for 20 min. (important for thickness).
- Preheat oven to 350°F (175°C)
- Bake 10 minutes until edges are set but centers look soft and slightly underbaked.
- Cool on pan 10 minutes, then transfer. Enjoy!
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