Chocolate Chunk Peppermint Cookies
Thick and fudgy chocolate chunk peppermint cookies with a brownie-like center, slightly crisp edges, and a mix of semi sweet chocolate chips, white chocolate chips, and peppermint bark pieces throughout. Made with dutch process cocoa, melted butter, and an extra egg yolk for maximum richness. Chilled before baking for that bakery style thickness and pulled slightly underdone for the perfect soft center.
Ingredients
Dry Ingredients:
- 1 cup all purpose flour
- ½ cup dutch process cocoa powder or regular is fine
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temp
- 1½ tsp vanilla
Mix-ins:
- ½ cup white chocolate chips
- ¾ cup semi sweet chocolate chips
- ½ cup peppermint bark chips (I use the full bag of Ghirardelli peppermint baking chips that comes with all 3 of these!)
- Andes mints
Instructions
- 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.
- Top each with an unwrapped Andes mint and enjoy!