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Chocolate peppermint chip cookies to get you in the mood for the Holiday season
‘Tis the season! Our tree is up and presents are sort of getting bought and wrapped. I hate wrapping presents, though. In the future, my kids are probably going to think I’m a disappointment cause the gift wrapping on their friends’ birthday gifts will be pathetic. When I was young, I always looked up to my mom and thought, “moms know EVERYTHING and know how to do everything PERFECTLY.” Which, for me, is true cause my mom’s present wrapping was always perfect and she rarely ever used gift bags, she knew how to sew things and hem things, she knew how to do various styles of braids in my hair. And then I think about myself and I panic because I can’t do ANY of that. I don’t know how to French braid, I don’t know how to sew, I don’t know how to wrap a present neatly..it’s kind of panic-inducing cause I don’t want my kids to think I’m a disappointment. I guess I have some time between now and then to learn, right?
Who loves good chocolate cookies with peppermint? Peppermint with cookies around the holidays is always the quintessential reminder that the holidays are amongst us. My favorite cookies around the holidays, especially in December are peppermint and chocolate cookies. I mean, they just TASTE like Christmas!
My coworker found these Andes Peppermint Crunch Baking Chips at the store and immediately texted me about them. I told her to grab me two bags. I already knew what I was going to bake up with them! No doubt in my mind that a soft chocolate cookie was going to be used. These cookies went like hot cakes at work so bake up a batch yourself and spread the holiday cheer :)
Chocolate Peppermint Chip Cookies
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 3.4 ounce (96 g) package of chocolate fudge pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all purpose flour
- ¼ cup (22 g) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (237 g) Andes peppermint crunch baking chips
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
- Slowly add in the dry ingredients until just combined. Fold in the peppermint chips with a spatula.
- Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
- Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
- Store in an airtight container for up to 5 days.
Nutrition
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Look & sound Yummy!!
I made these Chocolate Peppermint Chip Cookies at home. My kid and his friends liked them very much!
I bake a lot and rarely write reviews but these cookies are absolutely delicious. The batter was thick (I added another egg) but they turned out perfect. A keeper.
These are DELICIOUS! I will say though, my arm and hand was killing me after making these!! And I used my Kitchen Aid Mixer. I kept going back to look at the recipe to see if I missed some liquid, LOL. And then when I had to add the chips, OMG! That being said, I’m done complaining. These are wonderful cookies. I can’t wait until my kids get home to try them. I have 2 dough scoopers and used my larger or the two. I still ended up with a little over 3 dozen. Now I need a pretty plate like yours, LOL.
Haha, yeah, the dough is pretty thick but I’m glad you enjoyed it :) I got the plate on sale at Crate and Barrel one year!
I just made these for a Christmas cookie exchange and they are DELICIOUS!!! I am not an experienced baker and I was so surprised that they came out so well. How big is a medium cookie scoop? I used a heaping tablespoon of dough and the first ones were a little small, so I combined a few to make the next batch bigger. I think I ended up with 30 cookies. Also, I don’t have a stand mixer (“with the paddle attachment”) so it was a little difficult to mix with a regular hand mixer, but like I said, they still came out great! Can’t wait to share them tonight!
I’m so glad they turned out for you!! A medium cookie scoop for me is 1/2 tbsp. It’s by OXO. :)
I need to make these cookies but do not have a pudding mix — Is there a good substitute that you know of? Also, I am wanting to stuff (or sandwich) them with a whole Andes mint instead of using chips.. do you think that would work with this dough?
No, sorry, I do not since this is a pudding based recipe. You could maybe add in 2 tbsp. of cornstarch to get the right consistency but I’ve never tried that so I can’t tell you the results. You can stuff whole Andes mints if you want.
These are perfect for the holidays! They look so good!
These look so great! I am going to add these to my holiday baking list!!! :)
These cookies look so delicious! I may have to serve them at my annual holiday party. Thanks for sharing!