Chocolate and Peppermint Chip Cookies

Chocolate and Peppermint Chip Cookies

Here’s to the beginning of holiday recipes. I’m starting off by making your Monday after the holiday weekend a little sweeter with these Chocolate and Peppermint Chip Cookies. A timeless and classic Christmas time combination that goes great in cookies, drinks, candy… etc.

These made a lot of cookies… around 4 dozen. So these are perfect if you need to bring a mass amount of cookies to a party, to a cookie exchange, to the office for a holiday party… these are the cookies for you. Plus, the dough is super good too. Let’s face it… we ALL eat the cookie dough.

You can use these Andes Peppermint Crunch Chips or you can crunch up candy canes and use those too. I personally like how the crunch chips melt in the cookies, and you won’t have to worry about the candy canes being possibly too crunchy.

Below is the recipe!

Chocolate and Peppermint Chip Cookies


  • 2 1/4 c. flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 c. butter (2 sticks)
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3/4 c. cocoa
  • 1/2 c. chocolate chips
  • 1/2 c. peppermint chips


  1. preheat your oven to 375 line a baking pan with parchment paper
  2. in a medium to large sized bowl, combine your dry ingredients (flour, salt, baking soda and cocoa powder)
  3. in a large bowl, using a mixer, mix together your butter, white sugar and brown sugar.
  4. once the sugar and butter is mixed thoroughly, beat in one egg at a time. then mix in your vanilla.
  5. slowly pour your dry mix into your wet mix and beat until combined together.
  6. fold in your chocolate chips and your peppermint chips
  7. roll your dough into golf ball sized dough balls, and bake for 12 minutes.
  8. repeat the above step until all your dough is used.
  9. let cool and enjoy!
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