Soft Chocolate Peppermint Cookies
Soft, chewy, chocolatey cookies studded with dark chocolate and white chocolate peppermint chips.
Servings 15 Cookies
Ingredients
- 1/3 cup oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1 cup peppermint chips
- 1/3 cup chocolate chips
Instructions
- Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment. If you don't have parchment, grease your pan and consider purchasing a roll of parchment.
- In a large bowl, add the oil, sugar, and cocoa powder. Stir until combined.
- Add eggs to mixture one at a time and stir until combined.
- Add in vanilla and baking powder. Stir until combined.
- Add in the flour. Stir until combined. The mixture will be thick and sticky, like thick brownie batter. That's what we're going for. Don't add in more flour.
- Fold in the chocolate chips and peppermint chips.
- Scoop by the tablespoonful onto your parchment lined cookie sheets leaving 4 fingers worth of space between each cookie.
- Bake at 350 degrees for 8-10 minutes. Baking chocolate cookies is tricky, they are super easy to burn because obviously you can't tell when they are getting too brown. You want to pull them out of the oven when the tops are no longer shiny.
- Cool and enjoy. Actually, enjoy before they're totally cool. These cookies really shine when they are a little bit warm and gooey from the oven.
Notes
I used Ghiradelli peppermint chips, they are all white. I know Andes also makes a mint chip that I would imagine would also be good.
If you want to kick the peppermint flavor up a notch, use peppermint extract in place of the vanilla.