Chocolate Peppermint Cookies

Author Jennie Duncan


  • All Purpose Flour 1 1/2 cup
  • Baking Cocoa 1/2 cup
  • Bakins Soda 1/2 tsp
  • Butter unsalted and melted, 1/2 cup
  • Light Brown Sugar 3/4 cup
  • Granulated Sugar 1/2 cup
  • Egg 1 whole and 1 yoke
  • Peppermint extract 1 tsp
  • Water 2 tbsp
  • Andes Peppermint Crunch Baking Chips 1 cup (plus a handful for topping)


  1. Sift or whisk together flour, cocoa, and baking soda then set aside.
  2. Using a stand or hand mixer cream together butter and sugars. Add egg, egg yoke, peppermint extract, and water.
  3. Slowly mix in dry ingredients then fold in peppermint chips.
  4. Refrigerate dough 1 hour.
  5. Preheat oven to 375 degrees
  6. Roll dough into 1 tbsp balls and place on a lightly greased baking sheet. Take your extra handful of peppermint chips and press a few on top of each cookie.
  7. Bake for 7-8 minutes (don't over bake these!).
  8. Remove and let cook on a rack.