I often have the Hallmark channel on my kitchen television while I’m baking cookies for the holidays. I don’t follow the movies real close but I must listen just enough to get subliminal messages. They sure drink a lot of hot chocolate with candy canes! I’ve been craving peppermint cocoa for weeks. I don’t know why I haven’t made a cup or twelve!
I have packets of cocoa and Keurig pods of cocoa and a sugar free peppermint flavoring and even a bottle of peppermint booze in the booze cupboard to use for drinks. Apparently I’m just lazy.
I did browse through my baking supplies and ran across a package of Ghirardelli Peppermint Baking Chunks. The recipe on the back was a cookie that sounded familiar. I made a slightly different version of this cookie with peppermint kisses a few years ago.
I didn’t have bittersweet chocolate so I used semi sweet chips instead. Close enough for my purposes. I melted a cup of semi sweet chips in a bowl in the microwave, stirring between 30 second intervals.
With a cookie scoop I placed approximately 1 inch balls onto the parchment paper covered baking sheets, about 2 inches apart.
These cookies are so good’! We raved about them and wanted to make more. Unfortunately Ghirardelli no longer makes the little peppermint chunks. We bought the larger squares and chopped them up a bit and that worked well.
I also bought Ghirardelli bittersweet chips for the second batch. The cookies were even more dramatic flavors and we loved those as well. There is room to play around the flavors of this gooey cookie. Make it your own!
Chocolate Peppermint Chunk Cookies
Soft, chewy chocolate cookies with peppermint chunks!
- 1 cup Ghirardelli Bittersweet Baking Chips (I used Semi Sweet Baking Chips)
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened not melted
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 bag Ghirardelli Peppermint Chunks or a large bag of squares chopped into small pieces
Preheat oven to 350°F.
Melt bittersweet or semi sweet chips in the microwave in 30 second increments, stirring well after each. Let cool.
Mix flour, baking soda and salt in a bowl.
In a separate bowl beat softened (not melted) butter and sugar with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Beat in melted chocolate and vanilla extract.
Beat in flour, a little at a time.
Stir in peppermint chunks.
Scoop balls of dough about 1″ in size onto parchment covered baking sheets. Leave 2″ between cookies.
Bake in oven for 9 minutes. Do not overcook, they will be soft. Let cool and firm up before removing to racks.
Store in tightly covered container between sheets of waxed paper.