Peppermint Chocolate Cookies
We’re purposely adding more cookie recipes to our site – just in time for all the cookie holiday madness!
Cookie making and baking is kind of like an art. Everyone wants perfect individual round cookies, and I am going to give you a few tips on how to achieve that!
Even with this recipe I discovered that the dough produces the best looking cookies (i.e., round and hold their shape well) if you bake them as soon as you get the dough mixed together.
The first batch of these peppermint chocolate cookies were the perfect round type. The second batch didn’t hold their shape as well because I left the cookie dough sitting on the counter while the first batch was baking.
I should have placed the dough in the fridge while I was waiting and that would have done the trick.
So tip #1 – bake cookies right away and/or place the dough in the fridge while you’re waiting for the first batch to bake.
The key to getting individual cookies, rather than snowman cookies (cookies that spread and bake together, forming one giant cookie) is to space your dough far enough apart.
I tend to do the 3-2-3-2-3 pattern if I’m using the largest cookies sheet I own. That means I place 3 balls of dough in one column, 2 in the next that are staggered, then 3, 2, and 3.
Whatever method you use, give your cookies room to breathe :)
Everyone has a different threshold for mint. Ryan and my dad, who happened to be in town (lucky taste tester!) liked them pretty minty. I prefer them slightly less minty. So add the mint chips accordingly.
-1 cup of mint chips in the batter plus more sprinkled on top = good level of mint for Ryan and my dad, definitely more minty than chocolatey
-1/2 cup of mint chips in the batter plus more sprinkled on top = a good level of mint for me, nice balance between the mint and the chocolate
-no mint chips in the batter – only sprinkled on top = good for those who like minimal mint, more like chocolate with a hint of mint
I used also 2 tbsp of Peppermint Mocha International Delight creamer in the batter!
Whichever way you make them, these cookies will remind you of Thin Mints! And cue the excitement for cookie season!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
- 1 & 1/4 cups all purpose flour
- 1/4 cup cocoa powdered
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter, 1 stick
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 tbsp Peppermint Mocha International Delight creamer
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup mint baking chips (I used andes) to go in the batter, plus more for sprinkling on top of the cookies
- Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat.
- In a small bowl, mix together the flour, cocoa, salt, and baking soda.
- In a mixing bowl cream the butter, brown sugar and sugar until fluffy, 1-2 minutes. Add in the egg, vanilla extract and peppermint mocha international delight creamer, beat again. Add the flour mixture to the creamed mixture, mixing with a spatula just slightly then add the mint baking chips, mixing just until there are small flour streaks left - it’s okay if the batter has clumps!
- Use a cookie scoop to form dough balls, add extra mint chips to the dough balls, pressing them in slightly.
- Place the cookies onto the baking sheet and bake for 10-12 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. **Place the extra dough in the fridge while you’re waiting for the first batch to bake.
- 1 cup of mint chips in the batter plus more sprinkled on top = good level of mint for Ryan and my dad, definitely more minty than chocolatey
- 1/2 cup of mint chips in the batter plus more sprinkled on top = a good level of mint for me, nice balance between the mint and the chocolate
- no mint chips in the batter - only sprinkled on top = good for those who like minimal mint, more like chocolate with a hint of mint