My most favorite combination of all time would have to be chocolate and peppermint without a doubt! Adding to that, one of my most favorite sweets of all time would be the beloved cookie. I decided to take chocolate and peppermint, and make a lighter version of the beloved chocolate peppermint cookie. This sweet, chocolaty, and satisfying, yet not overly rich cookie is your next best sweet for your holiday season recipe list.


* Makes 56 Cookies


• 1 Stick Butter
• ¼ C Brown Sugar
• 1/3 C White Sugar
• 1 Egg
• 1 TSP Peppermint Extract
• 1 ¾ C Flour
• ¼ C Unsweetened Cocoa Powder
• ½ TSP Salt
• 1 TSP Baking Powder
• ½ C Semisweet Chocolate Chips


Preheat your oven to 350°. 

Cream the butter, then beat in your brown sugar, as well as the white sugar until light and fluffy. 

Next, beat in your egg and peppermint extract until well incorporated.

In a separate bowl, mix together your dry ingredients.

Slowly blend your dry mixture into your wet mixture.

Then fold in your chocolate chips and shape your dough into about a ½ inch disc on a piece of plastic wrap. Chill for about 30 minutes. 

Next, roll out your dough disc, about 3/8 inch thick on a floured cutting board. Cut into circles with a 1¾ inch cookie cutter. Bake for 12 minutes. Careful! they bake faster than you might expect!

You can find the printable version of this recipe here - The Baker’s Life Chocolate Peppermint Cookies.

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