Let’s talk cookies. Not just any cookies—giant
mint chip chocolate cookies. The kind you’d pay a small fortune for in NYC but can now whip up in your kitchen like the pro baker you are. These beauties are thick, fudgy, and stuffed with semi-sweet chocolate and chunks of peppermint bark that’ll make you want to deck the halls in cookie crumbs. Perfect for holiday parties, gifting, or, let’s be honest, eating straight from the tray. Ready to bake your new favorite cookie? Let’s do this!
Ingredients:
Cold Unsalted Butter: Here’s the deal: cold butter is the secret to thick cookies that don’t spread into sad little puddles. Cutting it into cubes makes it easier to cream with the sugar, which is key for those beautiful air pockets that give your cookies lift. And why unsalted? So you can control the saltiness—because no one wants a cookie that tastes like a salt lick.
Brown Sugar: Brown sugar isn’t just sugar; it’s the MVP of moisture. Its molasses content gives the cookies a rich, caramel-like flavor and that soft, chewy center we all love. It also helps them brown beautifully, so your cookies look as good as they taste.
Eggs: Eggs are like the glue holding this cookie masterpiece together. They add structure and moisture, and beating them in one at a time ensures everything blends evenly. Fun fact: they also help give the cookies that slightly gooey texture in the middle—basically, eggs are magic.
All-Purpose Flour: Flour is the foundation of every great cookie. It provides the structure that holds all the chocolatey goodness in place. Too much flour, and your cookies will be dry; too little, and they’ll fall apart. Stick to the measurements, and you’ll be golden.
Cocoa Powder: Cocoa powder is here to deliver all the chocolate flavor without adding extra sweetness. It’s like the unsung hero of this recipe, giving the cookies their deep, rich color and that irresistible fudgy taste. Use a high-quality cocoa powder for the best results—it makes a huge difference!
Cornstarch: Want soft cookies that stay thick and pillowy? Cornstarch is your BFF. It prevents the cookies from spreading too much and adds a subtle tenderness to the dough. Think of it as the insurance policy for perfect cookies.
Baking Soda: Baking soda gives these cookies just the right amount of rise and spread. It reacts with the brown sugar to create that slightly crisp edge while keeping the middle soft and gooey. It’s the balance we all need in life—and cookies.
Salt: Salt is the unsung hero of sweet treats. It might seem weird to add salt to a cookie, but it enhances the chocolate flavor and balances the sweetness. Without it, your cookies would taste flat—and we’re here for BIG flavors.
Semi-Sweet Chocolate Chips: Chocolate chips bring the party. Semi-sweet chips are the perfect balance between sweet and rich, ensuring that every bite is packed with gooey chocolate without being overpowering. Pro tip: toss the chips in a little flour before adding them to the dough—they’ll stay evenly distributed.
Peppermint Bark: Here’s where the holiday magic happens. Chunks of peppermint bark melt into minty, chocolatey pockets that make these cookies the dessert for the season. I used Ghirardelli because they know their stuff, but use whatever bark you love (or can get your hands on).
Equipment Needed:
Peppermint Chip Cookies Substitutions and Modifications
- Butter: Use vegan butter or margarine for a dairy-free version.
- Brown Sugar: Substitute with coconut sugar or granulated sugar (texture may change).
- Eggs: Replace with a flax egg (1 tbsp ground flax + 2.5 tbsp water).
- All-Purpose Flour: Use gluten-free 1:1 baking flour.
- Cocoa Powder: Dutch-processed cocoa for a richer flavor.
- Chocolate Chips: Swap with dark or white chocolate chips, or a mix.
- Peppermint Bark: Use crushed candy canes or dried cranberries.
- Cornstarch: Use 2 tsp all-purpose flour.
- Salt: Top with sea salt flakes for a fancy finish.
Peppermint Chip Cookies recipe
Video
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup brown sugar
- 2 large eggs
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 8 oz peppermint bark, chopped
Instructions
Step 1: Prep Your Butter and Sugar
- Cut your cold butter into tablespoon-sized cubes for easier mixing. In a stand mixer, beat the butter and brown sugar on high speed for 2-3 minutes until the mixture is light and fluffy. This step is crucial for aerating the dough, which gives you thick, bakery-style cookies.
Step 2: Add the Eggs
- Crack in one egg at a time, beating for about a minute after each addition. This ensures the eggs are fully incorporated and gives the dough a silky texture. Don’t rush it—good things take time!
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Make sure everything is evenly combined—nobody wants a mouthful of baking soda!
Step 4: Combine Wet and Dry
- Gradually fold the dry ingredients into the wet mixture. The dough will be thick, so don’t be afraid to put a little muscle into it. This is your arm workout for the day.
Step 5: Add the Chocolate and Peppermint
- Fold in the chocolate chips and chopped peppermint bark. Take a moment to marvel at how festive your dough looks.
Step 6: Chill the Peppermint Chip Cookie Dough
- Cover the dough and pop it in the fridge for at least 30 minutes (up to 24 hours). Chilling the dough makes the cookies thicker and more flavorful.
Step 7: Bake Peppermint Chip Cookies
- Preheat your oven to 415°F (213°C). Scoop the dough into 12 large balls (about 1/3 cup each) and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes until the edges are set, but the centers still look slightly underbaked.
Step 8: Cool
- Let the peppermint chip cookies rest on the baking tray for 10 minutes before transferring them to a wire rack. This step allows them to firm up while staying soft and gooey inside.
Nutrition
Tips and Tricks for Perfect Peppermint Chip Cookies
- Don’t Skip the Chill: Chilling the dough prevents the cookies from spreading too much in the oven and enhances their flavor. Patience = perfect cookies.
- Use a Cookie Scoop: For evenly sized peppermint chip cookies that bake consistently, use a large cookie scoop.
- Underbake for Gooey Centers: The cookies will continue to set as they cool, so don’t overbake them! Slightly underdone centers are what dreams are made of.
- Double the Peppermint Bark: If you’re a peppermint superfan, go wild and add extra bark. The holidays only come once a year!
Storage Instructions
- Room Temperature: Store the peppermint chip cookies in an airtight container for up to 4 days.
- Freezer: Freeze baked peppermint crinkle cookies for up to 3 months or freeze the dough balls for fresh cookies on demand.
- To Reheat: Warm peppermint chip cookies in the oven at 350°F for 3-5 minutes to revive that fresh-from-the-oven magic.
More of my recipes
Do you LOVE NYC Cookies?! Check out More of my AMAZING Cookie Recipes:- The Absolute Best Copycat Levain Bakery Chocolate Chip Cookies Recipe (With VIDEO)
- Levain Copycat Lemon White Chocolate Chip Cookies Recipe
- Soft Giant Double Chocolate Chip Cookie Recipe
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