Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

Happy New Year! I love Ghirardelli Chocolate and saw this recipe on the back of the Peppermint Chunks I bought at Target for Christmas baking. The recipe is easy to do and the results are perfection. The cookie is gooey and fudgy and has an amazing peppermint taste that you get in each bite. These Chocolate Peppermint Cookies are rich in chocolate flavor and a decadent treat. See recipe below.

Yield: 2 dozen cookies

Look at all the peppermint chunks

Ingredients
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1 cup All Purpose Flour

1/2 teaspoon Baking Soda

1/4 teaspoon Coarse Salt

6 tablespoons Unsalted Butter, softened

1 cup Dark Brown Sugar

2 Large Eggs

1 teaspoon Pure Vanilla Extract

1 bag (10 oz.) Ghirardelli Peppermint Chunks

Chocolate Peppermint Cookies - sooooo good!

Directions
Heat oven to 350°F.

Line cookie sheets with parchment paper.

Melt 1 cup Bittersweet Chocolate in microwave in 30 second intervals until melted; set aside to cool.

Whisk together flour, baking soda, and salt; set aside.

Chocolate Peppermint Cookies

Using a mixer with the paddle attachment on medium speed, cream butter and sugar; about 1-2 minutes.

Beat in eggs one at a time.

Add cooled melted chocolate and combine.

Add vanilla extract and mix just until combined.

Turn off mixer.

Ghirardelli ingredients used in this recipe

Fold in peppermint chunks.

Use a small or medium size cookie scoop and place two inches apart on the cookie sheets. 

Bake 9-10 minutes.

Ghirardelli Peppermint Chunks

Do not over bake. Cookies should be soft and fudgy.

Wait 10 minutes before transferring cookies on cooling racks to complete cooling.

Enjoy!

-Sophia/Two Frys