Double Chocolate Chip Cookies with Peppermint

Double Chocolate Chip Cookies with Peppermint

14
Stacy 1

"A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch."
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Ingredients

31 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
  3. Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

I changed this recipe a little, I used 1 cup of those new peppermint chips available in the baking aisle and 1.5 cups of milk choc chips in place of the 2 c semi-sweet and .5 cup of soft pepper...

Most helpful critical review

I did not care for this recipe.

I changed this recipe a little, I used 1 cup of those new peppermint chips available in the baking aisle and 1.5 cups of milk choc chips in place of the 2 c semi-sweet and .5 cup of soft pepper...

Great Cookies!We replaced 1/4 cup of flour with coco powder makes them more chocolatey and yummy!Every one loves them!

I added 1/2 c cocoa and used a bag of semi-sweet chips and a bag of Andes baking pieces. I baked them for 9 minutes and let them sit on the pan for 4 minutes then cooled on racks. The cookies ...

I used peppermint chocolate chips instead of peppermint candy and it was fabulous. They were big, soft, and chewy, with the perfect texture!

This is so Yummy, I have made it for a friends birthday it was a hitwith the kids of all ages.

I had some soft crushed peppermint sticks I wanted to use up so was happy to find this recipe, but it wasn't a favorite. They were easy enough to make, but spread more than I liked. Wanted to ...

Very good!!! i added an extra cup of flour to the recipe bc it seemed too runny, and it was fabulous!!! soft and yummy.

I did this slightly differently I added 2pkgs Swiss Miss cocoa mix and it was awesome

i made these and used the andes chocolate chips along with the others and they turned out great.