I seriously can’t get enough of this recipe because it combines my all-time favorite flavors: rich chocolate and refreshing peppermint. Plus, it feels like I’m baking a blissful childhood memory, bringing back those cozy holiday vibes with every bite!

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These Ghirardelli Peppermint Hot Chocolate Cookies are one of my favorite treats to create for the holidays. With 1 cup of softened unsalted butter, 1 1/4 cups of granulated sugar, and a dash of peppermint extract, they are holiday magic in edible form.

The combination of Ghirardelli cocoa and chocolate makes them dangerously rich.

Ingredients

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No salt butter: This gives cookies their richness and moisture.

Sugar in granulated form: It sweetens the dough and helps with browning.

Extract of Peppermint: Creates an invigorating, minty taste.

Ghirardelli Cocoa Powder:

Delivers a profound, robust chocolate taste.

Peppermint candies crushed: Add crunch and extra peppermint flavor.

Peppermint Ghirardelli Chunks: They boost the sweetness and minty flavor while being textural delights.

Cacao bittersweet chocolate chips, 60%: These offer a balance between sweetness and subtle bitterness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1/2 teaspoon peppermint extract

1 3/4 cups all-purpose flour

1 cup Ghirardelli 100% Unsweetened Cocoa Powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup crushed peppermint candies

1 cup Ghirardelli Peppermint Chunks or White Chocolate Chips

1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips

Instructions

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1. Set the oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.

2. In a big mixing bowl, combine the room-temperature butter and granulated sugar and beat them together until they reach a light and fluffy consistency.

3. Incorporate the eggs one by one, beating thoroughly after each addition. Fold in the peppermint extract.

4. In another bowl, combine the all-purpose flour, Ghirardelli 100% Unsweetened Cocoa Powder, baking soda, and salt. Sift the mixture together.

5. Slowly incorporate the dry ingredients into the wet mixture, blending until just combined.

6. Mix in the crushed peppermint candies, Peppermint Chunks from Ghirardelli, or White Chocolate Chips, along with Bittersweet Chocolate Chips, 60% Cacao, also from Ghirardelli.

7. Using a rounded tablespoon, drop the dough onto the prepared baking sheets. Space the mounds about 2 inches apart.

8. Preheat the oven and bake the cookies 9 to 11 minutes, or until they are set and the top looks like it is slightly cracked.

9. Take the cookies from the oven and let them rest on the baking sheets for approximately 5 minutes to cool.

10. Move the cookies to the racks made of wire for them to cool completely before you serve them. Enjoy your splendid Ghirardelli Peppermint Hot Chocolate Cookies!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Rubber spatula
8. Sifter or fine mesh sieve
9. Wire cooling racks
10. Tablespoon for scooping dough

FAQ

Can I use salted butter instead of unsalted?Certainly! Using salted butter is permissible, but it is advisable to cut back on the salt in the recipe to ensure the flavors are well balanced.

Can I substitute the peppermint extract with mint extract?Mint extract can be used, but the flavor may be somewhat different because mint extract typically includes spearmint, which is a milder and less intense form of mint.

What can I use if I can’t find Ghirardelli Peppermint Chunks?You can use white chocolate chips in place of the semisweet chocolate and increase the amount of crushed peppermint candies you use if you want the flavor and texture of the finished cookies to resemble something that was made using the ingredients from the original cookie recipe.

How should I store these cookies?Keep the cookies in an airtight container at room temperature, and they will stay fresh for a week—maybe longer if you don’t eat them first.

Can I freeze the dough for later use?Indeed, freezing the dough is possible. Form it into balls, freeze those balls on a baking sheet, and then move them into a sealed bag or container. When ready to eat, bake the balls from frozen and allow a couple of extra minutes for the batch to be done.

Can I add nuts to this recipe?Certainly! Chopped walnuts or pecans would provide a wonderful crunch in these cookies.

Substitutions and Variations

You can use salted butter in place of unsalted butter and decrease the recipe’s salt.
Instead of using a sugar substitute, choose coconut sugar or brown sugar for a different taste altogether.
You can use vanilla extract for a classic flavor if you don’t have peppermint extract, though it will miss the peppermint kick.
For a milder flavor, substitute Dutch-processed cocoa powder for Ghirardelli 100% Unsweetened Cocoa Powder.
Use crushed candy canes or peppermint bark instead of crushed peppermint candies.

Pro Tips

1. Chill the Dough: After mixing, chill the dough in the refrigerator for about 30 minutes. This helps prevent the cookies from spreading too much while baking, resulting in a thicker and chewier texture.

2. Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This allows for even blending and results in a more consistent texture.

3. Crush Peppermint Candies Evenly: When crushing peppermint candies, try to achieve a uniform size. Smaller pieces will evenly distribute throughout the cookies, providing a more consistent flavor and texture in every bite.

4. Enhance Chocolate Flavor: For a richer chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients. It enhances the chocolate taste without making the cookies taste like coffee.

5. Bake One Sheet at a Time: For even baking, bake one sheet of cookies at a time in the center of the oven. If you need to bake multiple sheets, rotate them halfway through the baking time to ensure they cook evenly.

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Ghirardelli Peppermint Hot Chocolate Cookies Recipe

My favorite Ghirardelli Peppermint Hot Chocolate Cookies Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Rubber spatula
8. Sifter or fine mesh sieve
9. Wire cooling racks
10. Tablespoon for scooping dough

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1/2 teaspoon peppermint extract

1 3/4 cups all-purpose flour

1 cup Ghirardelli 100% Unsweetened Cocoa Powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup crushed peppermint candies

1 cup Ghirardelli Peppermint Chunks or White Chocolate Chips

1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips

Instructions:

1. Set the oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.

2. In a big mixing bowl, combine the room-temperature butter and granulated sugar and beat them together until they reach a light and fluffy consistency.

3. Incorporate the eggs one by one, beating thoroughly after each addition. Fold in the peppermint extract.

4. In another bowl, combine the all-purpose flour, Ghirardelli 100% Unsweetened Cocoa Powder, baking soda, and salt. Sift the mixture together.

5. Slowly incorporate the dry ingredients into the wet mixture, blending until just combined.

6. Mix in the crushed peppermint candies, Peppermint Chunks from Ghirardelli, or White Chocolate Chips, along with Bittersweet Chocolate Chips, 60% Cacao, also from Ghirardelli.

7. Using a rounded tablespoon, drop the dough onto the prepared baking sheets. Space the mounds about 2 inches apart.

8. Preheat the oven and bake the cookies 9 to 11 minutes, or until they are set and the top looks like it is slightly cracked.

9. Take the cookies from the oven and let them rest on the baking sheets for approximately 5 minutes to cool.

10. Move the cookies to the racks made of wire for them to cool completely before you serve them. Enjoy your splendid Ghirardelli Peppermint Hot Chocolate Cookies!