Chocolate Peppermint Chip Cookies
Chocolate peppermint chip cookies to get you in the mood for the Holiday baking season!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 dozen
- 1 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1: 3.4 oz package of chocolate fudge pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Andes peppermint crunch baking chips
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
Slowly add in the dry ingredients until just combined. Fold in the peppermint chips with a spatula.
Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
Store in an airtight container for up to 5 days.