Peppermint Dusted Chocolate Chunk Cookies

These delicious, ooey, gooey, chocolate chunk cookies that have flaked salt and crushed peppermint dusting on top are a PERFECT way to celebrate the winter and Christmas season. Make these to share with your family and friends or spreading some holiday cheer.

I don’t know about you but I am always excited to try out and eat a new cookie. ESPCIALLY when it calls for sea salt and dark chocolate. When I made these cookies, I could not help but keep “testing” them when I was photographing them.

This recipe calls for unsalted butter but you can easily substitute it for salted butter (just review the notes at the bottom of the recipe) and peppermint extract. Some have used three drops of peppermint essential oil instead of extract and it has worked perfectly.

So without further adieu, here is the recipe!

I would love if you share your creation with me. 🙂

Peppermint Dusted Chocolate Chunk Cookies

These delicious ooey. gooey, chocolate chunk cookie that have flaked salt and crushed peppermint dusting on top is an ABSOLUTE perfect way to celebrate the winter and Christmas season. Make these to share with your family and friends or spreading some holiday cheer.

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Course Dessert

Cuisine American

Ingredients

  

• 1 cup of soft unsalted butter, not too soft but not hard
• 1 cup of packed brown sugar
• 1 cup of granulated white sugar
• 2 eggs + 1 yolk
• 1 tsp. of vanilla extract
• 1 tsp. of peppermint extract
• 3 cups of all purpose flour
• 1 tsp. of baking soda
• ½ tsp. of baking powder
• 1 tsp. of salt, heaping
• ¾ cup of dark chocolate or semi sweet chunks
• ¾ cup of white chocolate chunks
• crushed peppermints
• flaked or coarse sea salt

Instructions

 

• In and stand mixing bowl, start by beating the unsalted butter with the sugars until light and fluffy (approx 2 minutes).
• Crack eggs and gardually add to the butter and sugar on low speed. Then add the extracts. Beat on medium speed for an additional two minutes.
• Remeber to scrape down the sides of the bowl often. Next, add the flour baking soda, powder, and salt. Slowly start to combine on low speed. Just when thr cookie dough is almost mixed together, stop the mixer and dump in the chocolates (saving some for the tops). Simply fold in the chocolate until you can heardly keep from teasting it out. 😉
• Preheat oven to 350°. and start scooping the cookie dough with a cookie soop and place all of the cookie dough balls on a parchment lined plate or pan. Add the additional chocolate chunks to the top for the perfect gooey chocolate pool vibe when it bakes.

  While the oven is preheating, you will want to refrigerate the dough for 10-15 minutes so the cookies will have some body when the bake and not spread thin.
• FINALLY! Let's bake. Bake the cookeis at 350° for 10 minutes EXACTLY. But ya'll know your oven better so if it runs hotter, watch the timer and cut a minute off. Nothing ruins a cookied more than an overbaked one.
• LASTLY! Once they are finished baking in the oven, lightly tap those babies on the counter a few times and immediately sprinkle flaked salt and crushed peppermint.

  Eat them warm and enjoy!

Notes

This dough can be kept in the refrigerator for up to a week and in the freezer for a couple of months. I LOVE to have extra dough or cookie dough balls for last minute cravings. I let the dough out for a half an hour before starting the baking process.

If you do not have unsalted butter, you can substitute for salted butter.. just shy a little bit on the additional salt later on in the recipe. 

If you do not have peppermint extract but do have peppermint essential oil, around three drops should be the right substitution. 

Makes approx. 3 dozen

Keyword chocolate, cookie, peppermint