Calling all peppermint cookie fans! These Chewy Chocolate Peppermint Cookies are SO chewy, so decadent and so delicious! Oh, and did I mention they are SO easy to make! This is another recipe you can grab your kiddos to help out in the making! If you love chocolate and peppermint together (and I realize not everyone does, that’s okay, I still love ya’ll too!) you will absolutely die over how easy and fabulous these cookies are. This recipe makes 50 (YES, I said 50!) cookies so plan to package some of these up to share, gift, or take to a party! If you choose to keep them all for yourself I won’t judge you though. I totally get the Chewy Chocolate Peppermint Cookies addiction. Believe me, it’s a real thing!
Let’s jump straight into making these cookies. First off, you want to spray your cookie sheet with some nonstick cooking spray and then toss your butter into a large microwave safe bowl.
Melt your butter in the microwave for about 1 1/2 minutes or until all is melted. If it doesn’t completely melt and there’s a few small lumps remaining, just whisk it for a few seconds until it all melts and blends together.
Now you want to toss in your granulated white sugar and give it a good stir.
Add in the brown sugar!
Add the eggs and give it all a good stir until eggs are beaten in and all ingredients are well blended.
Now it’s time to add in your vanilla!
Add in the Hershey’s chocolate pudding.
You know if a recipe calls for Hershey’s anything it’s going to be fabulous! Any other Hershey’s chocolate fans out there? It just makes these Chewy Chocolate Peppermint Cookies!
Go ahead and toss in the baking soda! This makes the cookies extra fluffy ya’ll!
Give this mixture a good stir with your spoon and then whisk it until smooth and no lumps remain.
Now that we’ve whisked all of those ingredients together, add the flour 1/2 cup at a time.
Stir, stir, stir, until that is all well mixed and very doughy. These Chewy Chocolate Peppermint Cookies dough will be very thick!
Now it’s time to add the magic ingredient for these Chewy Chocolate Peppermint Cookies – the Andes chocolate peppermint baking chips!
Doesn’t that look wonderful?!
Fold in the Andes chocolate peppermint chocolate bits. I like to do this with my hands because I’m able to get the chocolate chunks into the dough more evenly and it’s just easier. This is the part your kiddos will love the most! It’s like playing with play-doh! Just make sure you wash their hands (or yours) really well before doing this. Tis the season for colds and sniffles so it’s important (as always) to make sure your hands are extra clean when touching food.
Now that the chocolate peppermint baking chips have been folded into the dough, the dough for your Chewy Chocolate Peppermint Cookies is ready to go! Scoop the dough up by teaspoonful and roll into balls between both of your hands.
Place the balls of dough onto a greased cookie sheet in rows. You may have to cook these in batches since this recipe makes a little over 4 dozen, even with a large cookie sheet like I used, you will still probably not be able to get these all on the cookie sheet together.
Pop these morsels into the oven and let em’ do their thing!
Nine minutes later, these cookies are ready to come out of the oven!
Now that the cookies have finished cooking, transfer them immediately to a cooling rack and allow to cool completely. Be careful because these cookies and the pan will be extremely hot!
Time to share and eat some yourself! I hope you enjoy these Chewy Chocolate Peppermint Cookies!
Chewy Chocolate Peppermint Cookies
A decadent, chewy cookie with Hershey's Chocolate and Andes Peppermint Chocolate chips.
- 2 eggs
- 1 1/2 sticks unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 cup granulated white sugar
- 3/4 cup brown sugar
- 4 oz Hershey's Chocolate instant pudding mix
- 2 cups self rising flour
- 10 oz Andes chocolate peppermint baking chips
Preheat the oven to 375F and spray a large cookie sheet with nonstick spray.
In a large bowl, heat the butter in the microwave for 1 1/2 minutes or until completely melted. Stir in both sugars, baking soda, eggs, and vanilla extract until well blended and smooth.
Stir in the instant pudding mix and whisk to remove any lumps.
Stir the flour in, 1/2 cup at a time. Stir until no lumps remain and the flour is well blended into the other ingredients. This dough will be really thick!
Fold the Andes baking chips in by hand until well combined with the dough.s
Scoop dough by teaspoons full into your hand and roll into a ball between both hands.
Place balls of dough onto the greased cookie sheet and bake for 9 minutes or until a toothpick inserted comes out clean.
Move immediately onto a cooling rack and allow to cool completely.
Recipe comes to 5 Smart Points for one cookie. Recipe yields 50 cookies.