If you love the combination of rich chocolate and cool peppermint, these dark chocolate York peppermint cookies are going to be right up your alley! They’re soft, chocolatey cookies filled with York Dark Chocolate & Peppermint Chips, giving you that classic chocolate-mint flavor in every bite.
Cocoa powder gives these cookies their deep chocolate color and flavor, while a little espresso powder brings out the chocolate even more. The peppermint chips add a cool, minty sweetness that pairs perfectly with the rich cookie dough. It’s a simple combination, but it really works!
These cookies are especially fun during the holiday season, whether you’re baking for a cookie exchange, putting together a dessert tray, or leaving a little something sweet out for guests. Of course, you don’t need a holiday to make them. If chocolate and peppermint are your thing, keep this recipe handy all year long.
If these sound good to you, be sure to try my peppermint brownie bites, dark chocolate peppermint pecan cookies, or peppermint sugar cookies next.
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Why You’ll Love This Recipe
- Rich chocolate flavor: Cocoa powder gives these cookies a deep chocolate taste that pairs beautifully with peppermint.
- Cool minty sweetness: York Dark Chocolate & Peppermint Chips bring a refreshing mint flavor to every bite.
- A soft, chewy texture: The combination of butter, brown sugar, and granulated sugar helps create cookies with a tender center.
- Easy to make: There’s no complicated technique involved, so they’re a great choice for an afternoon baking session.
- A little espresso magic: Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Perfect for the holidays: Chocolate and peppermint make a festive combination for Christmas cookie trays and homemade gifts.
- Great for sharing: These cookies are easy to portion, pack, and bring to parties or family gatherings.
- A fun twist on chocolate cookies: If regular chocolate cookies feel a little ordinary, the peppermint chips give them a fun flavor upgrade.
Key Ingredients
Check out the recipe card at the bottom of the post for a full list of ingredients and their exact amount.
- York dark chocolate & peppermint chips: Bring rich chocolate flavor with a cool, minty kick that makes these cookies extra special.
- Cocoa powder: Adds deep chocolate flavor and makes the cookies extra rich.
- Espresso powder: Boosts the chocolate flavor without making the cookies taste like coffee.
- Corn syrup: Helps keep the cookies soft and chewy, making every bite extra delicious.
How to Make Dark Chocolate York Peppermint Cookies
Step 1: Whisk the dry ingredients in a medium mixing bowl and set aside.
Step 2: Cream the butter and sugars. Then, mix in the remaining wet ingredients.
Step 3: Mix the wet and dry ingredients until just combined. Then, fold in the York chips.
Step 4: Use a tablespoon cookie scoop to place cookie dough balls on a prepared baking sheet.
Step 5: Bake the cookies until set around the edges and the centers still look a little soft.
Step 6: Cool on the baking sheet for a couple of minutes. Then, transfer to a wire rack to cool completely. Enjoy!
Expert Tips
- Measure the flour carefully. Too much flour can make the cookies dry or cakey. Spoon it into the measuring cup and level it off rather than packing it down.
- Use softened butter, not melted butter. Softened butter creams more effectively with the sugars and helps the dough develop the right texture.
- Whisk the dry ingredients well. Cocoa powder and espresso powder can clump, so a thorough whisk helps distribute the flavors evenly.
- Don’t skip the espresso powder. The espresso powder enhances the chocolate flavor. It doesn’t make the cookies taste like coffee.
- Add the dry ingredients gradually. This makes mixing easier and helps avoid overmixing.
- Fold in the chips gently. Once they’re added, mix just enough to distribute them through the dough.
- Use a cookie scoop for even sizing. Uniform dough balls bake at a similar rate, so you won’t end up with some cookies overdone while others are still soft.
- Leave room between cookies. The dough spreads as it bakes, and a little space helps the cookies keep their shape.
- Watch the baking time closely. Start checking at 9 minutes. Chocolate cookies can be difficult to judge by color, so look for set edges and centers that are no longer wet.
- Let them rest on the baking sheet. A couple of minutes gives the cookies time to firm up before you move them to a cooling rack.
Dark Chocolate York Peppermint Cookies FAQs
They’re rich and chocolatey with a cool, sweet peppermint flavor throughout. The espresso powder enhances the cocoa, while the York chips bring that familiar chocolate-mint combination.
Not really. The espresso powder is there to bring out the chocolate flavor, not to give the cookies a strong coffee taste.
Yes! Regular York peppermint chips are a good substitute if you can’t find the dark chocolate variety. The cookies will still have that delicious chocolate and peppermint combination, though the flavor balance may be slightly different.
The edges should look set, while the centers may still be a little soft. They’ll continue to firm up on the baking sheet after you take them out of the oven, so avoid waiting until they look completely firm.
Yes. Cover the dough and refrigerate it if you’d like to prepare it in advance. Chilled dough may be firmer to scoop and could need a little extra baking time, so keep an eye on the first batch.
Store completely cooled dark chocolate York peppermint cookies in an airtight container at room temperature for about 3-4 days. Keep them away from direct heat and sunlight to help maintain their texture.
Yes! Once the cookies have cooled completely, place them in a freezer-safe container with parchment between the layers if needed. You can also freeze scooped dough balls and bake them later, checking the baking time as they may need an extra minute or two.
These Peppermint Cookies are a Perfect Dessert With:
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Dark Chocolate York Peppermint Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ teaspoons corn syrup
- 1 teaspoon vanilla extract
- 8 ounce bag York Dark Chocolate & Peppermint Chips
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside
- In a medium mixing bowl, whisk flour, baking soda, cocoa powder, espresso powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar.
- Add in the vanilla extract and corn syrup. Mix. Add the eggs and beat until combined.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Fold in the York peppermint chips.
- Using a tablespoon cookie scoop, roll dough into balls and place on the prepared baking sheet.
- Bake in the preheated oven for 9-11 minutes.
- Remove from the oven and let cool on the baking sheet for a couple minutes before transferring them to a wire cooling rack.
Notes
- Measure the flour carefully. Too much flour can make the cookies dry or cakey. Spoon it into the measuring cup and level it off rather than packing it down.
- Use softened butter, not melted butter. Softened butter creams more effectively with the sugars and helps the dough develop the right texture.
- Whisk the dry ingredients well. Cocoa powder and espresso powder can clump, so a thorough whisk helps distribute the flavors evenly.
- Don’t skip the espresso powder. The espresso powder enhances the chocolate flavor. It doesn’t make the cookies taste like coffee.
- Add the dry ingredients gradually. This makes mixing easier and helps avoid overmixing.
- Fold in the chips gently. Once they’re added, mix just enough to distribute them through the dough.
- Use a cookie scoop for even sizing. Uniform dough balls bake at a similar rate, so you won’t end up with some cookies overdone while others are still soft.
- Leave room between cookies. The dough spreads as it bakes, and a little space helps the cookies keep their shape.
- Watch the baking time closely. Start checking at 9 minutes. Chocolate cookies can be difficult to judge by color, so look for set edges and centers that are no longer wet.
- Let them rest on the baking sheet. A couple of minutes gives the cookies time to firm up before you move them to a cooling rack.
Nutrition
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