Peppermint Pal Cookies

By Kelli with an I

A fudgy chewy chocolate cookie swirled with a perfect chocolate chip cookie chock full of chocolate chips and peppermint crunch pieces. A perfect holiday cookie!

Ingredients

• Chocolate Chip Cookies with Peppermint Crunch -
• 2 1/2 C all-purpose flour
• 3/4 tsp baking soda
• 1/8 tsp salt
• 1 C butter, room temperature
• 1 C brown sugar, packed
• 3/4 C granulated sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 C semi-sweet chocolate chips
• 1 C peppermint crunch
• Peppermint Mocha Cookies -
• 2 C semi-sweet chocolate
• 2 C all-purpose flour
• 1/2 C cocoa powder
• 2 tsp baking powder
• 3/4 tsp salt
• 4 eggs
• 2 tsp peppermint extract
• 10 tbsp butter, room temperature
• 1 1/2 C brown sugar, packed
• 1/2 C granulated sugar
• 1 C semi-sweet chocolate chips
• 1 C peppermint crunch

Details

Servings 70
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Chocolate Chip Cookies with Peppermint Crunch -
1. In a small bowl, combine flour, baking soda, and salt. Set aside.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until creamy. Add in vanilla and eggs, one at a time.
3. Slowly beat in the flour mixture until fully combined.
4. With a wooden spoon, stir in chocolate chips and peppermint crunch.
5. Store in a gallon size Ziploc bag or an airtight container in the fridge for at least 2 hours.

Peppermint Mocha Cookies -
1. In a small bowl, melt the 2 cups of semi-sweet chocolate chips in 30-second increments until fully melted. Set aside to cool.
2. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugars until creamy. Add in peppermint extract and eggs, one at a time. Slowly add in flour mixture until fully incorporated. While still mixing, slowly pour in melted chocolate.
4. With a wooden spoon, stir in chocolate chips and peppermint crunch.
5. Store in a gallon size Ziploc bag or an airtight container in the fridge for at least 2 hours.

To make the swirl cookies -
1. Take a tablespoon of chocolate chip dough and roll into a ball. Take a tablespoon of peppermint mocha dough and roll into a ball. Smoosh both balls of dough together and roll into a large ball. Continue to do this until you run out of cookie dough.
2. Bake at 350 degrees F for 10-12 minutes. They will look slightly undercooked, don’t worry! Let them cool on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.