Big Family Chocolate Peppermint Cookies | Freezable and Make-Ahead Cookie Dough
Give your loved ones something good to eat this holiday season by preparing the Big Family Chocolate Peppermint Cookies. These chocolate and mint cookies are perfect to serve after a big dinner with everyone.
Ingredients
- 4 cups all purpose flour
- 1 ½ cups unsweetened cocoa powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 cups 4 sticks unsalted butter, room temperature
- 2 cups packed light brown sugar
- 1 ½ cups sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 cups chocolate chips
- 2 cups crushed peppermints
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixer bowl, beat the butter, brown sugar, and white sugar until fluffy, about 5 to 10 minutes.
- Add the eggs, one at a time, beating until well blended after each addition. Add in the vanilla.
- Slowly add the flour mixture, scraping down the sides as needed.
- Fold the chocolate chips and crushed peppermint into the batter.
- Using a small cookie scoop, drop the cookies onto the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes. Allow the cookies to cool for 5 to 7 minutes on the baking sheet before transferring to a wire rack to cool completely.
To freeze:
- Place waxed paper on a baking sheet.
- Prepare the batter as directed and scoop onto the waxed paper.
- Place the baking sheet in the freezer until the cookie dough is frozen.
- Transfer to an airtight container and freeze up to 6 months.
- Follow the baking directions above! You can bake the cookies from frozen, but they will need a few more minutes added to the baking time if you chose. I like to defost the cookie dough beforehand and bake as directed.