Perfectly soft and chewy chocolate chip cookies swirled together with chocolate sprinkled peppermint chip cookies make a festive combination for your holiday cookie exchange!
I made these Double Chocolate Peppermint Swirl Cookies for the fourth annual Great Food Blogger’s Cookie Swap.
This was my first year participating in this wonderful event. If you haven’t heard about it before, it’s where food blogger’s from around the world participate in a cookie swap coordinated and led by Lindsay from Love and Olive Oil and Julie from The Little Kitchen.
All proceeds this year go to support Cookies for Kids’ Cancer, an amazing non-profit organization funding new therapies in the fight against pediatric cancer.
Each participant is matched with three random food bloggers who you send a dozen of your favorite cookies to. In return, we each receive a dozen cookies from three “mystery” food bloggers to enjoy as well.
The first cookies I received were from the sweet Jenna of To Deliciousness and Beyond. They were fabulous Double Chocolate Mint Cookies and were sent all the way over from Italy where Jenna is currently stationed. My husband is a huge chocoholic and mint fan and was excited to see these show up first.
The second cookies I received to my amazing luck and delightful surprise were from my blogger friend Maegan of The Baker Mama. They were Peppermint White Chocolate Pudding Cookies that my family could not stop raving about.
The third and final cookies I received were Almond Orange Chocolate Biscotti from LeAndra of Love and Flour. They were absolutely fabulous and went perfectly with our morning tea and coffee.
Thank you very much to Jenna, Maegan and Leandra for the amazing cookies! My family enjoyed each and every one of them and I can’t wait to race over to your posts and grab the recipes.
I made these Double Chocolate Peppermint Chip Swirl Cookies to send to Sharon of Palmer and Brown, Lindsay of Itz Linz and Amber of Loves Food, Loves to Eat.
Chocolate and peppermint are perfect for this time of year so one half of the cookie is a rich and indulgent chocolate cookie dough with some festively sprinkled peppermint chips folded in. The other half is a classic soft and chewy chocolate chip cookie. They combined two of my favorites with a holiday twist into one delectable treat.
I packaged up a dozen each of these gems as carefully as I could and shipped them on their way.
Hopefully they all arrived safely to Sharon, Lindsay and Amber and you all enjoyed them as much as we did!
- 2 cups all-purpose flour careful not to over measure
- 2 teaspoons cornstarch
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips I used Hershey's Chipits
- 1 cup all-purpose flour careful not to overmeasure
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon milk room temperature
- 1 cup peppermint chocolate chips or mint chocolate chips
- 1/2 cup unsalted butter room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1-1/2 teaspoons pure vanilla extract
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt and set aside.
- In the bowl of your stand mixer or with a hand mixer, cream the butter and sugars together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and vanilla and beat on high speed until combined. Scrape down the sides of the bowl.
- Slowly add the flour mixture into the wet ingredients until just combined. Be careful not to overmix. The dough will be thick. Fold in the chocolate chips. Reserve some chips for studding if desired.
- Cover cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
- In the bowl of your stand mixer or with a hand mixer, cream the butter and sugars together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and vanilla and beat on high speed until combined. Scrape down the sides of the bowl.
- Slowly add the flour mixture into the wet ingredients until just combined. Be careful not to overmix. Add the milk and mix until just combined. The dough will be sticky. Fold in the peppermint or mint chips. Reserve some chips for studding if desired.
- Cover cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat oven to 350 F degrees. Line cookie sheets with silicone baking mat or parchment paper. Remove chocolate peppermint cookie dough from fridge. Measure out 1 tablespoon of cookie dough and roll out into a ball and place on baking mats about an inch away from each other. Place each tray in the fridge or freezer as you finish. The dough is sticky so you will have to wash and dry your hands.
- Immediately remove the chocolate chip cookie dough and one of the prepared and chilled chocolate peppermint cookie trays. Measure out 1 tablespoon of chocolate chip cookie dough, roll into a ball and press and combined with the chocolate peppermint cookie balls. Roll into a large cookie ball and place onto baking mat. Repeat with remaining cookies on the first tray and place them on the cookie sheet at least 2 inches apart. Stud cookies with reserved chips if desired.
- Bake the cookies for 9-10 minutes for a soft and chewy cookie. If you like a crispier cookie, bake for 11-12 minutes. Remove from the oven and allow the cookies to cool on the cookie sheet. They will continue to bake and set up. Repeat for remaining cookies.
Store cookies in an airtight container at room temperature.br]You can make the dough ahead of time and freeze in plastic wrap up to 2 months.
Barely adapted from [Sally's Baking Addiction
Did you try this recipe?
Marion -
Yum, these were amazing!