By Chef Ella Freyinger

October 2020


  • 3 1⁄2 cups semi-sweet chocolate chips
  • 1⁄2 cup milk chocolate chips
  • 11⁄2 cups chopped peppermint candy
  • 1⁄2 stick soft butter
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1⁄4 tsp peppermint extract
  • 3⁄4 cup all-purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp salt


  • Preheat the oven to 340° F.
  • Melt 3 cups semi-sweet chocolate chips in the microwave on defrost until
    completely melted and warm to touch.
  • In a stand-up mixer using the paddle attachment, combine the soft butter
    and sugar. Add the eggs one at a time. Scrape the bottom of the bowl to
    incorporate. Add the vanilla and peppermint extracts.
  • Sift together the dry ingredients and add to the mixture. Add the melted
    chocolate and combine.
  • Remove the bowl from the stand-up mixer and fold in the remaining
    chocolate chips by hand. Fold in 1⁄2 cup peppermint pieces. Reserve the
    remaining peppermint pieces to place on top of the cookies before baking.
  • Refrigerate the dough for 10 minutes.
  • Remove dough from the refrigerator and place scoops of dough onto the
    pan. Press the remaining peppermint pieces into the tops of the cookies.
  • Bake for 9 minutes. Turn the pan around and bake for another 3 minutes.
  • Enjoy!