Description
These sourdough peppermint chocolate chip cookies combine tangy sourdough discard with rich cocoa, melty chocolate chips, and cool peppermint for a festive holiday treat. Soft and chewy with crisp edges, they bake at 350°F for 10–12 minutes and can be stored in an airtight container for up to five days. Perfect for sharing at cookie swaps or gifting, this easy baking recipe yields about 24 cookies.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat softened butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
3. Mix in sourdough discard, then add eggs one at a time until incorporated.
4. Add vanilla and peppermint extracts and mix until combined.
5. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
6. Gradually add dry ingredients to wet ingredients and mix on low speed until just combined.
7. Fold in chocolate chips and crushed candy canes or peppermint bark.
8. Chill dough for 30 minutes to 1 hour for best results.
9. Scoop dough into 1.5-inch balls and place 2 inches apart on prepared baking sheets.
10. Bake for 10–12 minutes until edges are set and centers are soft.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Store cooled cookies in an airtight container for up to five days or freeze dough balls for later baking.
- Prep Time: 45 minutes
- Cook Time: 10–12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
Keywords: peppermint chocolate cookies recipe, cocoa peppermint cookies, christmas baking chocolate, sourdough cookies, holiday cookies, chocolate holiday cookies, homemade holiday cookies
