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Peppermint Hot Chocolate Cookies

Peppermint Hot Chocolate Cookies make one festive holiday dessert, perfect for socially distanced gift-giving. Make them an extra special treat with Ghirardelli Peppermint Bark.

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 40 cookies
Calories: 95 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup shortening (Crisco)*
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1 pouch Ghirardelli peppermint hot chocolate mix (This is approximately ¼ cup)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 3.5 ounce Ghirardelli peppermint bark bars**

Instructions

    Cup of Yum
  1. Add ½ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.
  2. Cream sugar and shortening together with a hand mixer until well combined, approximately 2 minutes.
  3. Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
  4. Add the second large egg and mix until combined.
  5. Combine 2 cups flour, 1 package of Ghirardelli peppermint hot cocoa mix, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.
  6. Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
  7. Chop up those Ghirardelli peppermint bark bars, roughly. Try to keep eating bits and pieces of it to a minimum.
  8. Add the chopped Ghirardelli peppermint bark to the mixing bowl, and mix by hand with a spoon until just combined.
  9. Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
  10. Refrigerate for at least 4 hours or overnight.
  11. Preheat the oven to 325 degrees Fahrenheit.
  12. Remove cookie dough from the refrigerator.
  13. Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
  14. Bake for 13-14 minutes.
  15. Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
  16. Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.

Notes

  • *You can use butter instead, but I've only made this recipe with Crisco. 
  • **You can use plain peppermint bark, dark chocolate peppermint bark, or a mix of both :) 
  • *Nutrition information is approximate and was calculated using an online nutrition calculator.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 9mg (3%) Sodium 96mg (4%) Potassium 14mg (0%) Fiber 0.2g (1%) Sugar 6g (12%) Vitamin A 14IU (0%) Calcium 5mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 95

% Daily Value*

Calories 95kcal 5%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 9mg 3%
Sodium 96mg 4%
Potassium 14mg 0%
Fiber 0.2g 1%
Sugar 6g 12%
Vitamin A 14IU 0%
Calcium 5mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.