Chocolate Peppermint Sourdough Cookies

Indulge in the ultimate holiday treat! The Chocolate Peppermint Sourdough Cookies bring together rich, velvety chocolate and a cool burst of peppermint in every chewy, decadent bite.

Made with Sourdough Discard, these cookies have a unique depth of flavor that perfectly balances sweet and tangy. Topped with a sprinkle of crushed peppermint, they’re a joyful addition to any holiday gathering or a cozy night by the fire. Treat yourself or someone special to the magic of the season!

Chocolate Peppermint Sourdough Cookie Ingredients

• Organic Milled Flour
• Organic Cacao Powder
• Pink Salt
• Baking Soda
• Sourdough Discard
• Salted Butter
• Organic Cane Sugar
• Organic Coconut or Brown Sugar
• Mexican Vanilla
• Peppermint Extract
• Peppermint Chips
• Chocolate Chips
• Crushed Peppermint Candies

Creating the Chocolate Peppermint Sourdough Cookie Dough

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, in a Kitchen Aid Stand Mixer fitted with a Paddle attachment, cream the butter and sugar until light and fluffy.
3. Then, add the Cacao powder, baking soda, Sourdough Discard, salt, vanilla, and carbonated water. Mix to combine.
4. Next, add the flour. Mix to combine.
   • Note: The cookie dough will be thick.
5. Finally, add in the peppermint chips, chocolate chips, and one cup of candy cane; mix until just combined and evenly distributed throughout the cookie dough. The dough is ready!

Cream the Butter and Sugar

Add the Other Ingredients; Mix to Combine

The Chocolate Peppermint Sourdough Cookie Dough is Ready!

Preparing to Bake the Chocolate Peppermint Sourdough Cookies

1. First, line two baking sheets with parchment paper or silicone baking mats; unless using a nonstick baking sheet.
2. Next, using a cookie scoop, scoop the cookie dough out onto the prepared baking sheets.
   • Note: Place each cookie about 3 inches apart from one another.
3. Finally, press a few more peppermint chips into the tops of each cookie (optional).

Baking and Serving the Chocolate Peppermint Sourdough Cookies

1. Once the oven has preheated, place the raw cookies into the oven.
2. Next, bake the cookies for 10-12 minutes, or until the center is just set.
3. Then, once the Chocolate Peppermint Sourdough Cookies are baked, remove them from the oven and transfer them to a wire cooling rack.
4. Next, sprinkle crushed candy canes on the cookies while they’re still warm.
5. Finally, serve the Chocolate Peppermint Sourdough Cookies on a festive plate, wooden platter, or directly off the wire racks. Enjoy!

Storing the Chocolate Peppermint Sourdough Cookies

Chocolate Peppermint Sourdough Cookies are perfect for the holidays and may in fact, fly off of the tray! However, if you happen to have leftovers, store them in an airtight container and on the counter for up to 5 days. On the other hand, you can store them in the refrigerator for up to 10 days. Finally, to keep them longer, store them in the freezer for up to 3 months.

Preparing the Chocolate Peppermint Sourdough Cookies in Advance

These cookies are delicious to make and bake the same day, and they can be prepared in advance to save time during the busy holiday season!

However, to prepare them in advance, create the cookie dough, scoop out the raw dough onto sheet trays, and freeze. Then, transfer the frozen cookie dough balls to Ziploc freezer bags and store for up to 6 months. Once you’re ready to bake the dough, transfer the cookie dough onto parchment-lined baking sheets and follow the baking directions.

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Chocolate Peppermint Sourdough Cookies

Yield: 24 Cookies or 2 Dozen

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Indulge in the ultimate holiday treat! The Chocolate Peppermint Sourdough Cookies bring together rich, velvety chocolate and a cool burst of peppermint in every chewy, decadent bite.

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Ingredients

• 1 1/4 c. Organic Milled Flour
• 1/4 c. Organic Cacao Powder
• 1/2 tsp. Pink Salt
• 1/2 tsp. Baking Soda
• 1 c. Sourdough Discard
• 1/2 c. Salted Butter, Room Temperature
• 1/2 c. Organic Cane Sugar
• 1/2 c. Organic Coconut or Brown Sugar
• 1 tsp. Mexican Vanilla
• 1 tsp. Peppermint Extract
• 1 c. Peppermint Chips
• 1/2 c. Chocolate Chips
• 1 c. Crushed Peppermint Candies

Instructions

Crafting the Chocolate Peppermint Sourdough Cookie Dough

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, in a Kitchen Aid Stand Mixer fitted with a Paddle attachment, cream the butter and sugar until light and fluffy.
3. Then, add the Cacao powder, baking soda, Sourdough Discard, salt, vanilla, and carbonated water. Mix to combine.
4. Next, add the flour. Mix to combine. (Note: The cookie dough will be thick).
5. Finally, add in the peppermint chips, chocolate chips, and one cup of candy cane; mix until just combined and evenly distributed throughout the cookie dough. The dough is ready!

Preparing to Bake the Chocolate Peppermint Sourdough Cookies

1. First, line two baking sheets with parchment paper or silicone baking mats; unless using a nonstick baking sheet.
2. Next, using a cookie scoop, scoop the cookie dough out onto the prepared baking sheets. (Note: Place each cookie about 3 inches apart from one another).
3. Finally, press a few more peppermint chips into the tops of each cookie (optional).

Baking and Serving the Chocolate Peppermint Sourdough Cookies

1. Once the oven has preheated, place the raw cookies into the oven.
2. Next, bake the cookies for 10-12 minutes, or until the center is just set.
3. Then, once the Chocolate Peppermint Sourdough Cookies are baked, remove them from the oven and transfer them to a wire cooling rack.
4. Next, sprinkle crushed candy canes on the cookies while they're still warm.
5. Finally, serve the Chocolate Peppermint Sourdough Cookies on a festive plate, wooden platter, or directly off the wire racks. Enjoy!

Notes

Storing the Chocolate Peppermint Sourdough Cookies

Chocolate Peppermint Sourdough Cookies are perfect for the holidays and may in fact, fly off of the tray! However, if you happen to have leftovers, store them in an airtight container and on the counter for up to 5 days. On the other hand, you can store them in the refrigerator for up to 10 days. Finally, to keep them longer, store them in the freezer for up to 3 months.

Preparing the Chocolate Peppermint Sourdough Cookies in Advance

These cookies are delicious to make and bake on the same day, and they can be prepared in advance to save time during the busy holiday season!

However, to prepare them in advance, create the cookie dough, scoop out the raw dough onto sheet trays, and freeze. Then, transfer the frozen cookie dough balls to Ziploc freezer bags and store them for up to 6 months. Once you're ready to bake the dough, transfer the cookie dough onto parchment-lined baking sheets and follow the baking directions.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 128mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 1g