These dark chocolate peppermint pecan cookies combine the best of three worlds into one delicious cookie. A dark chocolate cookie dough is studded with Andes peppermint crunch baking chips, white chocolate chips, and chopped pecans, creating a rich, chocolaty, minty, and nutty flavor that you won’t be able to resist.
Cookies and mint are the perfect combination. The sweet flavor of cookie dough with the crispy flavor of mint always hits the spot. I know this because my mint chocolate chip cookies are always a crowd favorite whenever I serve them.
Another great combination is cookies and nuts, especially when chocolate is involved. When you add nuts to cookie recipes, such as these chocolate white chocolate macadamia nut cookies, you introduce an entirely new layer of flavor and texture.
Now, I’ve combined the best of all cookie worlds with these dark chocolate peppermint pecan cookies. They combine the rich flavor of a dark chocolate cookie dough with the bright, cool flavor of Andes baking chips, as well as the smooth, buttery flavor and crunch of pecans. Every bite is pure heaven.
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Why You’ll Love This Recipe
- Basic Baking Ingredients: You can find everything you need for these cookies in your kitchen or at your local grocery store.
- Simple Recipe: This recipe mixes and bakes just like any other cookie recipe, making it extremely easy to prepare.
- So Chocolaty: The dark chocolate cookie dough is rich and deep.
- Bright Mint Flavor: The Andes crunch baking chips add a cool, crisp mint flavor to the cookies.
- Earthy and Nutty: Pecans and white chocolate chips add buttery, nutty flavor and a nice crunch.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Super Soft: For the softest cookies, try using cake flour. Its lower protein content creates cookies that are melt-in-your-mouth tender.
- Gluten-Free: Make a gluten-free version with a 1:1 gluten-free flour.
- Add Coffee: Adding a pinch of instant coffee to the dough accentuates the chocolaty flavor of the cookies.
- Nuts: You can use your favorite nuts to change up the flavor of these cookies. Try chopped pecans, walnuts, almonds, or even pistachios!
How to Make Dark Chocolate Peppermint Pecan Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs.
Step 3: Gradually mix the dry ingredients into the wet until combined. Then, fold in the white chocolate chips, Andes chips, and pecans.
Step 4: Using a 2-inch cookie scoop, place the dough on two prepared baking sheets.
Step 5: Bake at 375 degrees for 8 to 9 minutes.
Step 6: Leave the cookies on the baking sheets for about 2 minutes. Then, transfer them to a wire rack to cool completely.
Tips
- Mix your dough ingredients until they are combined, but don’t overmix them. As soon as everything is moist and uniform, you’re done. Overmixing makes the cookies tough.
- It’s always a good idea to bring your cold ingredients to room temperature when baking. It ensures uniform mixing and prevents overmixing.
- If you forget to soften your butter, place the sticks in a bowl of warm water to soften quickly.
- A hand mixer makes it easy to mix the dough. I highly recommend it!
Dark Chocolate Peppermint Pecan Cookies FAQ
Walnuts, almonds, cashews, and macadamia nuts are all excellent pecan substitutions, especially in cookies.
Dark chocolate is an excellent addition to cookies. Whether chunks are used as a mix-in or dark cocoa is used to make the dough, the rich, bittersweet flavor of dark chocolate is the perfect complement to the overall sweetness of cookies.
Dry or tough cookies are usually the result of using too much flour. The common method of measuring flour is scooping it out directly with the measuring cup. However, this compacts the flour and results in too much being used. Instead, loosely spoon the flour into your measuring cup and level it off with a knife.
More Delicious Chocolate Cookie Recipes
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Dark Chocolate Peppermint Pecan Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, (2 sticks)
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 1 cup white chocolate chips
- 1 ½ cups Andes peppermint crunch baking chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Add white chocolate chips, peppermint baking chips, and chopped pecans, stir until combined.
- Using a 1-inch cookie scoop, place on prepared baking sheets.
- Bake for 8-9 minutes.
- Remove from the oven and let sit on the cookie sheet for a few minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store in an airtight container for up to a week.
- Wrap the cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Mix your dough ingredients until they are combined, but don’t overmix them. As soon as everything is moist and uniform, you’re done. Overmixing makes the cookies tough.
- It’s always a good idea to bring your cold ingredients to room temperature when baking. It ensures uniform mixing and prevents overmixing.
- If you forget to soften your butter, place the sticks in a bowl of warm water to soften quickly.
- A hand mixer makes it easy to mix the dough. I highly recommend it!
Nutrition
