Sourdough Chocolate Peppermint Cookies
These sourdough chocolate peppermint cookies are full of dark chocolate and peppermint flavor. They are soft and chewy with crunchy bits of peppermint and melty chocolate chips in every bite! Easy to make with sourdough discard, they are the perfect holiday cookie to bake for Christmas!
Amy's notes
If you ask me, chocolate and peppermint are the ultimate Christmas flavor! These chewy sourdough chocolate peppermint cookies are loaded with crunchy bits of peppermint and gooey chocolate chips.
They have the perfect texture too - crisp edges with super soft and tender insides. Just like our sourdough thumbprint cookies and sourdough snickerdoodles, they are easy to make in under 30 minutes with your left over sourdough discard.
They're the perfect holiday cookie to add to your Christmas cookie tray!
Enjoy! xx
Ingredients needed
- Dry Ingredients: You'll need all-purpose flour, crushed peppermints, chocolate chips, cocoa powder, baking soda, baking powder, and fine sea salt. You can use semi-sweet, milk, dark, or white chocolate chips for this recipe!
- Wet Ingredients: You'll need sourdough starter discard, avocado oil, light or dark brown sugar, granulated sugar, an egg, and peppermint extract. If you don't have any avocado oil on hand, you can use vegetable oil or unsalted butter instead.
Crushed Peppermints
You can use store-bought crushed peppermints, or make your own by placing candy canes or peppermints in a zip-top bag and gently crushing them with a rolling pin.
Step-by-Step Instructions with Photos
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat, then set it aside. You may need a second baking sheet.
Step 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, crushed peppermints, and chocolate chips.
Step 2
In a large mixing bowl, combine the sourdough discard, avocado oil, light or dark brown sugar, granulated sugar, egg, and peppermint extract, whisking until smooth.
Step 3
Add the dry ingredients to the wet ingredients, stirring until thoroughly combined.
Step 4
Using a medium cookie scoop, scoop and roll the dough balls in the palm of your hands, and form them into a disc shape.
Step 5
Bake the cookies for 10-11 minutes. The cookies will be soft when they come out of the oven, but will firm up as they cool.
Let them cool slightly on the baking sheet for 15 minutes, then transfer them to a cooling rack to finish cooling. Sprinkle the tops with more crushed peppermints if you'd like!
How to Store
Storage: Store baked cookies in an airtight container at room temperature for up to 7 days. For extra freshness and chewiness, add a small piece of white bread to the container.
Freezer: Baked cookies can be frozen for up to 3 months. Let cookies cool completely. Wrap individually in plastic wrap, then place in a freezer-safe bag or container.
Unbaked Dough: Store unbaked cookie dough tightly covered in the fridge for up to 5 days. Freeze unbaked dough for up to 3 months.
More Sourdough Cookie recipes
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Sourdough Chocolate Peppermint Cookies
INGREDIENTS
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- ½ teaspoon (3 g) salt
- ¼ cup crushed peppermint
- ½ cup (90 g) chocolate chips
Wet Ingredients
- ¼ cup (50 g) sourdough discard
- ¼ cup (45 g) avocado oil (any neutral-flavored oil, NOT olive oil)
- ½ cup (100 g) light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 teaspoon (4 g) peppermint extract
INSTRUCTIONS
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set to the side. You may need a second baking sheet.
- In a medium bowl, combine 1 cup (120 g) all-purpose flour, ½ cup (50 g) cocoa powder, ¼ cup crushed peppermint, ½ cup (90 g) chocolate chips, 1 teaspoon (4 g) baking powder, 1 teaspoon (4 g) baking soda, ½ teaspoon (3 g) salt, and whisk together.
- In a large mixing bowl, combine ¼ cup (50 g) sourdough discard, ¼ cup (45 g) avocado oil, ½ cup (100 g) light or dark brown sugar, ½ cup (100 g) granulated sugar, 1 egg, 1 teaspoon (4 g) peppermint extract, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir together until fully combined.
- Using a medium cookie scoop, scoop and roll the dough balls in the palm of your hands and forming them into a disc shape.
- Bake the cookies for 10-11 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool slightly on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.