Belfonte Dairy | From the Heart of Kansas City

Chocolate Peppermint cookies


1 cup butter (2 sticks, browned)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tbsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
1/2 cup cocoa powder
2 tbsp cornstarch
1 tbsp baking soda
1 tsp salt
1/2 cup crushed peppermint candy
1 1/2 cups chocolate chips
2 glasses of Belfonte Milk


Preheat your oven to 350° and line your baking sheets with parchment paper.

In a saucepan over medium heat, add your two sticks of butter and melt. Continue stirring until it foams up and browns. It will be amber in color and that’s when you know your brown butter is ready. Let chill in a glass measuring cup.

In a large bowl add your brown butter, brown sugar, sugar and whisk until well combined. Add your eggs and extracts and whisk again.

Next, add your flour, cocoa powder, baking soda, salt, and cornstarch and stir until dough forms. Add in your chocolate chips and peppermint candy pieces.

Scoop into 1-2 inch balls and place them onto your baking sheets. Add more chocolate chips and peppermint on top and bake in the oven at 350° for 8-10 minutes.

Remove from oven, and add more chocolate and flaky sea salt. (Optional)

Pour your glasses of Belefonte milk. Let cookies cool, serve, dip, share and enjoy!!

Notes— browning your butter is an optional step but totally worth it! It can be made without the step as well.

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