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Ghirardelli Peppermint Hot Chocolate Cookies

Ghirardelli Peppermint Hot Chocolate Cookies

Ghirardelli Peppermint Hot Chocolate Cookies make one festive holiday dessert, perfect for socially distanced gift-giving.
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Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Dessert
Servings 40 cookies


  • 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**


  • Add ½ cup granulated sugar, ½ cup light brown sugar, and 1 cup shortening to a mixing bowl.
  • Cream sugar and shortening together with a hand mixer until well combined, approximately 2 minutes.
  • Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
  • Add the second large egg and mix until combined.
  • 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.
  • 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.
  • Chop up those Ghirardelli peppermint bark bars, roughly. Try to keep eating bits and pieces of it to a minimum.
  • Add the chopped Ghirardelli peppermint bark to the mixing bowl, and mix by hand with a spoon until just combined.
  • Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
  • Refrigerate for at least 4 hours or overnight.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Remove cookie dough from the refrigerator.
  • 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).
  • Bake for 13-14 minutes.
  • 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.
  • Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.


*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 :) 
Keyword ghirardelli peppermint hot chocolate cookies
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