Peppermint Chocolate Chip Cookies are a delightful treat that brings a festive twist to classic cookies. The combination of rich chocolate and refreshing peppermint creates a unique flavor profile that is sure to please your taste buds. These cookies are perfect for holiday gatherings, gift-giving, or simply enjoying with a glass of milk. Their chewy texture and amazing taste make them a favorite for both kids and adults.
How to Make Peppermint Chocolate Chip Cookies
Ingredients:
- 12 tablespoons unsalted butter (cool room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (See notes below for measuring)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup candy canes (crushed into small pieces, plus more for topping)
Directions:
- Cream the butter and sugars. Start by creaming the butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 3 minutes.
- Mix in the wet ingredients. Add the egg and vanilla extract to the mixture, and mix until just combined. If necessary, scrape down the sides of the bowl to ensure everything is well blended.
- Mix in the dry ingredients. Gradually add the flour, baking soda, and salt to the mixture. Mix until almost combined, then gently fold in the chocolate chips and crushed candy canes until everything is well mixed.
- Scoop and chill the cookie dough. Using a spoon, scoop the dough into 2 tablespoons balls and place them on a parchment-lined baking sheet. Chill the cookie dough in the freezer for a minimum of 3-4 hours, or until they are frozen solid. For the best flavor, chill overnight.
- Preheat the oven. When you’re ready to bake, preheat the oven to 350°F (180°C). Bake the frozen cookie balls on a baking sheet, leaving at least 2 inches between each dough ball. Bake for 9-10 minutes. The cookies will look pale and slightly underbaked when you remove them, but they will continue to bake as they cool.
- Decorate with extra candies. Once out of the oven, press a few extra candy cane pieces and dark chocolate chips onto the tops of the cookies. Let them cool completely on a wire rack before enjoying!
- Store leftover baked cookies in an airtight container at room temperature for 2-3 days. If you have leftover cookie dough balls, store them in an airtight container or zip-lock bag in the freezer for up to 1 month. After this time, the candy canes may start to melt into the dough.
How to Serve Peppermint Chocolate Chip Cookies
Enjoy these cookies warm or at room temperature. They pair perfectly with a glass of milk or hot chocolate. For a festive touch, serve them on a decorative platter during holiday parties or give them as gifts in a cute cookie jar.
How to Store Peppermint Chocolate Chip Cookies
Keep baked cookies in an airtight container at room temperature to maintain their freshness. For long-term storage, you can freeze cookie dough balls and bake them fresh whenever you desire a warm treat. Just remember to store them in an airtight container or zip-lock bag to prevent freezer burn.
Tips to Make Peppermint Chocolate Chip Cookies
- Use room temperature ingredients to help with mixing.
- For a stronger peppermint flavor, add a few drops of peppermint extract.
- Don’t skip the chilling time for the cookie dough; it helps develop flavor and ensures a chewy texture.
- Feel free to adjust the amount of crushed candy canes based on your preference.
Variation
Try substituting white chocolate chips for dark chocolate for a different taste. You can also experiment by adding nuts or using different types of extract for a twist.
FAQs
1. Can I use other types of chocolate?
Yes! You can use milk chocolate or even white chocolate if you prefer a sweeter cookie.
2. How long do the cookies stay fresh?
The cookies are best enjoyed within 2-3 days when stored in an airtight container.
3. Can I freeze the baked cookies?
Yes, you can freeze the baked cookies. Just make sure to store them in an airtight container to maintain freshness. They can last in the freezer for about 1-2 months.
Peppermint Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- Cream softened butter with granulated and brown sugars in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips and crushed peppermint candies.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 9-12 minutes, or until edges are golden brown and centers are just set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.