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Peppermint Chocolate Chip Cookies Recipe

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4.4 from 11 reviews

Delight in these festive Peppermint Chocolate Chip Cookies, combining classic chocolate chip flavors with refreshing peppermint for a perfect holiday treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semisweet chocolate chips
  • 1/2 cup crushed candy canes

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
  3. Add eggs and extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract and peppermint extract to infuse the dough with flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix dry ingredients into wet mixture: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
  6. Fold in chocolate and peppermint: Stir in the semisweet chocolate chips and crushed candy canes evenly throughout the dough for delightful bites of chocolate and peppermint crunch.
  7. Form and bake cookies: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 12 minutes, or until the cookie edges are golden brown.
  8. Cool cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps the cookies set properly without breaking.

Notes

  • For a stronger peppermint flavor, increase peppermint extract to 3/4 tsp but be cautious as too much can be overpowering.
  • Use room temperature butter for easier creaming and better texture.
  • Crushed candy canes can be substituted with peppermint candies or peppermint bark for different textures.
  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • For softer cookies, slightly underbake by removing the cookies at 10 minutes and letting them cool on the baking sheet.

Find it online: https://sweetworldtastes.com/peppermint-chocolate-chip-cookies-recipe/