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Peppermint Chocolate Chip Cookies Recipe

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★★★★

3.9 from 50 reviews

These Peppermint Chocolate Chip Cookies combine classic chocolate chip cookies with refreshing peppermint candy canes for a festive twist. Soft, chewy, and bursting with melty dark chocolate and crunchy peppermint pieces, these cookies are perfect for holiday celebrations or anytime you crave a sweet treat with a minty boost.

Ingredients

Scale

Cookie Dough

  • 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 cups + 2 tablespoons all-purpose flour
  • 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 in small pieces, plus more for topping)

Instructions

  1. Cream the Butter and Sugars: In a large mixing bowl, beat together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 3 minutes. This aerates the dough for soft cookies.
  2. Add Egg and Vanilla: Mix in the large egg and vanilla extract just until combined. Be sure to scrape down the sides of the bowl to ensure even mixing.
  3. Incorporate Dry Ingredients and Mix-ins: Gradually add the all-purpose flour, baking soda, and sea salt, mixing until almost combined. Then gently fold in the chopped dark chocolate and crushed candy cane pieces, making sure not to overmix.
  4. Form and Chill Dough Balls: Using about 2 tablespoons per cookie, scoop the dough into balls and place them on a parchment-lined baking sheet. Chill the dough balls in the freezer for a minimum of 3-4 hours or until frozen solid. For best flavor, chill overnight.
  5. Bake the Cookies: Preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls spaced at least 2 inches apart on a parchment-lined baking sheet. Bake for 9-10 minutes. The cookies will appear pale and slightly underbaked when removed.
  6. Add Toppings and Cool: Immediately press additional crushed candy cane pieces and chocolate chips onto the tops of the warm cookies. Let them cool completely on a wire rack to firm up before removing.
  7. Store Properly: Store leftover baked cookies in an airtight container at room temperature for 2-3 days. Unbaked frozen dough balls can be stored in an airtight container or ziplock bag for up to 1 month; after this, the candy canes may start to melt and lose their texture in the dough.

Notes

  • Measuring Flour: For best results, spoon the flour into your measuring cup and level it off rather than scooping directly to avoid packing and excess flour.
  • Chilling the Dough: Chilling solidifies the butter and prevents spreading, leading to thicker cookies and enhanced flavors.
  • Topping: Adding extra candy cane and chocolate chips right after baking ensures a pretty presentation and extra flavor.
  • Storage: To maintain freshness, avoid storing the cookies near moisture or heat sources.
  • Room Temperature Ingredients: Using room temperature butter and egg blends well and creates a smooth dough texture.

Keywords: peppermint chocolate chip cookies, holiday cookies, peppermint cookies, chocolate chip cookies, festive cookies, holiday baking

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