Peppermint Chocolate Chip Cookies Recipe

Introduction

These Peppermint Chocolate Chip Cookies combine classic chocolate chip goodness with a refreshing hint of peppermint. Perfect for the holiday season or any time you crave a festive treat, they offer a delightful crunch from crushed candy canes and a rich, buttery texture.

Ingredients

• 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
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 1/2 cup crushed candy canes

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing well.
5. Step 5: Stir in the chocolate chips and crushed candy canes until evenly distributed.
6. Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

• For a more intense peppermint flavor, add an extra 1/4 tsp of peppermint extract but be careful not to overpower the cookies.
• Substitute crushed candy canes with peppermint baking chips for a smoother texture.
• Chill the dough for 30 minutes before baking to help the cookies retain their shape.
• Use dark chocolate chips if you prefer a richer chocolate taste.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of natural peppermint?

Yes, regular peppermint extract works well and will provide the classic peppermint flavor needed for these cookies.

What can I substitute for crushed candy canes?

You can use peppermint baking chips or finely chopped peppermint candies as alternatives if crushed candy canes aren’t available.

Peppermint Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 62 reviews

Delight in these festive Peppermint Chocolate Chip Cookies, beautifully combining classic chocolate chip cookies with the refreshing flavor of peppermint and a crunchy candy cane twist. Perfect for the holiday season or any time you want a sweet and minty treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This typically takes about 3-4 minutes using an electric mixer.
3. Add Eggs and Extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and peppermint extract to infuse the dough with a fragrant, minty flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the creamed butter and sugar mixture, mixing just until combined to avoid overworking the dough and creating tough cookies.
6. Add Chocolate Chips and Candy Canes: Gently fold in the semisweet chocolate chips and crushed candy canes, distributing them evenly throughout the dough to ensure every cookie gets a balance of chocolate and peppermint crunch.
7. Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow for spreading during baking.
8. Bake: Bake in the preheated oven for 10-12 minutes until the cookie edges turn golden brown, indicating they are perfectly baked with a slightly crisp exterior and chewy interior.
9. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set properly and maintain their texture.

Notes

• Use crushed candy canes for that authentic peppermint crunch; you can crush them finely or leave larger bits depending on your texture preference.
• Ensure butter is softened, not melted, for the best cookie texture.
• For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract, but be cautious as it can overpower the sweetness.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
• Substitute chocolate chips with white chocolate chips for a sweeter, creamier variation.

Keywords: peppermint chocolate chip cookies, holiday cookies, Christmas cookies, peppermint cookies, chocolate chip cookies, candy cane cookies