Peppermint Chocolate Chip Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow for spreading during baking.
- 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.
- 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
