Description
These Peppermint Chocolate Chip Cookies combine the classic chocolate chip cookie with a refreshing hint of peppermint and festive crushed candy canes. Soft and chewy, they are perfect for holiday gatherings or anytime you want a delightful minty twist on a beloved treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 tsp peppermint extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips (optional, for extra chocolatey goodness)
- ½ cup crushed peppermint candies or candy canes (plus extra for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and peppermint extracts until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Mix in chocolate and peppermint: Fold in the semi-sweet chocolate chips, optional mini chocolate chips, and the crushed peppermint candies to distribute them evenly throughout the dough.
- Portion dough: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them on your prepared baking sheet, spacing each about two inches apart to allow for spreading.
- Flatten the cookies: Gently press down each dough ball with the back of a spoon or your fingers to create a flattened shape.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft.
- Cool slightly: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, allowing them to set.
- Cool completely and garnish: Transfer the cookies to a wire rack to cool fully. Optionally sprinkle extra crushed peppermint candies on top for a festive finishing touch.
Notes
- For a stronger peppermint flavor, add a little more peppermint extract but avoid overdoing it to prevent bitterness.
- Use room temperature butter for easier creaming and better texture.
- Mini chocolate chips are optional but add extra chocolatey goodness and texture contrast.
- Storing the cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- To keep cookies soft longer, add a slice of bread to the container to maintain moisture.
