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Peppermint chocolate chip cookies bring together the magic of the holidays and the comfort of a bakery classic in every bite. Perfect for a cozy winter gathering or for packing up as a sweet gift, this recipe takes an ordinary chocolate chip cookie and transforms it into a festive treat with a peppermint twist. The bursts of dark chocolate paired with the cool crunch of peppermint candies are delightfully nostalgic and completely irresistible.
I remember making these on a snowy day with my niece—now she asks for them every December and it has become our little holiday tradition.
Ingredients
- Unsalted butter: Brings richness and helps the cookies stay soft. Choose a high-quality butter for the best flavor
- Granulated sugar: Adds sweetness and helps the edges crisp up nicely
- Brown sugar: Deepens the flavor and keeps the centers chewy. Pack it firmly in your measuring cup for accuracy
- Large eggs: Help bind everything together and give rise to the dough. Use room temperature eggs for easier mixing
- Pure vanilla extract: Rounds out the flavors beautifully. Opt for real extract rather than imitation for the most natural flavor
- All-purpose flour: Gives the cookies structure. Scoop it lightly into the measuring cup and level off for best results
- Baking soda: Ensures the cookies spread just the right amount during baking
- Salt: Balances the sweetness and enhances all the flavors
- Dark chocolate chips: Offer a rich contrast to the peppermint. Go for a high cocoa content for intense chocolate flavor
- Crushed peppermint candies: Bring festive color and a fresh minty crunch. Use starlight mints or candy canes and crush just before baking for maximum freshness
- Peppermint extract: Gives the dough that classic cool note without overpowering. Use sparingly for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and arrange parchment paper on two baking sheets to prevent sticking and make cleanup simpler
- Cream the Butter and Sugars:
- In a large bowl use a hand mixer or stand mixer to beat softened butter together with both sugars for about three to five minutes until pale and fluffy. This step is key for light cookies
- Add Eggs and Vanilla:
- Crack in the eggs one at a time mixing thoroughly after each. Pour in the vanilla and peppermint extracts and blend until everything is smooth and creamy
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour baking soda and salt until evenly distributed. This helps avoid clumps and gives even rise
- Mix Wet and Dry Ingredients:
- Gradually add the flour mixture into the butter mixture. Stir just until combined stopping as soon as you do not see streaks of flour
- Fold in Chocolate and Peppermint:
- Gently stir in the chocolate chips and crushed peppermint pieces aiming for even distribution but taking care not to overmix which would make the cookies dense
- Scoop the Dough:
- Use a cookie scoop or a heaping tablespoon to portion dough onto the lined trays. Leave about two inches between each ball so they have space to spread
- Bake the Cookies:
- Place trays in the preheated oven. Bake for ten to twelve minutes until edges are golden and centers look just barely set. Every oven bakes a little differently so keep an eye near the end
- Cool and Garnish:
- Let the cookies cool on the trays for five minutes to firm up before lifting gently onto wire racks. While warm sprinkle with a little extra crushed peppermint for garnish and extra crunch
- Enjoy:
- Once the cookies are fully cool enjoy them as they are or pack up for gifting. The flavor is wonderful at room temperature but I also love them slightly warm with the chocolate still melty
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The hint of peppermint in both the dough and the candy topping really does feel like winter in every bite. I especially love the way the kitchen smells with the peppermint and chocolate mingling as they bake it reminds me every time of our family tree decorating nights with a plate of these nearby.
Storage Tips
To keep your peppermint chocolate chip cookies tasting fresh store them in an airtight tin or zip bag at room temperature for up to four days. For longer storage freeze cooled cookies on a baking sheet before transferring to a container with parchment between layers. Thaw at room temperature or rewarm gently in a low oven to bring back that just-baked texture.
Ingredient Substitutions
If you are out of dark chocolate chips try semi sweet or milk chocolate. White chocolate chips also add a sweet creamy twist. For gluten free cookies swap the all purpose flour for a cup for cup gluten free blend. No peppermint candies on hand Use mini chocolate mints or even a bar of peppermint chocolate chopped fine.
Serving Suggestions
Arrange these cookies on a festive plate with a mug of hot chocolate for a cozy fireside treat. They are perfect on a holiday dessert table alongside brownies and spiced loaf cake. For an ice cream sandwich press a small scoop of vanilla ice cream between two cookies and roll the edges in extra peppermint or chocolate chips.
Cultural Context
Combining peppermint and chocolate is a flavor pairing loved in many countries especially around the winter holidays. Peppermint bark and chocolate peppermint desserts are traditions because they bring brightness to the cold season. Sharing these cookies is a way to spread some of that cheerful indulgence.
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These cookies are perfect for the holiday season and bound to bring cheer to anyone who tries them!
Frequently Asked Questions
- → How do I ensure my cookies stay soft?
For soft cookies, avoid overbaking. Remove them when the edges are golden but the centers look set, then let them cool on the baking sheet for a few minutes before transferring.
- → Can I substitute dark chocolate chips with milk chocolate?
Yes, milk chocolate chips can be used for a sweeter flavor. The cookies will still have the same festive profile with a slightly milder chocolate taste.
- → What is the purpose of extra crushed peppermint on top?
Sprinkling extra peppermint candies while the cookies are warm adds a crunchy, decorative finish and boosts minty aroma with every bite.
- → How should these cookies be stored for best texture?
Store in an airtight container at room temperature. Add a slice of bread in the container to help keep cookies soft for several days.
- → Can the dough be prepared ahead of time?
Yes, chilling the dough for up to 24 hours not only fits busy schedules but can enhance flavor and texture. Portion before chilling for easy baking later.