These Peppermint Chocolate Chip Cookies are the perfect combination of rich chocolate, refreshing peppermint, and a soft, chewy texture. With crushed candy canes and melty chocolate chips in every bite, these cookies are ideal for the holiday season or any time you crave a festive treat.
Why You’ll Love This Recipe
- Perfect for the holidays or winter months
- A delightful balance of sweet chocolate and refreshing peppermint
- Soft and chewy texture with a slight crunch from the candy canes
- Easy to make with simple ingredients
- Great for gifting or serving at holiday gatherings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Semi-sweet chocolate chips
- Crushed candy canes
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and crushed candy canes.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- White Chocolate Peppermint Cookies: Substitute white chocolate chips for semi-sweet chocolate chips.
- Double Chocolate Version: Add ¼ cup of cocoa powder to the flour mixture for a richer chocolate flavor.
- Nutty Twist: Add chopped walnuts or pecans for extra texture.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Extra Minty Flavor: Increase the peppermint extract slightly for a more intense peppermint taste.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: Keep cookies in the fridge for up to 7 days for longer freshness.
- Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds to soften them.
FAQs
How do I prevent my cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
Can I use peppermint candy instead of candy canes?
Yes, crushed peppermint candies work just as well as candy canes in this recipe.
What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal, but milk chocolate or dark chocolate chips also work well.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
How can I make the cookies extra chewy?
Use more brown sugar than granulated sugar and avoid overbaking.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used as a substitute.
Do I need to crush the candy canes finely?
A mix of fine and slightly larger pieces gives the best texture and flavor.
Can I add food coloring to the dough?
Yes, a drop of red or green food coloring can add a festive touch.
What’s the best way to crush candy canes?
Place them in a ziplock bag and crush them with a rolling pin or use a food processor.
Can I make these cookies without peppermint extract?
Yes, but the peppermint flavor will be milder. You can increase the amount of crushed candy canes for a stronger taste.
Conclusion
Peppermint Chocolate Chip Cookies are a delightful treat with the perfect balance of rich chocolate and refreshing peppermint. Whether you make them for the holidays or just because, they are sure to impress. With easy variations and simple storage options, these cookies are a must-try for any baking enthusiast.
Print
- Total Time: 20 minutes
Description
These Peppermint Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate and refreshing peppermint flavors. Perfect for holiday baking or year-round indulgence!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter, brown sugar, and granulated sugar together.
- Add egg, vanilla, and peppermint extract, mixing well.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Slowly mix dry ingredients into the wet ingredients.
- Fold in white chocolate chips and crushed peppermint candies.
- Scoop dough onto a baking sheet and bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes