Description
Delight in the festive flavors of these Peppermint Chocolate Chip Cookies, combining classic chocolate chips with refreshing peppermint extract and crushed candies for a perfect holiday treat. These soft, chewy cookies offer a delightful blend of sweetness and minty freshness, ideal for sharing during the holiday season or as a special everyday indulgence.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes. This step aerates the dough, giving the cookies a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time to fully incorporate them, then add the vanilla and peppermint extracts. Mix thoroughly until all ingredients are well combined, ensuring even flavor distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can lead to tough cookies.
- Incorporate Chocolate and Peppermint: Fold in the semi-sweet chocolate chips, mini chocolate chips if using, and crushed peppermint candies, ensuring they are evenly distributed throughout the dough for bursts of chocolate and mint in every bite.
- Shape Cookies: Scoop tablespoon-sized portions of the dough and roll each into a ball. Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Flatten Dough Balls: Gently press down each dough ball with the back of a spoon or your fingers to flatten them slightly, which helps them bake evenly and develop a pleasing shape.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn golden brown while the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes post-baking to firm up. Then transfer them to a wire rack to cool completely, which prevents sogginess and preserves crisp edges.
- Optional Topping: Once cooled, optionally sprinkle additional crushed peppermint candies on top to enhance the festive appearance and add extra peppermint flavor.
Notes
- For best results, ensure butter is softened, not melted, to achieve the ideal cookie texture.
- If mini chocolate chips are unavailable, extra semi-sweet chocolate chips can be used.
- Crushed peppermint candies can be made by placing candy canes or peppermints in a plastic bag and gently pounding with a rolling pin.
- Store cookies in an airtight container to maintain freshness for up to one week.
- These cookies freeze well; freeze baked cookies up to 3 months or dough balls for convenient baking later.
