Description
Peppermint chocolate chip cookies deliver festive cheer straight from your kitchen, melting together rich chocolate and cool mint in each delightful bite. Baking these seasonal treats brings warmth and joy to holiday gatherings, creating sweet memories with family and friends.
Ingredients
Scale
Primary Ingredients:
- 2 ¼ cups all-purpose flour
- 12 tablespoons unsalted butter
- 1 cup light brown sugar
- ¾ cup dark chocolate bar or chocolate chips
Supporting Ingredients:
- ¼ cup granulated sugar
- ¼ cup candy canes
Seasoning and Leavening:
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Grab your stand mixer and cream 12 tablespoons butter with 1 cup brown sugar and ¼ cup granulated sugar until the mixture becomes fluffy and light, about 3 minutes.
- Add 1 large egg and 2 teaspoons vanilla extract to the creamed mixture, blending until completely incorporated and scraping down mixer sides.
- Gradually mix in 2 ¼ cups flour, 1 teaspoon salt, and 1 teaspoon baking soda until the dry ingredients are almost combined.
- Fold in ¾ cup chocolate chips and ¼ cup crushed candy canes, mixing just until the ingredients are evenly distributed.
- Use a 2-tablespoon scoop to portion cookie dough onto a parchment-lined baking sheet, creating uniform balls.
- Place the cookie dough balls in the freezer for minimum 3-4 hours, ensuring they become completely solid for best flavor development.
- When ready to bake, preheat your oven to 350°F and arrange frozen dough balls 2 inches apart on a baking sheet.
- Bake cookies for 9-10 minutes, noting they will appear slightly underbaked and pale when removed from oven.
- Immediately after baking, press additional chocolate chips and candy cane pieces onto cookie tops for extra decoration.
- Allow cookies to cool completely on a wire rack before transferring, which helps them firm up and set properly.
Notes
- Chill the dough thoroughly to develop deep, rich flavors and prevent spreading during baking.
- Crush candy canes finely for even distribution, ensuring a perfect peppermint crunch in every bite.
- Use dark chocolate chips for a more complex, less sweet flavor that balances the peppermint’s brightness.
- Freeze cookie dough balls for make-ahead convenience and better texture control when baking.
- Prep Time: 10 minutes
- Cook Time: 9-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 20 mg