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Peppermint Chocolate Chip Cookies Recipe

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3.9 from 68 reviews

  • Author: Ezabella
  • Total Time: 27 minutes
  • Yield: 24 cookies

Description

These Peppermint Chocolate Chip Cookies are a festive treat loaded with crushed candy canes and rich chocolate chips. With a soft, buttery texture and a refreshing peppermint flavor, they are perfect for holiday cookie exchanges or as a sweet indulgence during the Christmas season. The recipe is straightforward with no chilling required before baking, making it quick and easy to prepare.

Ingredients

Wet Ingredients

  • 1 cup salted butter, softened (227g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Dry Ingredients

  • 3 cups all-purpose flour (375g)
  • 1 cup granulated sugar (200g)
  • 1 cup light brown sugar (200g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Add-ins

  • 2 cups semisweet or dark chocolate chips
  • 6 peppermint candy canes, crushed

Instructions

  1. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is creamy and light in color, which should take about 3 to 4 minutes.
  2. Add Eggs and Extracts: Incorporate the eggs, vanilla extract, and peppermint extract into the butter and sugar mixture. Mix thoroughly until everything is combined evenly, making sure to scrape the bottom and sides of the bowl.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on medium-low speed just until the flour mixture is combined with the wet ingredients, being careful not to overmix.
  4. Fold in Chocolate Chips and Candy Cane Pieces: Stir in the semisweet or dark chocolate chips along with the crushed peppermint candy canes evenly through the dough.
  5. Prepare Baking Sheets: Line two baking sheets with parchment paper. Using a small cookie scoop, place balls of cookie dough onto the prepared sheets. Optionally, sprinkle extra crushed candy cane pieces on top of the cookie dough balls for added peppermint flavor and decoration.
  6. Chill the Dough and Preheat Oven: Refrigerate the cookie dough balls for at least 30 minutes to help the cookies hold their shape while baking. During this time, preheat the oven to 350°F (175°C).
  7. Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned and the centers appear set but still soft.
  8. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 to 10 minutes before transferring them to wire racks to cool completely.

Notes

  • Refrigerating the cookie dough helps prevent excessive spreading and results in thicker cookies.
  • For an extra peppermint touch, sprinkle additional crushed candy cane pieces on top before baking.
  • Use room temperature butter and eggs for better mixing and texture.
  • Cookies are best stored in an airtight container at room temperature for up to 5 days.
  • To soften hardened crushed candy canes, pulse briefly in a food processor to avoid large chunks.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/peppermint-chocolate-chip-cookies-recipe/