Peppermint Chocolate Chip Cookies Recipe
Introduction
Peppermint Chocolate Chip Cookies are a festive twist on the classic cookie, combining rich dark chocolate with refreshing crushed candy canes. These soft, chewy treats are perfect for holiday gatherings or any time you want a sweet, minty indulgence.
Ingredients
- 12 tablespoons unsalted butter (cool room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup candy canes (crushed into small pieces, plus more for topping)
Instructions
- Step 1: Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Step 2: Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed.
- Step 3: Mix in the flour, salt, and baking soda until almost combined, then fold in the chocolate chips and crushed candy cane pieces until just combined.
- Step 4: Scoop the cookie dough into 2-tablespoon balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. For best flavor, chill overnight.
- Step 5: Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and slightly underbaked when removed but will continue to firm up while cooling.
- Step 6: Press additional candy cane pieces and dark chocolate chips onto the tops of the warm cookies. Let them cool completely on a wire rack before removing.
- Step 7: Enjoy your peppermint chocolate chip cookies! Store any leftovers as described below.
Tips & Variations
- For best results, measure your flour by spooning it into the cup and leveling it off rather than scooping directly from the bag to avoid dense cookies.
- You can substitute peppermint extract for vanilla if you want a stronger mint flavor.
- Use semi-sweet or milk chocolate chips if you prefer a sweeter cookie.
- Pressing extra chocolate chips and candy canes on top after baking adds a nice decorative touch and boosts texture.
Storage
Store leftover baked cookies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes may start to melt and lose their texture within the dough. To reheat, warm baked cookies gently in a low oven for a few minutes to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular candy canes instead of crushed pieces?
Yes, you can crush any peppermint candy canes or holiday candies into small pieces to incorporate into the dough and use on top as decoration.
Why do I need to freeze the cookie dough before baking?
Freezing the cookie dough helps the cookies keep their shape during baking and improves the texture, making them soft and chewy with a perfect melt-in-your-mouth crumb.
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Peppermint Chocolate Chip Cookies Recipe
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
Description
These Peppermint Chocolate Chip Cookies combine classic chocolate chip goodness with festive peppermint candy canes, creating a delightful treat perfect for the holiday season. With a buttery, soft texture, rich dark chocolate chunks, and a refreshing hint of peppermint, these cookies are chilled before baking to enhance their flavor and ensure the perfect chewy bite.
Ingredients
Wet Ingredients
- 12 tablespoons unsalted butter, cooled to room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour (see notes below for measuring)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Mix-ins
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup candy canes, crushed into small pieces (plus more for topping)
Instructions
- Cream the butter and sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using a mixer on medium speed. Continue beating until the mixture is light, fluffy, and well combined, about 3 minutes.
- Mix in the wet ingredients: Add the egg and vanilla extract to the creamed butter and sugars. Mix until just combined, making sure to scrape down the sides of the bowl with a spatula as needed to incorporate all ingredients evenly.
- Mix in the dry ingredients: Gradually add the all-purpose flour, fine sea salt, and baking soda to the wet mixture. Stir or mix on low speed until the dough is almost combined. Then gently fold in the chopped dark chocolate and crushed candy cane pieces by hand, ensuring even distribution without overmixing.
- Scoop and chill the cookie dough: Using a tablespoon or cookie scoop, form dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Transfer the tray to the freezer and chill for a minimum of 3-4 hours or until the dough balls are completely frozen. For best flavor and texture, chill overnight.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (180°C). Remove the frozen cookie dough balls from the freezer and space them at least 2 inches apart on a parchment-lined baking sheet.
- Bake the cookies: Bake the frozen cookies for 9-10 minutes. They will appear pale and slightly underbaked when first removed from the oven. Do not overbake, as they will continue to firm up and cook as they cool on the baking tray.
- Decorate with extra candies: Immediately after baking, press additional candy cane pieces and dark chocolate chips onto the tops of each cookie for extra flavor and a festive look. Allow the cookies to cool completely on a wire rack before handling or storing.
- Store the cookies and dough: Store any leftover baked cookies in an airtight container at room temperature for 2-3 days to maintain freshness. For longer storage, keep the frozen cookie dough balls in an airtight container or ziplock bag in the freezer for up to 1 month. Beyond this time frame, the candy canes may start to melt and fully incorporate into the dough, reducing the peppermint texture.
Notes
- When measuring flour, spoon the flour into your measuring cup and level off with a knife to avoid packing, which can lead to dense cookies.
- Room temperature butter and egg help create a smooth batter and even baking.
- For more intense peppermint flavor, increase crushed candy canes slightly but avoid adding too much to prevent bitterness.
- If desired, use bittersweet or semi-sweet chocolate chips as a substitute for dark chocolate.
- Freezing the dough is essential for the cookies’ texture and flavor development.
- Baking time may vary slightly depending on your oven; watch carefully for a pale golden edge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint chocolate chip cookies, holiday cookies, chocolate peppermint cookies, festive cookies, chocolate chip cookies, candy cane cookies
