Peppermint Chocolate Chip Cookies
User Reviews
4.9
Peppermint Chocolate Chip Cookies
Description
Peppermint Chocolate Chip Cookies feature a classic cookie base of creamed butter and sugars, eggs, and vanilla, enhanced with peppermint extract to give a cool, minty aroma. The addition of semisweet or dark chocolate chips adds richness, while crushed candy canes provide a crunchy, festive peppermint crunch distributed throughout the cookie and on top.
The dough rests in the fridge before baking, which helps cookies bake evenly and maintain their shape, allowing the candy pieces to stay mostly intact on the surface. Baking at 350°F until lightly browned yields a cookie with a tender center and slightly crisp edges.
These cookies pair well with holiday beverages or as a festive treat. They store up to 5 days in an airtight container and can also be frozen either as dough balls or baked cookies for convenience.
Ingredients
- 1 cup butter softened (227g, salted
- 1 cup granulated sugar (200g)
- 1 cup light brown sugar (200g)
- 2 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips or dark chocolate chips
- 6 peppermint candy canes crushed
Instructions
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and light, about 3-4 minutes.
- Add eggs, vanilla, and peppermint extract. Mix well until combined, scraping the bottom and sides of the bowl so everything mixes together evenly.
- Add flour, baking soda, and salt. Mix on medium-low speed just until combined.
- Stir in chocolate chips and candy cane pieces.
- Line two baking sheets with parchment paper. Use a small cookie scoop to scoop balls of cookie dough onto the parchment paper. You can sprinkle the tops of the cookies with extra candy cane pieces, if desired. Refrigerate for at least 30 minutes. Preheat oven to 350°F while the cookies chill.
- Bake for 10-12 minutes until lightly browned. Cool for 5-10 minutes before transferring to wire racks to cool completely.
Notes
- Place crushed candy cane pieces on top before baking to prevent them from melting into the pan.
- Use parchment paper on baking sheets to avoid sticking and facilitate even baking.
- Store baked cookies in an airtight container at room temperature for up to five days for best freshness.
- Freeze cookie dough balls after scooping by flash freezing then transferring to freezer bags; bake directly from frozen with slightly extended baking time.
- Baked cookies can be frozen for up to two months maintaining quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 234mg | 10% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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