Peppermint Chocolate Chip Cookies
User Reviews
5
Peppermint Chocolate Chip Cookies
Description
This cookie recipe mixes butter with granulated and brown sugar, then adds egg and vanilla before incorporating the dry ingredients of flour, salt, and baking soda. The inclusion of peppermint crunch baking chips alongside bittersweet chocolate chips creates a distinctive cooling and sweet contrast. Chilling the dough for at least two hours solidifies flavors and helps maintain shape during baking.
Baking on parchment or mats at 350°F produces cookies that are golden around the edges with a tender center, where pockets of melted chocolate and peppermint deliver flavor highlights. The combination of peppermint and chocolate suits holiday or winter themes.
The cookies can be stored at room temperature in airtight containers for up to a week, or the dough frozen for future baking. Adjustments include variations on chip types and sizes to moderate sweetness. Reheating is done carefully in short microwave intervals to warm without burning chocolate.
Ingredients
- ½ cup butter softened (113g, 1 stick, unsalted
- ½ cup granulated sugar 124g
- ¼ cup brown sugar lightly packed (55g)
- 1 egg large
- 2 teaspoons vanilla extract pure
- 1 ½ cup all-purpose flour 186g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking soda 4g
- ½ cup Peppermint Crunch baking chips 85g
- ¾ cup bittersweet chocolate chips 143g
Instructions
- In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
- Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated.
- Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
- Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
- Measure in the Peppermint Crunch and chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
- Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a 3-tablespoon cookie scoop to create rounds of the chilled cookie dough. Roll them in your hands to shape them evenly.
- Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
- Bake for 14-15 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
Notes
- The recipe makes about 12 large (3-tablespoon) cookies; smaller sizes require shorter baking times.
- Store cooled cookies in airtight containers at room temperature for up to one week.
- Cookie dough can be frozen; bake from frozen with a brief increase in baking time.
- Reheat cookies in short microwave bursts to prevent burning the chocolate.
- Substitute vegan butter and dairy-free chocolate/peppermint chips for a dairy-free version, noting the peppermint chips will differ.
- Adjust chocolate chip types and quantities to balance sweetness to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(3T) cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 248kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 140mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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