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Peppermint Chocolate Chip Cookies Recipe
Skip the complicated baking and spread holiday cheer with these Easy Peppermint Chocolate Chip Cookies, bursting with dark chocolate and peppermint.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
24
Calories:
232 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup dark chocolate chips
- 1 cup Peppermint candy crushed
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a separate bowl, beat the butter, sugar, and brown sugar until light and fluffy.
- Add the vanilla and egg and beat to combine.
- Add the dry ingredients and mix until a thick dough forms.
- Fold in the dark chocolate chips and peppermint candy.
- Use a cookie scoop or tablespoon to scoop out the dough and place the cookies on the prepared baking sheet, leaving around one inch between each cookie for spreading.
- Bake for 8 to 10 minutes, until the edges of the cookies are just beginning to brown.
- Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.
Cup of Yum
Notes
- If you don’t have crushed peppermint candy, put some candy canes in a ziplock bag and crush them with a rolling pin. Candy canes are much easier to crush than hard peppermint candies.
- If your cookies spread too much during baking, try chilling the dough in the fridge for 30 minutes to an hour before scooping and baking.
- Melted peppermint is tough to get off a cookie sheet, so use parchment paper.
- While I love the combination of dark chocolate chips and peppermint candy, feel free to experiment with other mix-ins like white chocolate chips, chopped nuts, or even crushed Oreo cookies for a fun twist.
- If you don’t have crushed peppermint candy, put some candy canes in a ziplock bag and crush them with a rolling pin. Candy canes are much easier to crush than hard peppermint candies.
- If your cookies spread too much during baking, try chilling the dough in the fridge for 30 minutes to an hour before scooping and baking.
- Melted peppermint is tough to get off a cookie sheet, so use parchment paper.
- While I love the combination of dark chocolate chips and peppermint candy, feel free to experiment with other mix-ins like white chocolate chips, chopped nuts, or even crushed Oreo cookies for a fun twist.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
27mg
(9%)
Sodium
167mg
(7%)
Potassium
88mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
247IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 167mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.