Peppermint Chocolate Chip Cookies Recipe
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0.0
0 reviews
Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
24
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Calories
232 kcal
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Course
Baked Goods
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Cuisine
American
Peppermint Chocolate Chip Cookies Recipe
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Skip the complicated baking and spread holiday cheer with these Easy Peppermint Chocolate Chip Cookies, bursting with dark chocolate and peppermint.
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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.
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
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Calories
232kcal
(12%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
27mg
(9%)
Sodium
167mg
(7%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
247IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 232 kcal
% 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.
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