Peppermint Chocolate Chip Cookies Recipe
Delight in these festive Peppermint Chocolate Chip Cookies, featuring a perfect blend of rich dark chocolate and crunchy crushed candy canes. These buttery, soft-baked cookies are chilled before baking to enhance flavor and texture, making them an ideal sweet treat for holiday gatherings or anytime you crave a refreshing minty twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies 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 cups + 2 tablespoons 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 in small pieces, plus more for topping)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which typically takes about 3 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until just combined. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Combine Dry Ingredients and Mix: Gradually mix in the all-purpose flour, fine sea salt, and baking soda until just almost combined. Then gently fold in the chopped dark chocolate chips and crushed candy cane pieces, ensuring an even distribution without overmixing.
- Chill the Dough: Using a tablespoon, scoop the cookie dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Freeze the dough balls for a minimum of 3-4 hours or until frozen solid; chilling overnight is recommended for enhanced flavor development.
- Bake the Cookies: Preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls on a baking sheet with at least 2 inches of space between each. Bake for 9-10 minutes. The cookies will still look pale and slightly underbaked when done but will firm up as they cool.
- Add Toppings and Cool: Immediately after removing from the oven, gently press additional crushed candy cane pieces and dark chocolate chips onto the tops of the cookies for extra texture and flavor. Let the cookies cool completely on a wire rack before serving.
- Store Properly: Store any leftover baked cookies in an airtight container at room temperature for 2-3 days. Freeze any unused cookie dough balls in an airtight container or ziplock bag for up to 1 month to maintain freshness, noting that after this period the candy cane pieces may begin to dissolve into the dough.
Notes
- For best measuring accuracy, spoon flour into measuring cups and level off with a knife rather than scooping directly from the bag to avoid dense dough.
- Chilling the cookie dough is crucial to prevent spreading and to develop richer flavors.
- Using crushed candy canes as a topping adds a refreshing crunch and festive appearance.
- You can substitute dark chocolate chips with semi-sweet, but dark chocolate offers a more intense flavor contrast with peppermint.
- Make sure the butter is at cool room temperature (slightly soft) to achieve the proper creaming texture.
Keywords: peppermint cookies, chocolate chip cookies, holiday cookies, peppermint chocolate chip, festive cookies, Christmas cookies
