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Peppermint Chocolate Chip CookiesIngredients Recipe

Peppermint Chocolate Chip CookiesIngredients Recipe
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Delight in these festive Peppermint Chocolate Chip Cookies that perfectly combine rich dark chocolate and refreshing crushed candy canes. These soft-baked cookies have a tender texture, a hint of minty crunch, and are ideal for holiday celebrations or cozy winter treats.

Ingredients

Scale

Butter and Sugars

  • 12 tablespoons unsalted butter (cool room temperature)
  • 1 cup light brown sugar (packed)
  • 1/4 cup granulated sugar

Wet Ingredients

  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt

Mix-ins and Toppings

  • 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
  • 1/4 cup candy canes (crushed into small pieces, plus more for topping)

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined—this usually takes about 3 minutes of mixing with an electric mixer.
  2. Mix in the wet ingredients: Add the large egg and vanilla extract to the creamed butter and sugars. Mix until just combined, scraping down the sides of the bowl with a spatula as necessary to ensure even incorporation.
  3. Mix in the dry ingredients: Gradually add the all-purpose flour, baking soda, and fine sea salt to the bowl. Mix until the dough is almost combined, then gently fold in the chopped dark chocolate and crushed candy cane pieces, ensuring an even distribution throughout the dough.
  4. Scoop and chill the cookie dough: Using a tablespoon or cookie scoop, form 2-tablespoon-sized balls of dough and place them evenly spaced on a parchment-lined baking sheet. Transfer the entire tray into the freezer and chill for a minimum of 3 to 4 hours until the dough balls are frozen solid. For the best flavor and texture, chilling overnight is recommended.
  5. Preheat the oven: When ready to bake, preheat your oven to 350°F (180°C). Remove the frozen cookie dough balls from the freezer, place them on a baking sheet lined with parchment paper, spacing them at least 2 inches apart to allow for spreading.
  6. Bake the cookies: Bake the cookies for 9 to 10 minutes. They will appear pale and slightly underbaked when removed but will continue to firm up as they cool on the tray.
  7. Decorate with extra candies: Immediately after baking, press additional crushed candy cane pieces and dark chocolate chips on top of each warm cookie. Let the cookies cool completely on a wire rack before transferring or serving.
  8. Store properly: Store any leftover baked cookies in an airtight container at room temperature for 2 to 3 days. Freeze unused cookie dough balls in an airtight container or ziplock bag for up to 1 month; after this period, the candy canes may start to melt and become less distinct within the dough.

Notes

  • Measure flour correctly by spooning it into your measuring cup and leveling off with a knife to avoid dense cookies.
  • Chilling the dough is essential to prevent spreading and to develop deeper flavor.
  • Use high-quality dark chocolate for the best flavor contrast with the peppermint.
  • If you prefer a stronger peppermint flavor, add a few drops of peppermint extract in addition to or instead of vanilla extract.
  • These cookies are best enjoyed within a few days fresh but can also be frozen after baking for longer storage.

Nutrition

Keywords: peppermint chocolate chip cookies, holiday cookies, Christmas cookies, chocolate peppermint cookies, festive treats

Find it online: https://flavorsbymaya.com/peppermint-chocolate-chip-cookiesingredients-recipe/