There’s something magical about the combination of peppermint and chocolate, especially during the festive season. Peppermint chocolate chip cookies are the perfect treat to capture the spirit of the holidays. These delicious cookies boast a rich chocolate flavor balanced with a refreshing hint of peppermint, creating a delightful experience for your taste buds. With a soft, chewy texture and a delightful crunch from the crushed candy canes, they’re perfect for sharing with family and friends or enjoying all on your own.
Why We Love This Peppermint Chocolate Chip Cookies Recipe
You might wonder what makes this peppermint chocolate chip cookie recipe stand out. Firstly, the unique combination of flavors is festive and comforting, reminding you of cozy holiday moments. The creamy butter combined with the sweetness of brown sugar and the richness of dark chocolate makes each bite irresistible. The added crunch of candy canes elevates the cookie to a new level. Secondly, they are incredibly easy to make! The straightforward steps ensure that you can whip up a batch without any fuss. Finally, these cookies are not just for the holiday season; they can be enjoyed year-round, making them an all-time favorite.
Ingredients about Peppermint Chocolate Chip Cookies
To prepare your peppermint chocolate chip cookies, gather the following ingredients:
List of ingredients with measurements
- 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 1/4 cups all-purpose flour (see notes below for measuring)
- 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 into small pieces, plus more for topping)
How to Make Peppermint Chocolate Chip Cookies Directions
Making these peppermint chocolate chip cookies is a simple and enjoyable process. Follow these steps to create delicious cookies that everyone will love.
- Cream the Butter and Sugars: Begin by creaming together the room-temperature unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer or stand mixer on medium speed for about three minutes, or until the mixture is light and fluffy. This stage is crucial, as it incorporates air into the dough, creating a soft and chewy cookie texture.
- Mix in the Wet Ingredients: Add the large egg and two teaspoons of vanilla extract to the creamed butter and sugar. Mix on low speed until just combined. Ensure you scrape down the sides of the bowl to incorporate all ingredients evenly. This step allows the flavors to meld beautifully.
- Combine the Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and fine sea salt. Gradually add this mixture to the wet ingredients, mixing until they are almost combined. It is vital not to overmix at this stage, as you want the cookies to remain tender.
- Fold in the Chocolate and Candy Canes: Once the dry ingredients are incorporated, gently fold in the chopped dark chocolate and crushed candy canes. Use a rubber spatula to ensure even distribution of the chocolate and peppermint.
- Scoop and Chill the Cookie Dough: Using a cookie scoop or tablespoon, portion out the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Once all the dough is scooped, chill the cookies in the freezer for a minimum of 3-4 hours. For the best flavor and texture, consider chilling them overnight.
- Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (180°C).
- Bake the Cookies: Take the frozen cookie dough balls out of the freezer and space them at least 2 inches apart on a parchment-lined baking sheet. Bake in the preheated oven for 9-10 minutes. The cookies may appear pale and slightly underbaked when you remove them from the oven, but they’ll continue to firm up as they cool.
- Decorate and Cool: As soon as you take the cookies out of the oven, press additional candy cane pieces and dark chocolate chips onto the tops. Allow the cookies to cool completely on a wire rack before removing them from the baking sheet to enjoy every delightful bite!
How to Serve Peppermint Chocolate Chip Cookies
Serving your peppermint chocolate chip cookies can be as fun and festive as making them. These cookies are perfect for any occasion! If you’re hosting a holiday gathering, arrange them on a decorative platter and use festive napkins to dress up the table. You can also place them in clear treat bags tied with a ribbon for a lovely party favor. Pair these cookies with a warm mug of hot cocoa or a scoop of vanilla ice cream for an indulgent treat any time of the year. For a creative twist, serve them alongside peppermint-flavored whipped cream for an extra festive flair.
Expert Tips: Peppermint Chocolate Chip Cookies
To make the best peppermint chocolate chip cookies possible, consider these expert tips:
- Use Quality Ingredients: The quality of your ingredients can significantly affect the final product. Opt for high-quality unsalted butter, pure vanilla extract, and good dark chocolate. Your taste buds will thank you!
- Chill the Dough: Chilling the dough is crucial for developing flavors and ensuring the cookies hold their shape during baking. Don’t skip this step, as it also helps prevent the cookies from spreading too much in the oven.
- Don’t Overbake: Keep a close eye on your cookies while baking. They should be set around the edges but still slightly soft in the center when you remove them from the oven. They will continue to bake on the tray as they cool.
- Add More Peppermint: For a more intense peppermint flavor, feel free to add a few more crushed candy canes or a drop of peppermint extract to the dough. Just be cautious with the peppermint extract, as a little goes a long way.
- Experiment with Toppings: Get creative with additional toppings! Feel free to sprinkle some sea salt on top before baking or use white chocolate chips along with dark chocolate for a beautiful contrast.
How to Store Peppermint Chocolate Chip Cookies
To keep your delectable cookies fresh, store them in an airtight container at room temperature for about 2-3 days. If you have any leftover cookie dough, you can also choose to keep those in the freezer. Simply place the unbaked cookie dough balls in a ziplock bag or airtight container and freeze for up to one month. After this time, the candy canes may start to melt and lose their crunch. When you’re ready to bake more cookies, there’s no need to thaw; simply bake them directly from the freezer, adding a minute or two to the cooking time.
Variation of Peppermint Chocolate Chip Cookies
While the classic peppermint chocolate chip cookie recipe is delightful, consider trying out these variations for something different:
- Chocolate Dipped Cookies: Once your cookies have cooled, dip half of each cookie in melted dark or white chocolate. This adds a delightful chocolate layer and enhances the treat’s overall flavor.
- Peppermint Bark Cookies: Incorporate layers by adding crushed peppermint bark along with the chocolate chips and candy canes. The different textures will make each bite interesting!
- Gluten-Free Option: If you need to accommodate gluten-free diets, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent for the best results.
- Vegan Version: For a vegan option, replace the butter with coconut oil or a plant-based butter alternative and use a flax egg in place of the regular egg.
- Fill Cookies: Try adding a small dollop of peppermint-flavored ganache or chocolate fudge in the center of each cookie before baking. This will create a gooey surprise when you bite into them!
FAQ
What makes peppermint chocolate chip cookies different from regular chocolate chip cookies?
The primary distinction lies in the addition of peppermint extract and crushed candy canes, which add a refreshing mint flavor that contrasts beautifully with the richness of the chocolate.
Can I use other types of chocolate in this recipe?
Absolutely! You can experiment with milk chocolate, white chocolate, or even a combination of different types to find your favorite mix.
What should I do if my cookie dough seems too soft?
If your cookie dough feels overly soft or sticky, chill it in the refrigerator for 30 minutes to an hour before scooping and baking. This will help firm it up and improve the texture.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough in advance. Simply scoop the dough into balls and freeze. You can bake them from frozen later on for fresh cookies whenever the craving strikes!
How do I prevent the cookies from spreading too much while baking?
Ensure your butter is at the right temperature and avoid overmixing your dough. Additionally, chilling the cookie dough prior to baking helps prevent excessive spreading.
Enjoy making and sharing your peppermint chocolate chip cookies! Each bite captures the essence of the season—sweet, refreshing, and absolutely delightful.
Peppermint Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 12 tablespoons unsalted butter (cool room temperature) Use high-quality unsalted butter for the best flavor.
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature) Ensure it is at room temperature.
- 2 teaspoons vanilla extract Using pure vanilla extract is recommended.
- 2 1/4 cups all-purpose flour See notes below for measuring.
- 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 into small pieces) Plus more for topping.
Instructions
Preparation
- Cream together the unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the large egg and vanilla extract, then mix on low speed until just combined.
- In a separate bowl, combine the all-purpose flour, baking soda, and fine sea salt. Gradually add this mixture to the wet ingredients, mixing until almost combined.
- Gently fold in the chopped dark chocolate and crushed candy canes using a rubber spatula.
- Scoop the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Chill in the freezer for a minimum of 3-4 hours.
Baking
- Preheat the oven to 350°F (180°C).
- Bake the chilled cookie dough balls for 9-10 minutes until set around the edges but still soft in the center.
- Press additional candy cane pieces and dark chocolate chips onto the tops as soon as you take them out of the oven.
- Allow to cool completely on a wire rack before removing from the baking sheet.
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