Peppermint Chocolate Chip Cookies are a delightful treat that combines the rich flavor of chocolate with a cool minty twist. Perfect for the holiday season or any time you crave something sweet, these cookies are not just delicious—they bring a festive cheer that brightens up your day. With the crunchy texture of candy canes and the smoothness of dark chocolate, every bite is a celebration of flavors. Whether you’re looking to impress guests or just want something sweet to enjoy with your afternoon coffee, these cookies are the ideal choice. You may find yourself craving these throughout the year!
Why We Love This Peppermint Chocolate Chip Cookies Recipe
What makes Peppermint Chocolate Chip Cookies so special? It’s the perfect blend of flavors and textures. The creaminess of the chocolate paired with the refreshing hint of peppermint creates a cookie that’s both indulgent and invigorating. Baking these cookies fills your kitchen with a warm, inviting aroma that makes your home feel cozy, especially during the colder months. Furthermore, the vibrant crunch of candy canes adds not just flavor but also a delightful surprise when you bite into them. You’ll discover that they are not just cookies; they are a holiday tradition in the making!
Ingredients about Peppermint Chocolate Chip Cookies
To create these wonderful cookies, you will need the following 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 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
Let’s walk through the delightful process of making Peppermint Chocolate Chip Cookies step by step.
- Creaming the Butter and Sugars: Start by taking your cool room-temperature butter and placing it in a mixing bowl. Add the packed light brown sugar and granulated sugar. Using an electric mixer, cream these ingredients together until the mixture becomes light and fluffy. This should take about three minutes. The air you incorporate at this stage is crucial; it helps in giving you light, airy cookies.
- Mixing in the Wet Ingredients: Next, incorporate the large egg and the two teaspoons of vanilla extract into the butter-sugar blend. Mix until just combined. Be sure to scrape down the sides of the bowl to ensure everything is well integrated.
- Combining Dry Ingredients: In another bowl, mix together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry mixture to the wet ingredients. Stir until the dry ingredients are almost combined but don’t overmix. This will ensure your cookies stay tender.
- Folding in Chocolate and Candy Canes: Now it’s time to fold in the chopped dark chocolate or chocolate chips along with the crushed candy canes. These two ingredients are what make your cookies unique! Gently mix until combined; you should see bits of chocolate and flecks of peppermint throughout the dough.
- Scooping and Chilling the Dough: Using a cookie scoop or a tablespoon, scoop out dough balls about two tablespoons big onto a parchment-lined baking sheet. Make sure they are spaced apart. Once you have scooped all the dough, place the entire baking sheet in the freezer and chill for a minimum of 3-4 hours, but overnight is ideal. Chilling the dough enhances the flavors and helps the cookies maintain their shape while baking.
- Preheating the Oven: When you’re ready to bake, preheat your oven to 350°F (180°C). Make sure the oven is fully heated before you place your cookies in.
- Baking the Cookies: Take your frozen cookie dough balls from the freezer and place them on a baking sheet, ensuring they’re spaced at least two inches apart. Bake the cookies for 9 to 10 minutes. When you pull them out, they should look pale and slightly underbaked but will firm up as they cool.
- Decorating the Cookies: After pulling the cookies from the oven, immediately press additional chocolate chips and candy cane pieces onto the tops of each one. The melting chocolate will create a beautiful finish. Let the tray cool completely on a wire rack before transferring the cookies.
By following these steps, you’ll enjoy a batch of cookies that not only taste incredible but also look fantastic!
How to Serve Peppermint Chocolate Chip Cookies
Serving Peppermint Chocolate Chip Cookies can be as festive as the cookies themselves. Place them on a beautiful platter for a holiday gathering, or stack them in a clear cellophane bag tied with a ribbon for gifting. Pair these cookies with a hot cup of cocoa, peppermint tea, or even a glass of milk. If you’re feeling adventurous, you can even use them to create an ice cream sandwich filled with peppermint or vanilla ice cream! Enjoy these cookies warm for the best experience, as the melted chocolate will provide a gooey texture that’s simply irresistible.
Expert Tips: Peppermint Chocolate Chip Cookies
- Use Good Quality Chocolate: Opt for high-quality dark chocolate, as it can significantly enhance the flavor of your cookies. The better the chocolate, the richer your cookies will taste.
- Don’t Skip the Chilling Step: Chilling the dough is crucial. It helps prevent spreading and contributes to texture. If you have time, overnight chilling is ideal for maximizing flavor.
- Mess-Free Candy Cane Crushing: Place candy canes in a ziplock bag and use a rolling pin to crush them. This is a neat trick that avoids a sticky countertop.
- Experiment with Different Chocolates: Feel free to mix in white chocolate chips or even milk chocolate for a different twist.
- Watch the Baking Time: Every oven is different. Keep an eye on your cookies as they bake to avoid overbaking; you want them to be soft in the middle.
How to Store Peppermint Chocolate Chip Cookies
To keep your Peppermint Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last for about 2-3 days, maintaining their flavor and texture. If you have leftover dough before baking, place the cookie dough balls in a ziplock bag and store them in the freezer for up to one month. Just remember to bake them straight from the freezer, as they will still need to spend 9-10 minutes in the oven.
Variation of Peppermint Chocolate Chip Cookies
If you want to switch things up, there are plenty of variations you can try.
- Mint Chocolate Swirl: Add in a few drops of peppermint extract for a more intense peppermint flavor.
- Nutty Surprise: Incorporate some chopped nuts like walnuts or pecans for added texture.
- Dipped in Chocolate: Once baked and cooled, dip half of each cookie in melted dark chocolate and then sprinkle with crushed candy canes for extra decoration.
- Gluten-Free Options: Substitute all-purpose flour with a gluten-free blend to cater to those with gluten sensitivities.
- No Candy Canes?: If you don’t have candy canes available, you can use peppermint extract instead to flavor the dough.
FAQ
What are Peppermint Chocolate Chip Cookies?
Peppermint Chocolate Chip Cookies are a festive treat combining the flavors of rich chocolate with refreshing peppermint.
How long do Peppermint Chocolate Chip Cookies last?
When stored in an airtight container, these cookies can last for 2-3 days at room temperature.
Can I freeze Peppermint Chocolate Chip Cookies?
Yes! You can freeze the baked cookies or freeze the dough before baking. Just ensure they are in an airtight container or ziplock bag.
What is the best way to enjoy Peppermint Chocolate Chip Cookies?
Enjoy them fresh from the oven for a warm, gooey experience, or pair them with a cold glass of milk for a classic treat!
Peppermint Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 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
Instructions
Preparation
- Cream the butter and sugars together until the mixture is light and fluffy.
- Incorporate the large egg and vanilla extract into the butter-sugar blend and mix until just combined.
- In another bowl, mix the all-purpose flour, baking soda, and fine sea salt. Gradually add to wet ingredients.
- Fold in the chopped dark chocolate and crushed candy canes.
- Scoop dough balls onto a parchment-lined baking sheet and chill them in the freezer for 3-4 hours or ideally overnight.
Baking
- Preheat your oven to 350°F (180°C).
- Place the chilled cookie dough balls on a baking sheet, spaced at least two inches apart.
- Bake for 9 to 10 minutes until pale and slightly underbaked.
- Press additional chocolate chips and candy cane pieces onto the tops of each cookie right after removing them from the oven.
- Cool on a wire rack before transferring.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!