Description
Delight in these festive Peppermint Chocolate Chip Cookies, perfect for holiday celebrations or any time you crave a refreshing twist on a classic treat. These soft and chewy cookies feature a harmonious blend of rich chocolate chips and invigorating peppermint candies, delivering a perfect balance of sweet and minty flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet or dark chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is thoroughly incorporated before adding the next. Then, mix in the vanilla and peppermint extracts to infuse the dough with their aromatic flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently and mixing just until all ingredients are combined to avoid overworking the dough.
- Fold in Chocolate Chips and Peppermint: Carefully fold in the semisweet or dark chocolate chips along with the crushed peppermint candies, ensuring an even distribution in the cookie dough.
- Scoop the Dough: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For extra peppermint flavor and festive look, sprinkle additional crushed peppermint candies on top of the cookies immediately after baking while still warm.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; place cooled cookies in a freezer-safe container or bag for longer storage.
