Description
Delight in these festive Peppermint Chocolate Chip Cookies, combining the rich flavors of semi-sweet and dark chocolate with a refreshing peppermint twist. Perfectly soft and chewy with a hint of holiday spirit, these cookies are a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup chopped dark chocolate or chocolate chunks
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3 minutes using a hand or stand mixer.
- Add extracts and eggs: Beat in the pure vanilla extract and peppermint extract for flavor. Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in chocolates and candies: Gently fold in the semi-sweet chocolate chips, chopped dark chocolate chunks, and crushed peppermint candies ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving approximately 2 inches of space between each cookie to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned and the centers are set but still soft. Avoid over-baking to maintain a chewy texture.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened but not melted for best creaming results.
- For extra peppermint flavor, add a bit more crushed peppermint candies on top before baking.
- Do not over-bake; cookies continue to firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week.
- This recipe can be doubled for larger batches, just be sure to use multiple baking sheets or bake in batches.
