How to Make Best Peppermint Chocolate Chip Cookies Recipe
If you’re searching for the perfect treat that captures the spirit of the holidays, look no further than Peppermint Chocolate Chip Cookies. These delightful cookies blend the classic warmth of chocolate chip cookies with the refreshing, festive flavor of peppermint. Not only are they delicious, but they’re also easy to make and perfect for holiday gatherings, cookie exchanges, or simply enjoying by the fire. Let’s dive into an in-depth, comprehensive guide to making these cookies, leaving no detail overlooked!
In this post, we’ll cover everything from key ingredients to tips on making the perfect batch. Whether you’re a novice or a seasoned baker, this guide will ensure that you bake these cookies to perfection.
Why You’ll Love These Cookies
- No chilling required – You can skip the waiting time, making these cookies quick and easy.
- Crispy edges with a chewy center – The perfect texture balance that everyone loves.
- Festive flavors – The peppermint adds a holiday twist, making these cookies a favorite during the winter months.
- Simple to make – Even if you’re new to baking, this recipe is foolproof with easy-to-follow steps.
Ingredients Overview
Before we get into the step-by-step process, let’s take a closer look at the ingredients that will make your Peppermint Chocolate Chip Cookies stand out.
| Ingredient | Amount | Purpose |
|---|---|---|
| Salted butter | 1 cup (227g) | Adds richness and helps create a soft texture with crisp edges. |
| Granulated sugar | 1 cup (200g) | Provides sweetness and helps the cookies spread evenly. |
| Light brown sugar | 1 cup (200g) | Adds a deep, caramel-like flavor and contributes to the chewiness. |
| Eggs | 2 large | Bind the ingredients together and add moisture to the dough. |
| Vanilla extract | 1 tsp | Enhances the overall flavor of the cookies. |
| Peppermint extract | 1 tsp | Adds that iconic holiday peppermint flavor. |
| All-purpose flour | 3 cups (375g) | The base of the cookies, providing structure. |
| Baking soda | 1 tsp | Helps the cookies rise slightly and ensures a tender texture. |
| Salt | 1 tsp | Balances the sweetness and enhances flavors. |
| Semisweet chocolate chips | 2 cups | Adds richness and sweetness, perfectly pairing with peppermint. |
| Peppermint candy canes | 6, crushed | Adds crunch and festive flavor to the cookies. |
Step-by-Step Recipe Guide
1. Cream the Butter and Sugars
Start by creaming 1 cup of softened butter with 1 cup of granulated sugar and 1 cup of light brown sugar in a large bowl. Beat the mixture on medium speed for about 3-4 minutes, or until it’s light and fluffy. This step is crucial for achieving that perfect chewy texture with crispy edges.
2. Add the Wet Ingredients
Once the butter and sugars are well combined, add in 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract. Beat the mixture again until everything is smooth and fully incorporated. Make sure to scrape down the sides of the bowl so that every ingredient is evenly mixed.
3. Mix in Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
4. Stir in the Add-ins
Now for the fun part! Stir in 2 cups of semisweet chocolate chips and the crushed 6 peppermint candy canes. The candy cane pieces should be crushed to various sizes, with some larger chunks to add a nice crunch and festive look to the cookies.
5. Scoop and Bake
Line two baking sheets with parchment paper. Use a small cookie scoop or spoon to portion out the dough, placing each cookie about 2 inches apart on the baking sheets. You can also sprinkle a few extra pieces of crushed candy cane on top for added texture and presentation.
Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. For a chewier cookie, slightly underbake them, leaving the centers a little soft.
6. Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up while maintaining their chewy texture. Now, sit back and enjoy these delicious festive treats!
Pro Tips for the Best Peppermint Chocolate Chip Cookies
- Don’t Overmix the Dough
Overmixing the dough can cause the cookies to become dense and tough. Mix just until the flour is incorporated for the best texture. - Room Temperature Ingredients
Using room temperature butter and eggs helps them incorporate more easily into the dough, resulting in a smoother, more consistent batter. - Slightly Underbake for Chewiness
If you prefer chewy cookies, bake them for slightly less time, pulling them out when the centers are still soft. They will firm up as they cool. - Crush the Candy Canes in Varied Sizes
For texture and flavor, crush the candy canes into both fine powder and small chunks. The powder will melt into the dough, while the chunks will provide a delightful peppermint crunch. - Use Parchment Paper
Lining your baking sheets with parchment paper ensures the cookies don’t stick and makes cleanup a breeze.
Common Questions About Peppermint Chocolate Chip Cookies
1. Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 48 hours. Just make sure to let the dough sit at room temperature for about 15 minutes before baking if it’s too firm to scoop.
2. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, flash freeze them on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready to bake, no need to thaw—just add an extra 2-3 minutes to the baking time.
3. What can I substitute for peppermint extract?
If you don’t have peppermint extract, you can substitute it with crushed starlight mints or increase the amount of candy canes for a more subtle peppermint flavor. Keep in mind, though, that peppermint extract gives the most consistent, strong flavor.
4. What if I can’t find candy canes?
No candy canes? No problem! You can use starlight mints or any hard peppermint candies. Just crush them the same way and mix them into the dough.
Variations and Customizations
- Chocolate Variations: You can switch out the semisweet chocolate chips for dark, milk, or even white chocolate chips for different flavor profiles.
- Add White Chocolate: White chocolate pairs wonderfully with peppermint. Try a mix of semisweet and white chocolate chips for a richer, creamier cookie.
- Sprinkles: Add some festive sprinkles on top before baking for a colorful holiday touch.
- Peppermint Patties: For a unique twist, fold small pieces of peppermint patties into the dough for extra bursts of peppermint flavor.
Storage Tips
Room Temperature
Store your cookies in an airtight container at room temperature for up to 5 days. To maintain their soft, chewy texture, you can add a slice of bread to the container—this helps keep the cookies moist.
Freezing Baked Cookies
You can freeze baked cookies for up to 2 months. Place them in a single layer in a freezer-safe bag or container, and defrost them at room temperature before enjoying.
Conclusion
These Peppermint Chocolate Chip Cookies are the perfect combination of festive flavors and classic cookie comfort. With crisp edges, chewy centers, and a delightful peppermint twist, they’re sure to become a holiday favorite in your home. Whether you’re baking for family, friends, or a cookie exchange, these cookies are guaranteed to impress.
