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Peppermint Chocolate Chip Cookies


  • Author: Missmemesplace
  • Yield: 24 cookies 1x

Description

These peppermint chocolate chip cookies are a festive and delightful treat, combining the rich taste of semi-sweet chocolate with the refreshing minty flavor of peppermint extract, all topped off with the crunch of crushed candy canes. Perfect for the holiday season or any time you crave a minty, chocolatey snack.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed candy canes
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat the Oven
    Preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature for baking the cookies evenly.
  • Cream Butter and Sugars Together
    In a large mixing bowl, or using a stand mixer, beat together the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. This step is key to incorporating air into the dough for a light texture.
  • Add Eggs and Peppermint Extract
    Scrape down the sides of the bowl, then add the eggs one at a time, mixing well after each addition. Stir in the peppermint extract, mixing until smooth.
  • Combine Dry Ingredients
    In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft and chewy.
  • Stir in Chocolate Chips and Crushed Candy Canes
    Gently fold in the semi-sweet chocolate chips and crushed candy canes using a spatula. Make sure the candy canes are well distributed throughout the dough.
  • Scoop the Dough
    Use a tablespoon-sized scoop to drop rounded mounds of dough onto a parchment-lined baking sheet. Space the mounds about 2 inches apart to allow the cookies to spread while baking.
  • Bake
    Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. Keep a close eye on them towards the end of the baking time to avoid overbaking.
  • Cool
    Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Make sure the butter is softened but not melted, as this ensures the right texture for the cookies.
  • You can adjust the peppermint extract to your taste if you want a stronger mint flavor.
  • If you want extra crunch, sprinkle a little more crushed candy canes on top of the cookies before baking.
  • These cookies can be stored in an airtight container for up to a week.