Peppermint Chocolate Chip Cookies Recipe

I absolutely love making Peppermint Chocolate Chip Cookies Recipe during the chilly holiday season; there’s just something so magical about that cool peppermint zing combined with melty rich chocolate nestled inside a buttery cookie. When you first bite into one, you’ll notice the perfect balance between the refreshing crunch of crushed candy canes and the gooey warmth of dark chocolate—it’s a treat that instantly feels festive and comforting.

This recipe isn’t just for the holidays though! I find it’s a fantastic way to brighten up any cold afternoon or bring a little joy to cookie swaps. Plus, once you get the hang of it, the process is surprisingly simple and fits well into a busy schedule since you chill the dough for hours, letting the flavors develop while you go about your day.

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Ingredients You’ll Need

Each ingredient plays a vital role in producing these mouthwatering Peppermint Chocolate Chip Cookies Recipe. From butter that ensures softness to the right balance of sugars and flour for chewiness, here’s why I choose each one with care.

• Unsalted butter: Using cool room temperature butter helps control spreading, so your cookies keep a nice thick shape.
• Light brown sugar: Brings moisture and a subtle molasses note that deepens the cookie’s flavor.
• Granulated sugar: Adds just enough sweetness and helps the cookies get that slight crisp edge.
• Large egg: Room temperature eggs blend in smoothly, making dough easier to handle.
• Vanilla extract: Essential for rounding out flavors and balancing the peppermint’s brightness.
• All-purpose flour: Provides the perfect structure; I always recommend using the spoon-level method to measure it precisely.
• Baking soda: Helps cookies rise slightly and achieve a tender texture.
• Fine sea salt: Enhances flavors and offsets the sweetness for depth.
• Dark chocolate bar or chips: I prefer chopped chocolate bars for chunkier bites, but chips work great too.
• Candy canes: Crushed into small pieces to spread peppermint flavor and a little crunch throughout, plus enough extra for topping.

Variations

I love experimenting and sometimes swapping out parts of this Peppermint Chocolate Chip Cookies Recipe depending on the occasion or who I’m baking for. Feel free to make it your own with these tweaks!

• Mint extract addition: For an extra boost of mint, I sometimes add a quarter teaspoon of mint extract alongside the vanilla—just be careful, it’s potent!
• White chocolate swap: My family goes crazy when I replace dark chocolate with white chocolate chunks for a sweeter, creamier version.
• Gluten-free option: Use a trusty gluten-free flour blend measured the same way; I’ve had excellent success keeping the chewiness intact.
• Vegan version: Swap butter for vegan margarine and egg for flax egg, and adjust baking time slightly, and you’ve got a compassionate alternative.

How to Make Peppermint Chocolate Chip Cookies Recipe

Step 1: Cream the butter and sugars

Start by beating the unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. This’ll usually take about 3 minutes with a stand mixer or hand mixer on medium speed. It’s key because creaming incorporates air and helps your cookies rise beautifully without getting too dense.

Step 2: Mix in the wet ingredients

Next, add the room temperature egg and the vanilla extract into your creamed butter and sugar. Mix just until everything’s combined—if you overmix here, the cookies may turn out cakier than chewy, so keep an eye on the texture. Don’t forget to scrape down the sides of your bowl once or twice to make sure everything is evenly blended.

Step 3: Incorporate dry ingredients and mix-ins

Now add the flour, baking soda, and sea salt. Mix these in gently until the dough is almost fully combined. Then fold in the chopped dark chocolate and the finely crushed candy cane pieces. Folding by hand helps keep those candy pieces intact without crushing them too much further or melting the chocolate prematurely.

Step 4: Scoop and chill the cookie dough

Scoop dough balls about 2 tablespoons each onto a parchment-lined baking sheet. This is where patience pays off—you want to freeze these for at least 3-4 hours, or ideally overnight. The chilling process solidifies the dough so it doesn’t spread too thin during baking, plus it allows the peppermint to infuse throughout each cookie, enhancing the flavor.

Step 5: Bake the cookies

Preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls spaced at least 2 inches apart on the parchment-lined baking sheet. Bake them for 9-10 minutes; they’ll look a bit pale and slightly underbaked when you take them out, but don’t worry—they’ll firm up as they cool. For that final festive touch, press extra crushed candy canes and chocolate chips gently on top right after baking.

How to Serve Peppermint Chocolate Chip Cookies Recipe

Garnishes

I love pressing extra crushed candy canes and dark chocolate chips on the top of the warm cookies right after they come out of the oven—it not only looks gorgeous but adds a fresh crunch and boosts the flavor. Sometimes, a light dusting of powdered sugar can mimic a snowy effect, perfect for gifting.

Side Dishes

These cookies go beautifully with a hot mug of peppermint tea, freshly brewed coffee, or even a glass of cold milk. For a fun treat, I’ve also paired them with homemade peppermint hot chocolate topped with whipped cream—double the peppermint delight!

Creative Ways to Present

One holiday season, I arranged these cookies in a wreath shape on a platter with sprigs of fresh rosemary and red cranberries nestled in between for a stunning centerpiece. Wrapping a small stack tied with a festive ribbon makes an enchanting homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store leftover baked cookies in an airtight container at room temperature, and they stay soft and delicious for 2-3 days. Just make sure the container’s sealed well to avoid any drying out, and they’ll taste almost as fresh as the day you baked them.

Freezing

I highly recommend freezing the cookie dough balls if you’re not baking right away. Simply place them in a ziplock bag or airtight container, and they’ll keep for up to one month. The key is to use an airtight container because candy cane pieces can start melting and lose their crunch after that.

Reheating

If you have leftover baked cookies that’ve softened, I personally like popping them into a preheated oven at 300°F for 5 minutes to refresh the outer crisp and warm up the chocolate. Just keep an eye on them so they don’t dry out!

FAQs

Final Thoughts

This Peppermint Chocolate Chip Cookies Recipe holds a special place in my kitchen, especially when the weather turns cold and everyone’s looking for a warm, festive treat. I love sharing these cookies with friends and family because they’re not only delicious but visually striking and full of joy in every bite. Trust me, once you try this recipe, you’ll want to keep it in your baking rotation all winter long—and beyond!

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