Get ready to transform your kitchen into a festive wonderland with these irresistible Chocolate Chip Peppermint Cookies that will make your taste buds dance with joy! Imagine biting into a perfectly crisp yet chewy cookie packed with rich chocolate chips and a refreshing burst of peppermint that screams holiday cheer. These aren't just cookies - they're a merry celebration in every single bite that will have your friends and family begging for more. Whether you're looking to impress at a holiday gathering or simply want to treat yourself to something extraordinary, these cookies are about to become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add salt and vanilla extract to the butter-sugar mixture, mixing until well combined.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips and crushed peppermint candies using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. The cookies will firm up as they cool.
- Optional: Sprinkle additional crushed peppermint candies on top of the warm cookies for extra decoration.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overbake - remove cookies when edges are golden but centers look slightly underdone.
- Crush peppermint candies just before adding to maintain their vibrant color and flavor.
- For extra festive presentation, drizzle melted white chocolate over cooled cookies.
- Store cookies in an airtight container with a piece of bread to maintain softness.
- For maximum flavor, use high-quality vanilla extract and chocolate chips.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
