The Best Peppermint Chocolate Chip Cookies Recipe
Introduction
These peppermint chocolate chip cookies combine the classic comfort of chocolate chips with a refreshing peppermint twist. Perfect for the holidays or any time you crave a festive treat, they bake up soft, chewy, and bursting with flavor.
Ingredients
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips, plus more for topping
- 5 candy canes, crushed, plus more for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat.
- Step 2: In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well incorporated.
- Step 3: Add the flour, corn starch, baking soda, and salt to the wet ingredients. Stir gently until just combined.
- Step 4: Fold in the chocolate chips and crushed candy canes evenly throughout the dough.
- Step 5: Using a large cookie scoop, form 10 balls of dough (about 4 tablespoons each) and place them on the prepared baking sheet.
- Step 6: Bake for 10 minutes. The cookies may look slightly underdone or gooey in the center—that’s perfect, as they will continue to set while cooling.
- Step 7: Immediately after removing from the oven, sprinkle extra chocolate chips and crushed candy canes on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Use the spoon-and-level method to measure flour for better accuracy, or weigh the flour if you have a kitchen scale.
- If you prefer a stronger peppermint flavor, add a few drops of peppermint extract to the dough.
- For a nutty twist, fold in chopped pecans or walnuts along with the chocolate chips and candy canes.
- These cookies freeze well; scoop dough balls onto a baking sheet and freeze before transferring to a freezer bag.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To retain softness, place a slice of bread in the container with the cookies. These cookies also freeze well; thaw at room temperature and warm briefly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the candy canes with peppermint extract?
Yes, you can use peppermint extract instead of candy canes. Start with 1/2 teaspoon and adjust to taste, but keep the crushed peppermint for texture and visual appeal if possible.
Why do the cookies look underdone when I take them out of the oven?
These cookies are meant to be soft and slightly gooey in the center right out of the oven. They will continue to firm up as they cool on the baking sheet, resulting in a chewy texture.
PrintThe Best Peppermint Chocolate Chip Cookies Recipe
These peppermint chocolate chip cookies offer a delightful twist on the classic chocolate chip cookie with a festive peppermint crunch. Perfectly soft and slightly gooey in the center, they combine creamy butter, rich brown sugar, and a refreshing burst of crushed candy canes, making them an irresistible holiday treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 3/4 cup semi-sweet chocolate chips, plus more for topping
- 5 candy canes, crushed, plus more for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a medium-sized bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and well combined. Add the vanilla extract and egg, mixing everything until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Gradually add the flour, corn starch, baking soda, and salt into the wet ingredients. Stir gently and just until all dry ingredients are combined, being careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips and Candy Cane: Gently fold in the semi-sweet chocolate chips and the crushed candy cane pieces. Using a large cookie scoop, form about 10 cookie dough balls (each about 4 tablespoons) and place them evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake the cookies for approximately 10 minutes. They might look slightly underdone or gooey in the center, but this is ideal as they will continue to set while cooling.
- Add Toppings and Cool: Immediately after removing the cookies from the oven, sprinkle extra chocolate chips and crushed candy cane pieces on top. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use the spoon and level method to measure flour for accuracy: spoon flour into the measuring cup and level it off with a flat knife or spatula. For the best results, weigh the flour using a kitchen scale.
- It’s normal for cookies to be puffy when first taken out of the oven; they will settle and become less puffy as they cool on the baking sheet.
Keywords: peppermint chocolate chip cookies, holiday cookies, festive cookies, chocolate chip cookies, peppermint cookies, baking
