Peppermint Chocolate Chip Cookies are the wintery version of everyone's favorite cookie. Filled with peppermint extract, crushed up candy cane and chocolate chips make these a cookie you're going to fall in love with for the holidays.
These peppermint chocolate chip cookies are a variation of my favorite salted chocolate chunk cookie that are so popular. They've got a crispy edge, chewy center, two kinds of chocolate and just enough peppermint to make them feel extra without being over the top.
WHY YOU WILL LOVE THESE
CHOCOLATE & PEPPERMINT: This is the ultimate holiday flavor combo.
SO THICK & CHEWY: These cookies have such a good chewy texture.
TWO KINDS OF CHOCOLATE: These have both milk chocolate and semi sweet chocolate so you get a little bit of everything.
- BUTTER: Allow butter to come to room temperature before starting.
- TURBINADO SUGAR: This is a coarse, thick sugar that gives such a nice texture to cookies. You can find it in the baking aisle, or just sub with granulated sugar if you need to.
- PEPPERMINT EXTRACT: Using this gives these cookies a nice hint of peppermint but you can always just use vanilla if needed.
- CHOCOLATE: I love using both chocolate bar and chips so that I have some melted chocolate from the bars, and some firm chocolate from the chips.
- CANDY CANES: You can just crush it with a rolling pin, or throw them in your blender for a few pulses.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
STEP TWO: Add eggs one at a time, mix until smooth on low speed. Beat in vanilla and peppermint extract.
STEP THREE: Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP FOUR: Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Fold the chocolate chunks, chocolate chips and crushed up candy cane pieces.
STEP FIVE: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Chill for at least 2 hours, I like to for 24.
STEP SIX: Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside.
EXPERT BAKING TIPS
Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren't committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.
If your cookies spread and aren't a perfect circle run a spatula or spoon around the edges right out of the oven and you can help mold that shape.
It isn't necessary, but it will give the cookies more flavor, and also helps keep the cookies from spreading too thin.
Yes, this dough and the cookies freeze perfectly!
Yes, but it will give it more of a soft, green mint flavor instead.
STORING AND FREEZING
Peppermint chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
OTHER MINT RECIPES TO TRY
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Peppermint Chocolate Chip Cookies
- 1 cup (227 g) butter
- 1 ½ cups (330 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) turbinado sugar can sub with granulated sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 teaspoon peppermint extract can sub with vanilla extract
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 1 tsp (1 teaspoon) salt
- 3 cups (420 g) all-purpose flour
- 7 ounces (198.45 g) milk chocolate bar chopped trader joes pound plus is my favorite
- 1 cup (180 g) semi sweet chocolate chips
- ½ cup (113 g) crushed candy cane pieces
- flaked sea salt for sprinkling
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla and peppermint extract.
- Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Fold the chocolate chunks, chocolate chips and crushed up candy cane pieces.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results will be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours, I like to try and do 24 hours.
- When ready to bake, turn the oven on to 365 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.