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a broken peppermint chocolate chip cookie with a candy cane and some leaves.

Peppermint Chocolate Chip Cookies

Brooke Homec
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.
5 from 27 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 2 hours 32 minutes
Course Dessert
Cuisine American
Servings 24
Calories 286 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Video

Notes

If baking frozen cookie dough balls you do not need to defrost before, and they should bake for about the same amount of time. Maybe 1 minute more at most.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 286kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 233mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 263IUCalcium: 35mgIron: 2mg
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