Peppermint Chocolate Chip Cookies
These cookies blend cozy winter baking with classic flavors for a festive treat that's easy to make and delightful to eat.
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter, softened Get to room temperature for best results.
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar
- 1 large Egg
- 1 large Egg yolk Adds richness and chewiness.
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract Use sparingly for balanced flavor.
- 2.5 cups All-purpose flour Measure accurately using spoon and level method.
- 2 tablespoons Cornstarch Helps keep cookies soft.
- 1 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1 cup Chocolate chips You can mix semi-sweet and dark chocolate.
- 1/2 cup Chopped dark chocolate
- 1/2 cup Crushed candy canes or peppermint candies For minty crunch.
- a pinch Espresso powder Optional to enhance chocolate taste.
Instructions
Preparation
- Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar until slightly fluffy and lighter in color, about 2-3 minutes.
- Add the egg, extra yolk, vanilla, and peppermint extract. Mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Slowly stir the dry ingredients into the wet mixture until just combined, making sure not to overmix.
- Fold in the chocolate chips, chopped dark chocolate, and most of the crushed candy canes, saving some for later topping.
- Chill the dough for 20-30 minutes to control spread and deepen flavor.
Baking
- Scoop about 2 tablespoons of dough and place them on the lined sheet, leaving enough space for spreading.
- Bake for 9-11 minutes, until the edges are set and lightly golden while the centers are still a little soft.
- After baking, dot the tops with a few extra chocolate chips and sprinkle with the saved candy canes.
- Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For taller cookies, roll the dough balls higher than they are wide and bake cold dough. You can freeze scooped dough balls to bake from frozen. To reduce mint intensity, swap a third of the candy canes for mini white chips.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
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