Description
Peppermint chocolate chip cookies blend festive winter flavors with classic cookie comfort. Rich chocolate and cool mint create a delightful treat you will savor and share during holiday celebrations.
Ingredients
Scale
- 12 tbsps (170 g) unsalted butter, cool room temperature
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 ¼ cups (280 g) all-purpose flour
- ¾ cup (130 g) chopped dark chocolate bar or chocolate chips, plus more for topping
- ¼ cup (25 g) crushed candy canes, plus more for topping
- 2 tsps vanilla extract
- 1 tsp baking soda
- 1 tsp fine sea salt
Instructions
- Cream Mixture: Whip butter, light brown sugar, and granulated sugar using an electric mixer until the blend becomes airy and pale, approximately 3-4 minutes.
- Integrate Wet Ingredients: Combine egg and vanilla extract into the creamed mixture, ensuring thorough blending and scraping bowl sides for uniform consistency.
- Compose Dough: Gently fold flour, baking soda, and fine sea salt into the wet ingredients. Delicately incorporate dark chocolate chips and crushed candy cane pieces, mixing until just combined.
- Prepare and Chill: Form uniform dough balls using a two-tablespoon measure, placing them on a parchment-lined baking sheet. Refrigerate for a minimum of 3-4 hours or overnight to enhance flavor complexity.
- Bake Cookies: Preheat oven to 350°F (180°C) with rack positioned in center. Arrange frozen dough balls with adequate spacing to prevent merging during baking.
- Perfect Baking: Bake for 9-10 minutes, noting cookies will appear slightly underdone. They will naturally firm while cooling, developing a balanced texture and robust flavor profile.
- Finishing Touches: While cookies remain warm, sprinkle additional chocolate chips and candy cane fragments across the surface for visual appeal and textural contrast.
- Cool and Store: Transfer cookies to a wire rack, allowing complete cooling and structural stabilization. Store in a sealed container at room temperature for 2-3 days, maintaining optimal freshness.
Notes
- Chill for Better Flavor: Freezing the dough for 3-4 hours or overnight enhances the cookie’s taste and helps prevent spreading during baking.
- Prevent Overmixing: Gently fold dry ingredients until just combined to maintain a tender, soft cookie texture.
- Watch Baking Time Carefully: Remove cookies when slightly underbaked, as they’ll continue to firm up while cooling, ensuring a perfect chewy consistency.
- Store Strategically: Keep cookies in a sealed container at room temperature for 2-3 days, and refrigerate unbaked dough for up to a month, but note candy cane pieces may dissolve over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 150
- Sugar: 10 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg