Description
Delight in these festive Chocolate Chip Peppermint Cookies that combine the richness of dark chocolate with the refreshing crunch of crushed peppermint candies. Perfectly soft and chewy, these 12 cookies take just 26 minutes from prep to finish and infuse classic holiday flavors for a sweet treat everyone will love.
Ingredients
Wet Ingredients
- ½ cup salted butter, softened
- 1 large egg
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
Sugars
- ½ cup white granulated sugar
- ½ cup light brown sugar
Add-ins
- 1 ¼ cups dark chocolate chips
- 1 cup Starlight mints or crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
- Combine Sugars and Butter: In a large mixing bowl, add the softened butter along with the white granulated sugar and light brown sugar. Using an electric hand mixer on high speed, whisk until the mixture is smooth and the sugars are fully dissolved, creating a creamy base.
- Add Egg: Whisk the large egg into the creamed butter and sugar mixture until fully incorporated, resulting in a uniform batter.
- Incorporate Dry Ingredients: Gently whisk in the all-purpose flour, baking powder, and baking soda to the wet mixture. Stir carefully until no pockets of flour remain, forming a smooth cookie dough without overmixing.
- Add Chocolate Chips and Peppermints: Fold in the dark chocolate chips and the crushed Starlight mints or candy canes evenly throughout the dough to infuse flavor and texture.
- Scoop Dough: Use a cookie scoop to drop equal-sized balls of dough onto a baking sheet lined with parchment paper, ensuring even baking and well-shaped cookies.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 11 minutes, or until the edges are lightly golden and the center remains soft.
- Cool on Pan: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up slightly.
- Transfer to Cooling Rack: Carefully move the cookies onto a wire cooling rack to cool completely, preventing sogginess and ensuring the best texture.
Notes
- For best results, use room temperature butter to cream easily with sugars.
- Crush the peppermint candies finely for even distribution without large chunks.
- Do not overbake; cookies will continue to firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Substitute dark chocolate chips with semi-sweet or milk chocolate for a milder flavor.
