Description
Indulge in the festive magic of these chewy peppermint chocolate chip cookies, featuring a perfect balance of cool mint and rich chocolate. This easy recipe guarantees soft centers and crisp edges, ideal for holiday baking.
Ingredients
- 2 ¼ cups (270g) All-Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup (226g) Unsalted Butter, softened
- ¾ cup (150g) Granulated Sugar
- ¾ cup (165g) Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 ½ teaspoons Pure Peppermint Extract
- 1 ¾ cups (300g) Semi-Sweet or Dark Chocolate Chips
- ½ cup (70g) Crushed Peppermint Candies, plus more for garnish
Instructions
- Step 1: Prepare Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in both vanilla and peppermint extracts.
- Step 2: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Step 3: Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 4: Add Chips and Candies: Fold in the chocolate chips and crushed peppermint candies by hand until evenly distributed.
- Step 5: Chill Dough: Cover the bowl and refrigerate the dough for at least 30 minutes, and up to 2 hours.
- Step 6: Bake Cookies: Preheat oven to 375°F (190°C). Scoop dough onto parchment-lined baking sheets. Bake for 9-11 minutes, until edges are golden and centers are soft.
- Step 7: Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10-12 mins