Description
Peppermint chocolate chip cookies bring winter magic to classic desserts. Chocolate lovers will discover rich mint notes and festive crunch in each delightful bite that whisks holiday cheer straight to the kitchen.
Ingredients
Scale
Main Ingredients:
- 1 large egg, room temperature
- 12 tablespoons (170 grams) unsalted butter, cool room temperature
- 1 cup (200 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 2 ¼ cups (280 grams) all-purpose flour
Flavoring Ingredients:
- 2 teaspoons vanilla extract
- ¾ cup (130 grams) chopped dark chocolate bar or chocolate chips, plus more for topping
- ¼ cup (25 grams) crushed candy canes, plus more for topping
Leavening and Salt:
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Instructions
- Transform butter, light brown sugar, and granulated sugar into a fluffy, pale mixture using an electric mixer, continuously beating for approximately 3-4 minutes until texture becomes light and creamy.
- Introduce egg and vanilla extract into the creamed mixture, gently stirring until ingredients are harmoniously integrated, carefully scraping bowl sides to ensure complete incorporation.
- Gradually fold flour, baking soda, and fine sea salt into the wet mixture, stirring delicately until ingredients are nearly blended, then tenderly incorporate dark chocolate chips and crushed candy cane pieces throughout the dough.
- Craft uniform dough spheres using a two-tablespoon measurement, positioning them systematically on a parchment-lined baking sheet, then transfer to freezer for thorough chilling, allowing a minimum of 3-4 hours or preferably overnight to intensify flavor profile.
- Heat oven to 350°F (180°C), positioning rack in center position, then arrange frozen dough balls with sufficient spacing to prevent merging during baking.
- Bake cookies for 9-10 minutes, recognizing they will appear slightly underdone upon removal; cookies will naturally firm as they cool to room temperature.
- While cookies remain warm, garnish tops with additional chocolate chips and candy cane fragments, creating an aesthetically pleasing and textural presentation.
- Allow cookies to completely cool on wire cooling rack, enabling structural stabilization and flavor development.
- Preserve baked cookies within sealed container at ambient temperature for 2-3 days, maintaining optimal freshness and texture, while excess unbaked dough can be refrigerated up to one month, noting potential candy cane dissolution over extended periods.
Notes
- Chill the dough thoroughly to develop rich, complex flavors and prevent excessive spreading during baking.
- Crush candy cane pieces finely to ensure even distribution and a consistent peppermint crunch throughout the cookies.
- Use dark chocolate chips for a deeper, more sophisticated flavor that complements the bright peppermint notes.
- Remove cookies from the oven when they look slightly underbaked, as they’ll continue to set while cooling on the baking sheet.
- Store cookies at room temperature, separating layers with parchment paper to maintain their delicate texture.
- Freeze unbaked dough balls for quick, fresh-baked treats anytime, perfect for unexpected sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg