These Peppermint Chocolate Chip Cookies are the most delicious cookies with a holiday twist of crushed candy cane! Everyone loves these!
Nothing says holiday to me more than chocolate and peppermint! This classic pairing has so many variations and I thought what better than to put a spin on the Best Soft Chocolate Chip Cookies for holidays than to add some peppermint! I made these for our annual Santa party this year and there wasn’t a single one left. These were definitely a huge hit!
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Peppermint Chocolate Chip Cookies
These are a pretty simple cookie to make but there are a few things to keep in mind to make sure they turn out perfectly!
- I found that the peppermint pieces melted a lot while baking. So to ensure they keep their crunch I recommend adding to the tops of the cookies immediately after baking. Right when you pull the cookies out the oven and they are still pipping hot, sprinkle the tops generously with the crushed peppermint. Then as the cookies cool the peppermint will adhere without melting.
- To add an even peppermint flavor throughout I added a teaspoon of peppermint extract
to the dough.
- I like to use dark chocolate chips in these cookies. If you prefer semi-sweet you can absolutely sub those in. But I recommend trying the dark chocolate with the peppermint as it’s a nice balance and keeps the cookies from being cloyingly sweet.
- If you work quickly in the kitchen, then there is no need to chill the dough before baking. However, if you find that your dough is really warm and sticky, pop it into the fridge or freezer to chill for 10-15 minutes before baking to ensure the cookies don’t spread out and flatten too much.
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Peppermint Chocolate Chip Cookies
Ingredients
- 1 3/4 cups All Purpose Flour
- 1 tsp baking soda
- 1/2 tsp kosher salt reduce by if using table salt
- 14 tbsp unsalted butter melted and cooled for 5 minutes
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 10 oz dark chocolate morsels can sub semi-sweet morsels
- 6 oz crushed peppermint
Instructions
- Preheat oven to 375℉ and line to two large baking sheets with parchment paper. Whisk together flour, baking soda and salt and set aside.
- Melt butter and let cool for 5 min. Whisk cooled melted butter with both sugars until well combined using a rubber spatula. Whisk in egg and egg yolk. Let mixture rest for 3 minutes and then whisk again until smooth and shiny.
- Stir extracts into butter and sugar mixture. Then slowly mix in flour half at a time until combined. Mix in chocolate chips.
- Scoop about 2 tbsp portions of dough onto parchment lined baking sheets about 3 inches apart to allow for spreading. Bake for 10-12 minutes until edges are set and just turning golden brown.
- Immediately upon removing cookies from oven, generously sprinkle tops with crushed peppermint candy. Let cool on baking sheet for 5-10 minutes then transfer to wire wrack to cool completely. Store covered for up to a week.
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