Christmas Peppermint Chocolate Chip Cookies
As the holiday season rolls around, the delightful scent of Christmas Peppermint Chocolate Chip Cookies fills the air, transporting you to cozy nights spent by the fire and the soft glow of twinkling lights. These cookies are the perfect blend of rich chocolate and festive peppermint, bringing both warmth and cheer to your home. The sound of crunching candy canes amidst the soft, chewy texture of the cookies creates an irresistible experience, both for the taste buds and the holiday spirit.
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I remember baking these cookies with my grandmother every Christmas Eve after decorating the tree. She’d sprinkle crushed candy canes over the dough, and we’d giggle as we tasted the batter—knowing full well it was the moment that truly marked the beginning of the festivities. Each bite of these Christmas Peppermint Chocolate Chip Cookies brings back that sweet nostalgia, uniting flavors of chocolate, mint, and joy! So get ready to create lasting memories as we dive into this easy and scrumptious recipe.
Why You’ll Love This Recipe
- Simple & Quick: These cookies come together in just under 30 minutes, plus a little chill time.
- Irresistible Flavor: The combination of dark chocolate and crunchy peppermint creates a satisfying contrast that tantalizes your taste buds.
- Eye-Catching Appeal: With their vibrant pops of red from crushed candy canes, these cookies are a festive treat that will impress anyone.
- Flexible Serving: Perfect for cookie exchanges, holiday parties, or a sweet snack while watching holiday movies.
- Diet-Friendly Options: Easily adjust the recipe for gluten-free flour or dairy-free chocolate chips if needed!
Ingredients You’ll Need
12 tablespoons unsalted butter, cool room temperature: Butter is key for that rich flavor and chewy texture. If you’re out of butter, try a plant-based alternative.
1 cup light brown sugar, packed: This adds a delightful caramel flavor. Dark brown sugar can be used for a more robust taste.
1/4 cup granulated sugar: Just a touch of granulated sugar helps balance the sweetness and adds that perfect crunch.
1 large egg, room temperature: Eggs provide structure and moisture. Be sure it’s at room temperature for better incorporation.
2 teaspoons vanilla extract: Pure vanilla extract deepens the flavor profile. You can use an equal amount of vanilla bean paste for something special.
2 cups + 2 tablespoons all-purpose flour: For the perfect cookie structure. Spoon it into the measuring cup for accuracy; avoid scooping directly from the bag.
1 teaspoon baking soda: This helps the cookies rise to that perfect softness. Ensure it’s fresh for the best results.
1 teaspoon fine sea salt: Balances sweetness and enhances the chocolate flavor.
3/4 cup chopped dark chocolate bar or chocolate chips: Use a good-quality chocolate for rich taste. You can mix in semi-sweet or milk chocolate if preferred.
1/4 cup candy canes, crushed in small pieces: This gives that iconic peppermint flavor. Feel free to adjust the amount based on your mint preference.
How to Make Christmas Peppermint Chocolate Chip Cookies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this prevents sticking and makes cleanup a breeze. You’ll want an inviting, warm environment for those cookies to bake perfectly!
Mix Sugars and Butter: In a large bowl, cream together the cool room temperature butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This step is crucial as it helps create a tender texture and rich flavor—so don’t rush it!
Add the Egg and Vanilla: Stir in one large egg and two teaspoons of pure vanilla extract, mixing until fully combined. This adds moisture and enhances the overall flavor of your cookies, making them deeply satisfying.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Whisking adds air to the mixture, ensuring your cookies are soft and fluffy when baked.
Fold Together Gently: Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix—the cookies will be tender and delightful if you stop mixing as soon as no dry flour appears. That’s key!
Stir in Chocolate and Peppermint: Gently fold in the chopped dark chocolate and crushed candy canes. You’ll love the way your dough looks, speckled with festive red and rich chocolate. Reserve a few chocolate pieces and candy canes for topping later!
Chill the Dough: For the best texture, cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours. Chilling allows the flavors to meld beautifully and helps prevent spreading while baking. If you’re in a pinch for time, even a 30-minute chill can help!
Form Cookies and Bake: Once chilled, drop tablespoon-sized portions of dough onto prepared baking sheets, leaving space between them for spreading. Top each with the reserved chocolate and candy canes. Bake in the preheated oven for about 9 minutes until the edges are lightly golden and the centers still look soft. Your kitchen will smell amazing in no time!
Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Take a moment to admire those cheerful holiday vibes while they cool, and then grab one for yourself—they won’t last long!
Storing & Reheating
If you have managed to make extra cookies (which might be a challenge!), store your Christmas Peppermint Chocolate Chip Cookies in an airtight container at room temperature for up to three days. For longer storage, they freeze really well in a freezer-safe container for up to three months. Reheat in a preheated oven at 300°F for about 5-8 minutes to refresh their texture—soft and delightful, just like the day they were baked!
Chef’s Helpful Tips
- Make sure your butter isn’t too soft; it should be cool enough to maintain shape during mixing.
- Avoid overmixing your dough—this can lead to tough cookies instead of tender ones.
- If you want extra festive peppermint flavor, consider adding peppermint extract (1/4 teaspoon) along with the vanilla.
- For thicker cookies, refrigerate the dough overnight; the flavors improve and the dough firms up nicely, resulting in chewier cookies.
- Adjust the crushed candy canes based on your desired minty zing; crushed peppermint patties are a great alternative if you want something less crunchy.
Who doesn’t cherish the simple pleasure of baking during the holidays? These Christmas Peppermint Chocolate Chip Cookies embody everything wonderful about this magical season—cozy, festive, and filled with love. So roll up your sleeves, gather your ingredients, and let the holiday baking begin! Believe me, each bite will be a warm hug for your taste buds, leaving you craving more.
Recipe FAQs
Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate brings a sweeter element to the cookies, which pairs wonderfully with the crunchy peppermint. Feel free to mix and match based on your preferences.
How do I achieve a thicker cookie?
To get thicker cookies, chilling the dough longer is key. You can also use a ratio of 2 cups of flour to 1 1/4 cups of flour to lessen spreading while baking.
Can I freeze the cookie dough before baking?
Yes! You can shape the dough into balls and freeze them. Once ready to bake, you can pop them into the oven directly from the freezer, adding an extra minute or two to the baking time.
What can I do if my cookies turn out too flat?
Flat cookies can result from too warm butter or not enough flour. Ensure you measure the flour accurately and try chilling the dough more before baking.
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📖 Recipe Card
Christmas Peppermint Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Peppermint Chocolate Chip Cookies blend rich chocolate with festive peppermint for a nostalgic holiday treat. Perfectly chewy and easy to make, they’re ideal for cookie exchanges and cozy gatherings.
Ingredients
- 12 tablespoons unsalted butter, cool room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips
- 1/4 cup candy canes, crushed in small pieces
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in chopped chocolate and crushed candy canes, reserving some for topping.
- Chill dough for at least 3 hours in the refrigerator.
- Drop tablespoon-sized portions onto prepared baking sheets, topping with reserved chocolate and candy canes.
- Bake for 9 minutes until edges are golden and centers are soft.
- Cool cookies on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to three days.
Cookies freeze well in a freezer-safe container for up to three months.
Reheat in a preheated oven at 300°F for about 5-8 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
