Peppermint Chocolate Chip Cookies

Introduction

You get the classic comfort of a chocolate chip cookie with a festive, refreshing twist. The combination of creamy milk chocolate chips and cool, crunchy peppermint bits creates a holiday treat that’s both familiar and exciting. These cookies are perfect for cookie exchanges, gifting, or simply enjoying with a glass of cold milk.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 36 cookies

Ingredients

• 1 cup butter (room temperature)
• 1 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups milk chocolate chips (additional chips to top the cookies)
• 1 cup peppermint crunch baking bits (additional bits to top the cookies)

Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, use an electric mixer to cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Using a spatula or wooden spoon, gently fold in the 2 cups of milk chocolate chips and 1 cup of peppermint crunch baking bits.
6. Scoop dough by rounded tablespoons (about 1.5 tablespoons) onto the prepared baking sheets, spacing them about 2 inches apart. Press a few additional chocolate chips and peppermint bits onto the top of each dough ball for a bakery-style look.
7. Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set. They may look slightly underdone.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

1. Ice Cream Sandwiches: Once completely cool, sandwich a scoop of vanilla or chocolate ice cream between two cookies for a decadent frozen treat.
2. Cookie Skillet: Press all the dough into a greased cast-iron skillet and bake for 20-25 minutes for a shareable cookie pie. Serve warm with scoops of ice cream.
3. Swirl Effect: Before adding the chips and bits, divide the dough in half. Add green food coloring to one half, then swirl the two doughs together briefly before folding in the mix-ins for a festive marbled look.
4. Thicker & Chewier: Chill the shaped dough balls on the baking sheet for 30 minutes before baking. This prevents excess spreading and yields a thicker, chewier cookie.

Tips for Success

1. Butter Temperature is Key: Use room temperature butter (soft but still cool to the touch) for proper creaming. It should leave a slight indent when pressed.
2. Don’t Overmix Flour: Mix the dry ingredients into the wet ingredients just until no dry streaks remain. Overmixing develops gluten, leading to tough cookies.
3. Uniform Size: Use a cookie scoop or tablespoon measure to ensure all dough balls are the same size. This guarantees even baking.
4. Underbake Slightly: The cookies will continue to cook on the hot baking sheet after removal from the oven. Taking them out when the centers look soft but set results in the perfect chewy texture.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, place a cookie on a microwave-safe plate and warm for 10-15 seconds, or bake frozen cookies in a 300°F oven for 5-8 minutes.

FAQ

Can I make the dough ahead of time?

Yes, you can cover and refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 15-20 minutes before scooping.

Why did my cookies spread too much?

The butter was likely too warm or melted. Ensure your butter is just at room temperature, and consider chilling the shaped dough for 15-30 minutes before baking if your kitchen is warm.

Can I use dark or semi-sweet chocolate chips?

Absolutely. The recipe works with any type of chocolate chip, though milk chocolate balances the peppermint flavor particularly well.

What are peppermint crunch baking bits?

They are small, crunchy bits made with sugar, peppermint oil, and often red coloring. They are found in the baking aisle during the holiday season. If unavailable, you can crush candy canes or peppermint candies into small pieces.

My cookies are too cakey. What happened?

This usually results from using too much flour. Be sure to spoon your flour into the measuring cup and level it off with a knife, rather than scooping the cup directly into the flour bag, which packs it down.

Can I freeze the unbaked cookie dough?

Yes. Scoop the dough into balls and flash-freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.