Peppermint Chocolate Cookies
These festive peppermint chocolate cookies combine rich chocolate chips with refreshing peppermint flavor for a delightful treat. The crushed candy canes add both sweetness and a beautiful sparkly topping that makes these cookies perfect for holiday gatherings or any time you want something special.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups chocolate chips
- 3/4 cup crushed candy canes
Instructions
- Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and both sugars until light and fluffy, about 2 to 3 minutes.
- Beat in eggs one at a time, then add vanilla and peppermint extracts.
- Gradually stir in the flour mixture until just combined.
- Fold in chocolate chips and three-quarters of the crushed candy canes, reserving some for topping.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Sprinkle remaining crushed candy canes on top of each cookie.
- Bake for 9 to 11 minutes until the edges are set but centers still look slightly underdone.
- Cool on baking sheets for 2 minutes, then transfer to wire racks.
Practical Tips
Tip 1: Don’t overbake these cookies or they will become crispy instead of chewy. Pull them out when the edges are golden but the centers still look soft.
Tip 2: Crush the candy canes into small pieces just before using them. Place them in a sealed bag and gently tap with a rolling pin for best results.
Tip 3: For softer cookies, use parchment paper on your baking sheets. This helps distribute heat more evenly and prevents the bottoms from browning too quickly.
How to Store
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. If you prefer, freeze the dough balls on a baking sheet, then transfer them to a freezer bag and bake directly from frozen, adding 1 to 2 minutes to the baking time.
Common Questions
Can I use peppermint oil instead of peppermint extract? Yes, but use only 1/4 teaspoon of peppermint oil since it is much more concentrated than extract. Start with less and adjust to taste.
What if I don’t have crushed candy canes? You can substitute with crushed peppermint candies or omit them entirely. The cookies will still have peppermint flavor from the extract.
Why are my cookies spreading too much? This usually means the butter was too warm or the dough wasn’t chilled enough. Try refrigerating the dough for 30 minutes before baking.