Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are the best twist on a classic. Made with a classic chocolate chip cookie base, peppermint chips add flavor and texture, resulting in a gooey cookie with a little bit of crunch on the outside.

Prep Time 10

Cook Time 14

Total Time 24

Servings (3T) cookies

Calories 248kcal

Ingredients

½ cup unsalted butter softened (113g, 1 stick)
½ cup granulated sugar 124g
¼ cup brown sugar lightly packed (55g)
1 large egg
2 teaspoons pure vanilla extract
1 ½ cup all-purpose flour 186g
½ teaspoon kosher salt 3g
½ teaspoon baking soda 4g
½ cup Peppermint Crunch baking chips 85g
¾ cup bittersweet chocolate chips 143g

Instructions

In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated.
Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
Measure in the Peppermint Crunch and chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Use a 3-tablespoon cookie scoop to create rounds of the chilled cookie dough. Roll them in your hands to shape them evenly.
Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
Bake for 14-15 minutes, or until golden brown.
Enjoy warm with a glass of your favorite kind of milk!

Notes

Makes 1 dozen (3T) cookies. You can also make them in 1-tablespoon or 2-tablespoon size, which will result in more cookies that are smaller. They will need an 8-10 minute bake time, depending on their size.

How to store: Once completely cool, store in an airtight container at room temperature for up to a week.

How to freeze: I wrote a tutorial for you here! Freezing cookie dough is one of my all-time favorite things to do for my future self. When you're ready to enjoy them, preheat the oven, line a baking sheet, pop the frozen cookie dough on it and bake for 1-2 minutes longer than specified in the recipe below.

How to reheat: Place on a microwave-safe plate and heat for 10-15 seconds. Do this in increments until the cookie is warmed to your liking. Do not set it for a minute because the chocolate will burn.

A note on substitutions in these cookies:

Replace the butter with your favorite vegan butter or vegetable shortening to make them dairy free. Just be sure that your chocolate chips are also dairy free. You will need to find a different peppermint chip to add to this recipe, though, as the Peppermint Crunch linked above is not dairy free.
Swap out the chocolate chips. I like bittersweet or dark chocolate chips the best, but you can use whatever you've got on hand. If you're going to use semisweet or milk chocolate chips, add 2-3 tablespoons less than what the recipe calls for so that the cookies don't become too sweet.
Add white chocolate chips. Use a ½ cup of chocolate chips, then add ¼ cup of white chocolate chips, if so desired.

Nutrition