Christmas Peppermint Chocolate Chip Cookies
The holidays are a time for warmth, joy, and the delightful aroma of freshly baked cookies wafting through the air. Imagine walking into your kitchen, surrounded by the cozy scent of melting chocolate mingling with the sweet, minty freshness of crushed candy canes. It’s the perfect visual feast—soft, chewy cookies studded with dark chocolate chips and vibrant red candy cane pieces that catch the light. Every bite is a joyful harmony of flavors, making these Christmas Peppermint Chocolate Chip Cookies a must-have this season.
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Every holiday season, these cookies remind me of the time my grandmother would gather us all around the kitchen, her cozy sweaters wrapped tightly, as we rolled out dough and crushed candy canes with laughter. It was more than mere baking—it was creating memories. And now, I want you to experience that magic. So grab your apron and join me in creating these Christmas Peppermint Chocolate Chip Cookies that will surely become a cherished tradition in your home.
Why You’ll Love This Recipe
- Simple & Quick: Whip these cookies up in just 3.5 hours, including chilling time!
- Irresistible Flavor: The combination of rich dark chocolate and refreshing mint will leave your taste buds dancing.
- Eye-Catching Appeal: They look festive with flecks of candy cane and glossed chocolate.
- Flexible Serving: Perfect for holiday parties, gifts, or a cozy afternoon snack.
- Diet-Friendly Options: You can easily adapt this recipe for gluten-free or dairy-free diets.
Ingredients You’ll Need
- Unsalted Butter (12 tablespoons): Softened to room temperature for a creamy texture and rich flavor. You can use vegan butter for a dairy-free option.
- Light Brown Sugar (1 cup, packed): Adds moisture and a subtle caramel flavor. Dark brown sugar can be a delightful substitute for a deeper taste.
- Granulated Sugar (1/4 cup): Creates a nice balance of sweetness and helps achieve that perfect cookie crunch.
- Large Egg (1): Make sure it’s at room temperature to ensure smooth mixing and better leavening. You can replace it with a flax egg for a vegan version.
- Vanilla Extract (2 teaspoons): Pure vanilla extract enhances the overall flavor profile, making your cookies taste extraordinary.
- All-Purpose Flour (2 cups + 2 tablespoons): Provides structure to the cookies. For gluten-free, use a 1:1 baking flour blend.
- Baking Soda (1 teaspoon): Helps the cookies rise and prevents them from spreading too much.
- Fine Sea Salt (1 teaspoon): Balances the sweetness, enhancing all the flavors.
- Chopped Dark Chocolate Bar or Chocolate Chips (3/4 cup): A rich chocolate kick. Feel free to use semi-sweet or dairy-free chocolate chips.
- Crushed Candy Canes (1/4 cup): This adds the signature peppermint flavor. Use mini candy canes for a sweeter option—don’t forget to keep some for topping!
How to Make Christmas Peppermint Chocolate Chip Cookies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures that your cookies won’t stick and will bake evenly. Prepping early helps get a smooth baking process, so you can dive into the fun part—mixing!
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This step helps evenly distribute the baking soda, ensuring that your cookies rise beautifully. Set this bowl aside for later, as the magic is about to happen!
Whisk Wet Ingredients: In another bowl, beat the cool unsalted butter with light brown sugar and granulated sugar until the mixture is creamy and light, about 2-3 minutes. Next, add in the egg and vanilla extract, whisking until smooth. This process incorporates air, which creates a lovely texture in your cookies.
Fold Together Gently: Gradually add the dry ingredients to the wet mixture, being careful not to overmix. This is key to achieving that perfect chewy texture. Once just combined, gently fold in the dark chocolate chunks and crushed candy canes, mixing until evenly distributed.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours. This step is crucial as it helps the cookies retain their shape while baking and intensifies their flavors. The waiting can be hard, but the reward is worth it!
Scoop and Bake: Once the dough is chilled, scoop generous tablespoons of dough and place them on the prepared baking sheet, leaving space between them. Sprinkle a few extra chocolate chips and crushed candy canes on top for a festive touch. Bake for 9-10 minutes or until the edges are golden, and the centers look slightly underbaked. This will give you that lush, chewy center that makes these cookies irresistible.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period allows them to firm up while still being delightfully warm.
Storing & Reheating
To keep your Christmas Peppermint Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to one week. If you’d like them to last longer, refrigerate them in a sealed container for about two weeks. For longer storage, you can freeze these cookies for up to 3 months. Seal them well to prevent freezer burn. When you’re ready to enjoy them, pop them in the oven at 350°F (175°C) for about 5-7 minutes. Just remember that refreshing them this way may alter the cookie’s texture slightly, but they’ll still taste fantastic!
Chef’s Helpful Tips
- Make sure your butter is at the right temperature for easy creaming; cold butter won’t mix well.
- Don’t skip chilling the dough! This crucial step prevents the cookies from spreading too much during baking.
- If your cookies spread more than desired, consider adding a bit more flour next time to give them a sturdier texture.
- Experiment with mix-ins—try adding chopped nuts or different kinds of chocolate for a unique spin!
- For softer cookies, slightly underbake them; they’ll continue to cook as they cool on the pan.
The festive flavors and warm, inviting aroma of Christmas Peppermint Chocolate Chip Cookies will undoubtedly fill your home with holiday spirit. These delightful treats bring a perfect balance of crunchy edges and soft centers, with an irresistible minty twist. I encourage you to take this recipe, make it your own, and perhaps even create some new traditions around it. Enjoy baking, sharing, and, most importantly, indulging in these scrumptious cookies!
Recipe FAQs
Can I use different types of chocolate?
Absolutely! While dark chocolate adds a rich depth, feel free to mix it up with semi-sweet, milk chocolate, or even white chocolate chips. You could also experiment with flavored chocolate like mint-infused chocolate for an extra layer of flavor.
How can I store leftover cookies?
To store leftover cookies effectively, place them in an airtight container at room temperature for up to a week. If you prefer, you can refrigerate them for about two weeks or freeze them for up to three months for longer storage.
Can I make these cookies in advance?
You can definitely make the dough in advance! After mixing, simply chill it as directed and store it, wrapped tightly, in the refrigerator for up to a week. Just make sure to allow it to sit at room temperature for about 15-20 minutes before scooping and baking if it’s too firm.
What if I don’t have candy canes?
If you’re out of candy canes or prefer not to use them, you can substitute crushed peppermint candies or even peppermint extract for a similar flavor. Just make sure to adjust the amount of extract to avoid overpowering your cookies with mint!
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📖 Recipe Card
Christmas Peppermint Chocolate Chip Cookies
- Prep Time: 3.5 hours
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Peppermint Chocolate Chip Cookies combine rich dark chocolate with refreshing mint and festive candy cane pieces, making them a perfect treat for the holidays. Easy to make and delightful to taste, they are sure to become a seasonal favorite!
Ingredients
- Unsalted Butter (12 tablespoons)
- Light Brown Sugar (1 cup, packed)
- Granulated Sugar (1/4 cup)
- Large Egg (1)
- Vanilla Extract (2 teaspoons)
- All-Purpose Flour (2 cups + 2 tablespoons)
- Baking Soda (1 teaspoon)
- Fine Sea Salt (1 teaspoon)
- Chopped Dark Chocolate Bar or Chocolate Chips (3/4 cup)
- Crushed Candy Canes (1/4 cup)
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Combine flour, baking soda, and salt in a bowl and whisk together.
- In another bowl, cream the butter, brown sugar, and granulated sugar until light. Add egg and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, then fold in chocolate chunks and crushed candy canes gently.
- Chill the dough in the refrigerator for at least 3 hours.
- Scoop dough onto prepared baking sheet, leaving space between each cookie. Sprinkle with extra chocolate and candy canes.
- Bake for 9-10 minutes until edges are golden and centers look slightly underbaked. Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure butter is at room temperature for easy mixing.
Chilling the dough is crucial for proper cookie shape during baking.
Experiment with different chocolate types for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
