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Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are a cozy holiday treat, perfectly balancing rich chocolate and refreshing peppermint for a magical flavor experience.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 day 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 2/3 cups cake flour Adds tenderness to your cookies.
  • 1 2/3 cups bread flour Gives the cookies structure and chewiness.
  • 1 1/2 teaspoons baking powder Helps the cookies rise perfectly.
  • 1 1/4 teaspoons baking soda For leavening, ensuring a soft texture.
  • 1 1/2 teaspoons kosher salt Balances the sweetness.
Wet Ingredients
  • 1 1/4 cups unsalted butter, room temperature Make sure it’s softened for easy creaming.
  • 1 1/4 cups light brown sugar, packed Adds moisture and a rich flavor.
  • 1 cup granulated sugar Creates that delightful crispy edge.
  • 2 large eggs, room temperature Help bind the ingredients together.
  • 2 teaspoons vanilla extract For a warm, aromatic flavor.
Mix-Ins
  • 3 cups semi-sweet chocolate chips Go for high-quality chocolate for the best flavor.
  • 1/4 cup peppermint candies, crushed Adds that refreshing minty kick, plus more for topping as desired.

Method
 

Preparation
  1. In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and kosher salt. Set aside.
  2. In the bowl of a stand mixer, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  3. Add eggs one at a time and mix until fully incorporated. Then mix in vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips and crushed peppermint candies until evenly distributed.
  6. Cover the dough with plastic wrap and chill in the refrigerator overnight.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Using a 2-tablespoon scoop, drop dough onto prepared sheets, spacing them 2 inches apart. Sprinkle with additional crushed peppermint if desired.
  3. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
  4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months. Freeze dough balls in a single layer, then bake straight from the freezer, adding a couple of extra minutes to the baking time.