Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are the best twist on a classic. Made with a chocolate chip cookie base and peppermint baking chips, they’re gooey on the inside and crunchy on the edges—perfect for the holidays!
Equipment
- 1 Large mixing bowl
- 1 Hand mixer
- 1 Rubber spatula
- 1 Baking sheet lined with parchment paper
- 1 Cookie scoop 3-tablespoon size
Ingredients
Main ingredients
- 0.5 cup Unsalted butter softened (1 stick)
- 0.66 cup Granulated sugar
- 0.25 cup Brown sugar lightly packed
- 1 Egg large
- 2 teaspoons Vanilla extract pure
- 1.5 cups All-purpose flour
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Baking soda
- 0.5 cup Peppermint Crunch baking chips
- 0.75 cup Bittersweet chocolate chips
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking soda and salt.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in peppermint crunch baking chips and bittersweet chocolate chips.
- Scoop 3-tablespoon-sized dough balls onto the baking sheet about 2 inches apart.
- Bake for 14–15 minutes, until edges are golden and centers are set but soft.
- Cool cookies on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
To store, cool completely and store in an airtight container for up to 1 week. Freeze cookie dough for later baking. Substitute chocolate chips as desired to adjust for sweetness.