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Peppermint Chocolate Chip Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Peppermint Chocolate Chip Cookies and More: Pressure Cooker Treats You Gotta Try

These Peppermint Chocolate Chip Cookies bring a festive twist to the classic favorite, with crunchy peppermint chips and gooey bittersweet chocolate baked to perfection for a cozy holiday treat.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Soup
Cuisine Mexican
Servings 12 cookies
Calories 248 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 0.5 cup unsalted butter softened (1 stick)
  • 0.66 cup granulated sugar
  • 0.25 cup brown sugar lightly packed
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 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 the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk together the flour, kosher salt, and baking soda.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the peppermint crunch baking chips and bittersweet chocolate chips.
  • Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 14–15 minutes, or until the edges are lightly golden and the centers are set. Let cool 5 mins on the sheet.
  • Transfer cookies to wire rack and let cool completely before storing or serving.

Notes

Makes 1 dozen (3T) cookies. Store in airtight container at room temp up to 1 week or freeze for later use.