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.
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.