Peppermint Chocolate Chip Cookies: A Festive Fusion of Flavors
Welcoming the brightness of October’s landscape, these Peppermint Chocolate Chip Cookies are a delightful addition to your fall dessert repertoire. Merging the refreshing zest of peppermint with the timeless allure of chocolate chip cookies, this treat brings a sensory delight that warms both heart and home. Subscribe for the full recipe delivered straight to your inbox!
Why You’ll Love This Recipe
These cookies are the perfect amalgamation of comfort and festivity. The minty freshness perfectly complements the rich chocolate chips, creating a cookie that’s not only delicious but incredibly easy to prepare. It’s a family-friendly recipe, ideal for getting everyone involved in the kitchen and filling your home with the inviting scent of baking.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 1 teaspoon vanilla extract
– 1 teaspoon peppermint extract
– 2 large eggs
– 2 cups semisweet chocolate chips
– 1/2 cup crushed peppermint candies
Necessary Tools
– Measuring cups and spoons
– Mixing bowls
– Electric mixer
– Baking sheets
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
Feel free to customize these cookies by swapping semisweet chocolate chips for white chocolate chips to enhance the festive vibe, or add nuts like walnuts or pecans for extra crunch. You can also switch peppermint candies for Andes mint pieces for a different minty twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, brown sugar, vanilla extract, and peppermint extract until smooth and creamy.
4. Add eggs one by one, beating well after each.
5. Gradually mix in the dry ingredients until well combined.
6. Fold in the chocolate chips and crushed peppermint candies.
7. Spoon tablespoon-sized mounds of dough onto the baking sheets, spacing about 2 inches apart.
8. Bake for 10 to 12 minutes until the edges are golden.
9. Cool the cookies on the baking sheets for a couple of minutes before transferring them to wire racks to cool entirely.
Serving Suggestions
Enjoy these cookies with a warm cup of tea or a frothy mug of hot cocoa. They also pair well with vanilla ice cream for an indulgent dessert.
Pro Tips for Success
Use room-temperature butter for optimal texture. Ensure the peppermint candies are finely crushed to prevent overly big chunks that could affect cookie structure.
Storing and Reheating
Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. Reheat in a paper towel in the microwave for a few seconds to restore warmth and softness.
FAQ Section
– Can I freeze the cookie dough?
Yes, roll into balls and freeze on a tray. Once frozen, transfer to a bag and freeze for up to 3 months.
– What if I don’t have peppermint extract?
Double the amount of crushed peppermint candies for a strong mint flavor.
Conclusion
These Peppermint Chocolate Chip Cookies bring a touch of festivity to the classic cookie form. Perfectly crisp on the outside and chewy on the inside, they make baking a joyous experience. We invite you to leave reviews and share your cookie creations on social media!
Nutritional Information
Approximate values per cookie:
– Calories: 160
– Carbohydrates: 21g
– Fat: 8g
– Protein: 2g
Enjoy the zest and coziness these cookies offer as you embrace the new season!
Peppermint Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, vanilla extract, and peppermint extract until smooth and creamy.
- Add eggs one by one, beating well after each addition.
- Gradually mix in the dry ingredients until well combined.
- Fold in the chocolate chips and crushed peppermint candies.
- Spoon tablespoon-sized mounds of dough onto the baking sheets, spacing about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are golden.
- Cool the cookies on the baking sheets for a couple of minutes before transferring them to wire racks to cool entirely.
