Chocolate Chip Peppermint Cookies
These chocolate chip peppermint cookies bring together dark chocolate chips and crushed peppermint for a cookie that smells and tastes like the holidays.
Servings: 12 cookies
Equipment
- Cookie Scoop 2-Tablespoon or #40
- Rolling Pin Optional for Crushing Mints
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 ¾ Cups all-purpose flour
- ¾ Teaspoon baking powder
- ¾ Teaspoon baking soda
- 1 ¼ Cups dark chocolate chips
- 1 cup Starlight mints or candy canes, crushed
Instructions
- Preheat the oven to 350°F.
Prepare the Cookie Dough
- Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl.
- Use an electric hand mixer to whisk the ingredients together on high speed until the sugar is completely dissolved.
- Whisk the egg into the creamed sugar until it is fully incorporated.
- Gently whisk the flour, baking powder, and baking soda into the creamed sugar mixture. Make sure no pockets of flour remain unincorporated in your cookie dough.
- Fold in the chocolate chips and crushed peppermints.
Shape the Cookies and Bake
- Use a cookie scoop to drop balls of cookie dough onto a baking sheet.
- Bake for 11 minutes.
Cool and Enjoy
- Let your cookies cool on the pan for about 5 minutes.
- Transfer them to a wire cooling rack to cool completely before serving.
Notes
Crush the peppermint in a bag: Put the candies in a Ziploc bag and bash them with a rolling pin so you get both fine bits and small chunks.
Stick with dark chocolate: Dark chocolate chips keep the sweetness in check and work well with strong peppermint flavor.
Don't overbake: Take the cookies out as soon as the edges look set and the centers still look a little soft so they stay chewy.
Cool the trays: Let baking sheets cool between batches so the dough doesn't start melting before it goes into the oven.
Stick with dark chocolate: Dark chocolate chips keep the sweetness in check and work well with strong peppermint flavor.
Don't overbake: Take the cookies out as soon as the edges look set and the centers still look a little soft so they stay chewy.
Cool the trays: Let baking sheets cool between batches so the dough doesn't start melting before it goes into the oven.
Nutrition
Calories: 410kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 194mg | Potassium: 158mg | Fiber: 2g | Sugar: 34g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 2mg
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