Description
Bring a festive touch to your holiday baking with these easy-to-make peppermint chocolate chip cookies. This recipe combines the nostalgia of traditional holiday flavors with a simple drop-cookie method that results in a perfectly soft center and crisp edges.
Ingredients
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Lightly Packed Brown Sugar
- 1 Large Egg
- 2 teaspoons Pure Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 cup Peppermint Crunch Baking Chips
- 1 cup Bittersweet Chocolate Chips
Instructions
- In a small bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar using a mixer until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined and airy.
- Turn the mixer to low speed and gradually add the flour mixture until the white streaks just disappear.
- Fold in the peppermint crunch chips and bittersweet chocolate chips by hand using a spoon or spatula.
- Cover the dough and refrigerate for at least 2 hours to allow flavors to meld.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a 3-tablespoon scoop to place rounds of dough 2 inches apart on the sheet.
- Bake for 14 to 15 minutes until edges are golden brown, then cool on a wire rack.
Notes
For the best results, ensure your butter is truly at room temperature to achieve the perfect creamed texture. If you prefer a flatter, crisper cookie, you can reduce the chilling time to 30 minutes, though the full two hours is recommended for deeper flavor development and a better texture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American