Peppermint chocolate chip cookies brings together two classic tastes that make you think of cozy winter nights. They got a chewy middle, melty chocolate chunks and a little peppermint zing that wakes up your taste buds. When they come out of the oven your kitchen smells like holiday magic, and it’s hard not to grab more than one.
On holidays you’ll see these cookies at school bake sales, family parties and cookie swaps, and people love to give them as gifts. The minty fresh flavour mixed with gooey chocolate just screams festive fun. Whether you eat them warm or pack them in little boxes to share, they always bring a smile and remind you why winter treats are the best.
In this write up we’ll take a look at where cookies came from and how they changed over time. You’ll learn why peppermint chocolate chip cookies stand out during the cheerfull season, see a simple recipe, some ingredient tips, easy variations, serving ideas and answer some common questions so you can bake a perfect batch yourself.
The History of Cookies
The history of cookies is kinda long and all over the place. The word “cookie” comes from the Dutch woord “koekje” wich means little cake. Folks have been baking small sweet treats since at least the 7th century. Back then people used them to test ovens before baking big cakes, so they didn’t burn all the fancy desserts.
Over time cookies travelled around Europe and by the 1700s Americans loved them too. Then in the 1930s someone dropped chopped chocolate in dough by mistake and boom, the chocolate chip cookie was born. Since then there’s been endless ways to make them, including our peppermint chocolate chip twist that’s perfect for winter.
Why Choose Peppermint Chocolate Chip Cookies?
Peppermint chocolate chip cookies stand out because of their fun combo of rich chocolate and fresh peppermint. The melting chocolate gives a sweet taste and the minty flavour adds a cool surprise, making every bite feel special. It’s like eating a cookie and a candy cane at the same time.
These cookies also feels extra holiday-ish. Peppermint always makes you think of candy canes, hot cocoa and twinkling lights. When winter arrives, they become a must at cookie exchanges and family get togethers, where everyones excited to take a bite.
Plus they’re super versatile. You can dunk them in hot cocoa, box them up as presents or even use them to decorate dessert tables. Topping them with crushed candy canes adds a pop of color and a fun crunch that everybody loves.
Ingredients for the Perfect Peppermint Chocolate Chip Cookies
Picking good ingredients makes a big difference. Here’s what you’ll need and a few tips to help you choose the best stuff.
Essential Ingredients
- All-purpose flour: the base that holds everything together
- Baking soda: helps cookies puff up a bit
- Salt: balances the sweetness
- Unsalted butter: for richness and chewiness
- Granulated and brown sugar: mix them so cookies are crisp on the edge and soft in the middle
- Vanilla extract: adds warmth and depth
- Peppermint extract: for that minty kick
- Eggs: bind everything and give moisture
- Semi-sweet chocolate chips: pockets of gooey chocolate
- Crushed peppermint candies: for extra crunch and color
Choosing Quality Ingredients
Use good chocolate with high cocoa content so the taste is rich. Pure peppermint extract beats imitation versions hands down. And don’t skip on nice butter since it makes cookies taste so much better.
Detailed Recipe for Peppermint Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- ½ cup crushed peppermint candies
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk flour, baking soda and salt; set aside.
- In another bowl, cream butter, granulated sugar and brown sugar until it looks fluffy.
- Stir in eggs, vanilla extract and peppermint extract until mixed.
- Slowly add the dry stuff into the wet mix and stir just until you see no more flour.
- Fold in chocolate chips and crushed peppermint candies.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10–12 minutes until edges are lightly golden but middle still soft.
- Let cookies cool on the sheet for a few minutes before moving to a wire rack.
Baking Tips and Advice
Don’t overmix after adding flour or cookies might turn out tough. Let them sit on the sheet to set shape. Store in airtight container so they stay chewy. You can swap gluten free flour or dairy-free options if you need.
Popular Variations of Peppermint Chocolate Chip Cookies
White Chocolate Peppermint Cookies
Swap semi-sweet chips for white chocolate chips for a creamy sweet version that goes awesome with mint.
Dark Chocolate Peppermint Cookies
If you love intense chocolate, try dark chocolate chips. The stronger taste plays well with the cool peppermint.
Vegan Options
Use plant-based butter, replace eggs with flaxseed meal or applesauce, and pick vegan chocolate chips to keep it animal-free.
Adding Nuts or Other Mix-ins
Chopped walnuts or pecans add crunch. You can also toss in toffee bits or mini marshmallows for a fun twist.
Serving Suggestions and Pairings
Best Beverages to Serve
These cookies rock with hot chocolate, coffee or chai tea. A cold glass of milk also never fails.
Creative Ways to Gift Cookies
Try mason jars, festive tins, or cute boxes. Add a handwritten note or ribbon to make it extra special.
Perfect Occasions to Serve
They’re great for holiday parties, cookie exchanges or just a cozy night in with friends and family.
Frequently Asked Questions (FAQ)
Can I freeze peppermint chocolate chip cookies?
Yes, you can. Let them cool completely, then layer in a freezer bag with parchment paper between each layer. They last up to 3 months.
How do I make cookies chewy instead of crispy?
Take them out when centers are still slightly underbaked. And use more brown sugar than white sugar for that chewy texture.
What can I use instead of peppermint extract?
If you don’t have extract, use peppermint oil that’s food-safe or just toss in extra crushed candies for flavor.
Can I make these cookies without chocolate chips?
Sure, leave out chips and try dried fruit, nuts or extra peppermint bits for a different twist.
peppermint chocolate chip cookies
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
- 1 cookie scoop or spoon
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- ½ cup crushed peppermint candies or candy canes Ensure they are not too large for even distribution.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and crushed peppermint candies until evenly distributed.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked; they will set as they cool.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
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