why make this recipe
Peppermint Chocolate Chip Cookies are a delightful treat that combines the rich taste of chocolate with the refreshing zing of peppermint. They are perfect for holiday gatherings, cozy nights at home, or just when you want something sweet. The soft texture and festive flavors make these cookies a hit with both kids and adults.
how to make Peppermint Chocolate Chip Cookies
Ingredients:
- 1 stick (4 oz) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 4 oz semi-sweet chocolate, chopped
- 4 oz white chocolate, chopped
- 4 candy canes
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Place the candy canes in a ziplock bag and seal it shut. Use a rolling pin to smash them into small pieces.
- In a mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar with a hand mixer until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Use a rubber spatula to fold in the chopped semi-sweet chocolate, white chocolate, and smashed candy canes until everything is evenly combined.
- Use a cookie scoop to form uniform balls of cookie dough, about 3 tablespoons each. Place them on the lined baking sheet, spacing them out adequately.
- Bake for 12-14 minutes. The cookies should be puffy but still soft in the center. Let them cool, and if you wish, drizzle with melted white chocolate for extra sweetness.
how to serve Peppermint Chocolate Chip Cookies
These cookies are best served warm, straight from the oven, when they are softest. You can also serve them with a glass of milk or a hot drink like cocoa or coffee. They are great for holiday cookie platters or as a sweet gift to share with friends and family.
how to store Peppermint Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about 4 to 5 days. If you want them to last longer, you can freeze the cookie dough balls and bake them later. Or freeze the baked cookies for up to a month.
tips to make Peppermint Chocolate Chip Cookies
- Make sure the butter and cream cheese are fully softened to get the best texture in your cookies.
- Don’t overmix the dough once you add the dry ingredients; just mix until everything is incorporated.
- For extra peppermint flavor, consider adding a few drops of peppermint extract to the dough.
variation
You can swap out the chocolate chips and candy canes for other mix-ins. Try using dark chocolate chips or adding chopped nuts like walnuts or pecans for a different texture.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the flavor slightly. Unsalted butter gives the best taste.
2. What can I use instead of cream cheese?
You can use a dairy-free cream cheese substitute if you prefer a dairy-free option.
3. Can I omit the candy canes?
Yes, if you want to skip the peppermint flavor, you can make regular chocolate chip cookies by leaving out the candy canes.
Peppermint Chocolate Chip Cookies
- Total Time: 29 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines rich chocolate with refreshing peppermint, perfect for holiday gatherings or cozy nights at home.
Ingredients
- 1 stick (4 oz) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 4 oz semi-sweet chocolate, chopped
- 4 oz white chocolate, chopped
- 4 candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the candy canes in a ziplock bag and smash them into small pieces using a rolling pin.
- Cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped semi-sweet chocolate, white chocolate, and smashed candy canes.
- Use a cookie scoop to form uniform balls of dough, about 3 tablespoons each, and place them on the lined baking sheet.
- Bake for 12-14 minutes until puffy but still soft in the center. Let them cool, and drizzle with melted white chocolate if desired.
Notes
For best results, ensure butter and cream cheese are fully softened. Do not overmix the dough once you add the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, peppermint, chocolate chip, holiday treats, dessert