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Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies blend rich chocolate and refreshing peppermint for a chewy, festive treat perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 day
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 2/3 cups cake flour Adds a tender crumb. For a lighter texture, sift.
  • 1 2/3 cups bread flour Gives chewiness. If unavailable, use all-purpose flour, but the texture may vary.
  • 1 1/2 teaspoons baking powder To help the cookies rise.
  • 1 1/4 teaspoons baking soda Aids in puffiness; fresh is best!
  • 1 1/2 teaspoons kosher salt Balances sweetness; use coarse salt for a nice texture.
Wet Ingredients
  • 1 1/4 cups unsalted butter, room temperature Make sure it’s just soft to the touch for creaming.
  • 1 1/4 cups light brown sugar, packed For rich flavor and moisture.
  • 1 cup granulated sugar Adds sweetness and helps cookies spread.
  • 2 large eggs, room temperature They incorporate better; place them in warm water if needed.
  • 2 teaspoons vanilla extract Enhances flavor; use real extract for best results.
Main Ingredients
  • 3 cups semi-sweet chocolate chips Quality matters—Ghirardelli or Guittard are excellent choices!
  • 1/4 cup peppermint candies, crushed Crush them into small pieces for an extra crunch; more for topping!

Method
 

Preparation
  1. In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and kosher salt.
  2. In a stand mixer, cream the room temperature butter, brown sugar, and granulated sugar on medium speed for about 3-5 minutes, until light and fluffy.
  3. Reduce the mixer speed to low. Add eggs one at a time, mixing until fully incorporated. Mix in the vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix.
  5. Using a spatula, gently fold in chocolate chips and crushed peppermint candies until evenly distributed.
  6. Cover the dough with plastic wrap and chill in the refrigerator overnight.
Baking
  1. Preheat your oven to 350°F (175°C) and allow the dough to come to room temperature for about 30 minutes.
  2. Use a 2-tablespoon scoop to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
  3. Sprinkle additional crushed peppermint candy on top.
  4. Bake until edges are golden and centers are just set, about 10-12 minutes.
  5. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for 5 days. Can also refrigerate or freeze for longer storage. Make-ahead by preparing the dough ahead of time.