There’s something about the holiday season that wraps around us like a warm quilt on a chilly evening, filling our hearts with cheer and nostalgia. One whiff of peppermint and chocolate can transport you back to sweet childhood memories, where laughter dances around the kitchen and love fills the air. Allow me to share a delightful recipe for Peppermint Chocolate Chip Cookies that will surely bring a smile to your face and warmth to your heart.
Why make this recipe?
These Peppermint Chocolate Chip Cookies are not just a dessert; they are little bites of joy that make any gathering feel like a homecoming. When you blend the soothing flavors of peppermint with rich chocolate, it creates a sweet harmony that whispers holiday cheer. Whether you’re sharing them around the family table or gifting them to a neighbor, these cookies embody the spirit of giving and the joy of togetherness that we cherish this time of year.
How to make Peppermint Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 cup salted sweet cream butter, softened
- 3 cups powdered sugar, divided (2 cups and 1 cup)
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon pure vanilla extract
- 5 to 6 drops hot pink/rose food color gel
- 1 1/4 cups mini semi-sweet chocolate chips
- 1/4 cup peppermint candies, finely crushed
Directions:
- Start by whisking together the flour and cornstarch in a mixing bowl, then set it aside—the blend of these two will give your cookies that perfect soft and chewy texture.
- In the heart of your kitchen, grab your stand mixer or handheld mixer and beat the softened butter for about 30 seconds until it’s nice and creamy. Add in 1 cup of the powdered sugar and let it whip for another minute or so, until it’s fluffy and inviting.
- Lower your mixer speed to medium-low, and gently fold in the peppermint and vanilla extracts—this is where the magic begins to happen.
- With the mixer still on medium-low, slowly add in your flour mixture, watching as it all comes together like a sweet Southern symphony.
- Increase the speed to medium and add in your food color gel, mixing just until you see that beautiful hue throughout the dough.
- Now, stir in the mini chocolate chips until they’re evenly distributed—everyone loves that unexpected burst of chocolate!
- Cover your dough tightly and pop it in the refrigerator for about 10 minutes, letting it rest just a bit.
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper, ready to hold the wonderful creations you’re about to make.
- Take a tablespoon of dough and roll it into little balls, placing them on your baking sheet with about an inch between each one—give them room to spread their joy!
- Bake those beauties for 10 to 12 minutes, until they’re just golden around the edges.
- While the cookies are baking, mix the remaining 2 cups of powdered sugar with the crushed peppermint candies in a medium bowl, creating a sweet finishing touch.
- Once the cookies are out of the oven, let them rest on the sheet for 5 minutes before rolling them in that sugary peppermint mixture—you want them to glisten in all their glory!
- Transfer them to the second baking sheet and let them cool completely before indulging in the powdered sugar roll again—this extra sprinkle makes them feel truly festive.
How to serve Peppermint Chocolate Chip Cookies
These cookies are best enjoyed with family and friends, perhaps paired with a cozy cup of hot cocoa or even a warm cup of tea. Set them out on a lovely platter and watch as smiles grow all around—you might even want to keep a batch close to the fire for those spontaneous moments when company drops by!
How to store Peppermint Chocolate Chip Cookies
Store your scrumptious cookies in an airtight container at room temperature for up to a week. If you want to keep that dreamy freshness, you can also freeze them for up to three months. Just make sure to separate layers with parchment paper to avoid sticking.
Tips to make Peppermint Chocolate Chip Cookies
- For a softer cookie, be careful not to overbake. They will continue to firm up as they cool—trust the process!
- You can customize the peppermint candies by using different types like crushed candy canes or other peppermint-flavored treats for an extra zing.
- If earthy flavors tickle your fancy, consider adding a touch of cocoa powder to the dough for a more chocolatey experience.
Variations
Feel free to swap out the mini semi-sweet chocolate chips for dark or white chocolate for a delightful twist. You might even experiment with adding a touch of orange zest along with the peppermint for a hint of warmth and brightness.
FAQs
1. Can I use unsalted butter?
Absolutely! Unsalted butter can be used; just be sure to adjust the salt in your recipe if you prefer that buttery flavor.
2. Can I make the dough ahead of time?
You can certainly make the dough a day in advance and refrigerate it until you’re ready to bake. Just ensure it comes to room temperature before scooping.
3. How do I know when the cookies are done baking?
Look for a slightly golden edge with a soft center—remember, these cookies will firm up as they cool, so don’t be too quick to pull them out!
As you gather ingredients and memories in your kitchen, let the scents of peppermint and chocolate weave into your family traditions. Sharing food isn’t just about nourishing the body, but also the soul. I hope these Peppermint Chocolate Chip Cookies bring laughter, love, and warmth to your home. So gather around, and let’s bake some magic together—because the best memories are those made in the kitchen, hand-in-hand, heart-to-heart.
Peppermint Chocolate Chip Cookies
Ingredients
Method
- Whisk together the 2 cups of flour and cornstarch in a mixing bowl, then set it aside.
- In a stand mixer, beat the softened butter for about 30 seconds until creamy.
- Add in 1 cup of powdered sugar and whip for another minute until fluffy.
- Lower the mixer speed to medium-low and fold in the peppermint and vanilla extracts.
- Slowly add in the flour mixture until well combined.
- Increase mixer speed to medium and mix in the food color gel until evenly distributed.
- Stir in the mini chocolate chips until evenly mixed.
- Cover the dough tightly and refrigerate for about 10 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll tablespoon-sized pieces of dough into balls and place them on the baking sheet, leaving about an inch between each.
- Bake for 10 to 12 minutes until edges are golden.
- While baking, mix the remaining 2 cups of powdered sugar with the crushed peppermint candies.
- Once cookies are out of the oven, let them rest for 5 minutes before rolling in the peppermint mixture.
- Transfer to a second baking sheet and cool completely, rolling in the powdered sugar mixture again before serving.