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Peppermint Chocolate Chip Cookies

Delightful Peppermint Chocolate Chip Cookies that blend soothing peppermint with rich chocolate, perfect for holiday gatherings and gifting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
Wet Ingredients
  • 1 cup salted sweet cream butter, softened
  • 3 cups powdered sugar, divided (2 cups and 1 cup) Divided into two portions for different uses
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 5 to 6 drops hot pink/rose food color gel
Mix-ins
  • 1 1/4 cups mini semi-sweet chocolate chips
  • 1/4 cup peppermint candies, finely crushed For sprinkling

Method
 

Preparation
  1. Whisk together the 2 cups of flour and cornstarch in a mixing bowl, then set it aside.
  2. In a stand mixer, beat the softened butter for about 30 seconds until creamy.
  3. Add in 1 cup of powdered sugar and whip for another minute until fluffy.
  4. Lower the mixer speed to medium-low and fold in the peppermint and vanilla extracts.
  5. Slowly add in the flour mixture until well combined.
  6. Increase mixer speed to medium and mix in the food color gel until evenly distributed.
  7. Stir in the mini chocolate chips until evenly mixed.
  8. Cover the dough tightly and refrigerate for about 10 minutes.
Baking
  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. Roll tablespoon-sized pieces of dough into balls and place them on the baking sheet, leaving about an inch between each.
  3. Bake for 10 to 12 minutes until edges are golden.
  4. While baking, mix the remaining 2 cups of powdered sugar with the crushed peppermint candies.
  5. Once cookies are out of the oven, let them rest for 5 minutes before rolling in the peppermint mixture.
  6. Transfer to a second baking sheet and cool completely, rolling in the powdered sugar mixture again before serving.

Notes

Store cookies in an airtight container for up to a week. They can be frozen for up to three months with parchment paper in between layers to prevent sticking. For extra softness, be cautious not to overbake. You can customize with different peppermint candies or add cocoa powder for more chocolate flavor.