There’s something about the chill in the air and the twinkling lights that makes my heart flutter every holiday season. It brings back fond memories of my grandmother’s kitchen, where the aroma of fresh-baked cookies mingled with laughter and the sweet squeals of children. Now, every year, I strive to recreate that cozy warmth right in my own home with a batch of Peppermint Chocolate Chip Cookies.
Why make this recipe?
These delightful cookies are not just a treat for the taste buds; they are a treasure trove of memories waiting to be made anew. The refreshing zing of peppermint and the rich chocolate chips create a perfect harmony that inspires every bite. Plus, these cookies are a lovely way to share a piece of home with family and friends, spreading that holiday cheer in every scrumptious morsel.
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 (2 cups for coating, 1 cup for mixing)
- 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:
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Begin by whisking together the flour and cornstarch in a bowl, then set it aside. Let it sit and dream of all the delicious possibilities it’s about to partake in.
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In a stand mixer, beat the softened butter for about 30 seconds. If you close your eyes for a moment, you might even feel that loving embrace of Grandma as she whips up her famous sweets. Add in 1 cup of powdered sugar and let it dance on medium speed for about 1 to 1 1/2 minutes until fluffy.
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Lower the mixer speed, and gently blend in the pure peppermint and vanilla extracts. The scents will wrap around you like a warm blanket. Gradually add in that dreamy flour mixture, mixing until everything is well incorporated.
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Now comes the fun part! Increase the speed just a notch and add those few drops of hot pink food color until the dough shines with a festive flair.
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Toss in the mini chocolate chips, giving everything a gentle mix until they are studded generously throughout the dough.
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Cover the dough with some love (a towel will do!) and chill it in the refrigerator for 10 minutes while you hum a favorite holiday tune.
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Preheat your oven to 350°F and line two baking sheets with parchment paper, because we’re about to create some magic!
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Scoop out tablespoon-sized dough balls and place them on the prepared baking sheets, making sure to give them enough room to spread their delightful aroma – about 1 inch apart.
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Bake those little dollops of joy for 10 to 12 minutes, until the edges are just a hint golden.
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As they come out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, roll them in a mixture of the remaining powdered sugar and crushed peppermint – our secret finishing touch!
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Transfer them to a cooling rack, and once they are completely cooled, roll them in that magical powdered sugar mixture again for an extra dusting of sweetness.
How to serve Peppermint Chocolate Chip Cookies
These cookies are simply perfect for any gathering. Serve them warm, alongside a steaming cup of cocoa or perhaps a scoop of vanilla ice cream. They will surely delight hearts and fill bellies with joy, making them the centerpiece of your holiday spread.
How to store Peppermint Chocolate Chip Cookies
If you happen to have any cookies left (I sure hope you do!), store them in an airtight container at room temperature for up to a week. But let’s be real, they’re likely to disappear long before that!
Tips to make Peppermint Chocolate Chip Cookies
- Make sure your butter is genuinely softened to achieve that ideal fluffy texture.
- Don’t skip the chilling step! It helps the cookies hold their shape while baking.
- Feel free to mix in some extra chocolate chips for an indulgent touch – those chocolatey pockets are all the rage!
Variations
If you’re feeling a little adventurous, try substituting the candy canes with crushed nuts or going ahead and swapping out the chocolate chips for white chocolate – it’ll make your cookies feel like a fresh winter wonderland!
FAQs
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Can I make these cookies gluten-free?
Absolutely! Just substitute all-purpose flour with a gluten-free blend, and you’re set for a deliciously safe treat. -
Can I freeze the cookie dough?
Yes! You can freeze the dough balls before baking them. Just pop them in a freezer-safe bag, and when you’re ready, bake them straight from the freezer – just add a couple of minutes to the baking time. -
What’s the best way to crush peppermint candies?
Place them in a sealed plastic bag and gently crush them with a rolling pin – it’s therapeutic and a fun way to relieve holiday stress!
Nothing brings warmth to a home quite like the scent of freshly baked cookies wafting through the room. So gather your loved ones, get those hands a bit sticky with dough, and enjoy what truly counts this season: time spent together. Let’s make some memories, y’all!
Peppermint Chocolate Chip Cookies
Ingredients
Method
- Whisk together the flour and cornstarch in a bowl, then set it aside.
- In a stand mixer, beat the softened butter for about 30 seconds.
- Add in 1 cup of powdered sugar and mix on medium speed for about 1 to 1 1/2 minutes until fluffy.
- Lower the mixer speed, and gently blend in the peppermint and vanilla extracts.
- Gradually add in the flour mixture, mixing until well incorporated.
- Increase the speed and add drops of food color until the dough shines with a festive flair.
- Toss in the mini chocolate chips and mix gently until they are evenly distributed.
- Cover the dough and chill it in the refrigerator for 10 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop out tablespoon-sized dough balls and place them on the prepared baking sheets, about 1 inch apart.
- Bake for 10 to 12 minutes, until the edges are just lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Roll them in a mixture of the remaining powdered sugar and crushed peppermint.
- Transfer to a cooling rack and roll in powdered sugar again for an extra dusting of sweetness.