Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up of peppermint chocolate chip cookies showing melted bittersweet chocolate and red mint chips.

Peppermint Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Jasmine Padda
  • Total Time: 2 hours 35 mins
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

These scientifically-crafted cookies blend the cooling sensation of peppermint with the deep richness of bittersweet chocolate. By utilizing a specific hydration rest and precise sugar ratios, they achieve a perfect balance of crisp edges and soft, chewy centers.

Ingredients

  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar, packed
  • 1 Large Egg
  • 1 tsp Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 1 cup Peppermint Crunch Baking Chips
  • 1 cup Bittersweet Chocolate Chips

Instructions

  1. In a medium-sized glass bowl, whisk together the all-purpose flour, kosher salt, and baking soda to ensure even distribution of the leavening agent.
  2. In a separate large bowl, cream the softened butter with both the granulated and brown sugars using a hand mixer on medium speed until pale and aerated.
  3. Add the egg and pure vanilla extract to the butter mixture and beat until fully incorporated and the emulsion is smooth.
  4. Slowly introduce the dry ingredients into the wet mixture in two stages, mixing only until the white streaks of flour disappear to avoid over-developing gluten.
  5. Using a rubber spatula, gently fold in the peppermint crunch chips and the bittersweet chocolate chips until evenly distributed.
  6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow for proper starch hydration and fat solidification.
  7. Preheat your oven to 350°F (175°C) and line a heavy-duty baking sheet with parchment paper.
  8. Use a 3-tablespoon scoop to create consistent rounds of dough, rolling them briefly into spheres before placing them on the sheet.
  9. Arrange the dough rounds at least 2 inches apart and bake for 14-15 minutes until the edges are golden-brown while the centers remain slightly soft.
  10. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to stabilize.

Notes

To ensure the perfect bake, make sure your butter is at exactly 65°F before you begin creaming, as this specific temperature allows for the best mechanical aeration. Chilling the dough is a non-negotiable step that prevents the cookies from spreading too thin while significantly enhancing the complex flavor developed during the hydration period.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cookiesyum.com/peppermint-chocolate-chip-cookies/