Holiday Glow Peppermint Twist (Print Version)
Festive peppermint and chocolate chips come together for a flavorful holiday-inspired delight.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 12 ounces semi-sweet chocolate chips
10 - 1/2 cup crushed peppermint candy
# Step-by-step Instructions:
01 - In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
02 - Using an electric mixer, beat softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes.
03 - Beat in the egg and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients into the wet ingredients, mixing on low speed until just combined.
05 - Gently fold in semi-sweet chocolate chips and crushed peppermint candy until evenly distributed.
06 - Cover the dough and refrigerate for at least 1 hour to enhance flavor and texture.
07 - Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
08 - Using a cookie scoop, drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 10 to 12 minutes or until edges are lightly golden.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Expert Advice:
01 -
- That moment when warm chocolate meets cool peppermint on your tongue—it's like a gentle kiss of flavor that makes you pause and smile
- You can make these ahead and they actually get better as the peppermint flavor deepens over a day or two
- Everyone who tries them immediately asks for the recipe, and you'll love being the person who brought this to the table
02 -
- Don't brown your butter while creaming; start with softened butter at 65-70°F for the fluffiest results—room temperature truly is non-negotiable
- Peppermint extract is powerful; resist the urge to add more than the recipe calls for or you'll taste toothpaste instead of Christmas
- These cookies are best eaten within 24 hours when the peppermint flavor is brightest and the chocolate is still soft inside
03 -
- Use a cookie scoop to portion dough—it ensures even baking and makes every cookie the perfect size
- The secret to chewy centers is baking until the edges look set but the middle still jiggles slightly when you move the pan
- Make a double batch and freeze half the dough in portion-sized portions; fresh-baked cookies on demand is a gift to future-you