Its difficult to not completely catapult into the Christmas spirit when you taste fresh peppermint chocolate chip cookies. Anything with peppermint extract at this time of year is the magic bullet for Christmas baking happiness.
These are fairly simple peppermint cookies as you only need one bowl for this recipe. You can see in the photo above, my new way of sifting. I used to use the messy crank style sifters. This one is SO much easier. I do not fear sifting anymore. Simply put your dry ingredients in the sifter and place on the bowl and start shaking the sifter. Perfect sifted goodness.
The dough is SO good. The key here is you do not want to overmix. You want to still be able to see some of the dry ingredients after mixing – if you overmix, the batter will become sticky and will not taste as delicious.
You could also use crushed candy canes for the cookie topper, but I LOVE Andes mints so much, I wanted to incorporate them into this treat. Because they are so creamy, they are such a great topping as opposed to a hard candy crunch for these cookies.
These are great Christmas cookies for gifts or just for general spreading of Christmas cheer. 🙂 They put smiles on faces.
Hope you enjoy this very easy peppermint cookie recipe as much as I do.
If you like this cookie, you might also enjoy:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups sugar
- 2 eggs
- ½ tsp natural peppermint extract
- 2½ cup unbleached all purpose flour
- ⅔ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- Andes peppermint crunch candies (aprox. 20 candies), chopped finely
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. You can use a sifter that fits over your mixing bowl like the one you see in this post - its easier. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Top the dough ball with a few more chocolate chips
- Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Do not over-bake.
- Let the cookies set on the cookie sheet for a few minutes. Then push the chopped Andes peppermint crunch candies on top.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days. You can also freeze them for several weeks.