Description
Hello, Cookie Lovers! Welcome to a Festive Cookie Wonderland!
The holiday season is upon us, and nothing says “festive cheer” like the irresistible combination of peppermint and chocolate! Imagine indulging in a batch of Peppermint Chocolate Chunk Cookies—a perfect mix of rich chocolate chunks and refreshing peppermint crunch in every bite. Whether you’re a seasoned baker or just looking for a holiday treat to share with friends, these Festive Peppermint Chocolate Chunk Cookies are a must-try! Let’s dive into the joy of baking these delicious, holiday-inspired cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks (dark or milk chocolate, as preferred)
- 1/2 cup crushed peppermint candies or candy canes
These ingredients make a delicious, chewy, and slightly crisp cookie with the perfect balance of chocolate and peppermint. For those with dietary needs, you can substitute gluten-free flour or use dairy-free butter to suit your preferences.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use an electric mixer on medium speed to cream the ingredients until they’re light and fluffy, which takes about 2-3 minutes.
Tip: Make sure the butter is soft to achieve the perfect creamed consistency. Cold butter won’t blend as smoothly, which can affect the cookie texture.
Step 3: Add Eggs and Vanilla
Add the 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract to enhance the flavor of the chocolate and peppermint.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Avoid overmixing, as this can make the cookies tough.
Step 5: Fold in the Chocolate Chunks and Peppermint
Gently fold in 1 cup of chocolate chunks and 1/2 cup of crushed peppermint candies. Make sure they are evenly distributed for a consistent flavor in each cookie.
Step 6: Portion the Dough
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are still soft. The cookies will continue to cook slightly on the baking sheet as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This ensures they set without breaking apart.
Cooking Tip: For an extra festive look, sprinkle a few more crushed peppermint pieces on top of each cookie while they’re still warm.
Equipment
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use Softened Butter: Softened butter helps achieve a creamy texture, resulting in tender cookies.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until ingredients are combined.
- Chill the Dough (Optional): For a thicker cookie, chill the dough for 20 minutes before baking.
- Crush Peppermint Carefully: To crush candy canes without a mess, place them in a sealed plastic bag and gently crush with a rolling pin.