Irresistible Peppermint Cookies for a Festive Treat

There’s something magical about peppermint cookies that makes them an instant holiday favorite. Imagine biting into a soft, chewy cookie infused with refreshing peppermint flavor, topped with a luscious swirl of chocolate. The aroma alone can transport you to a winter wonderland where candy canes grow on trees and hot cocoa flows like rivers. Each mouthful bursts with delightful sweetness and just the right amount of coolness, leaving you craving more.

Now, let me take you back to the first time I attempted to make these delightful peppermint cookies. Picture a bustling kitchen filled with laughter and the sound of holiday music playing in the background. My friends gathered around, eagerly anticipating the sweet treats as flour dust danced in the air like confetti. Little did I know, I was about to create not just cookies but unforgettable memories that would last a lifetime.

Baking these peppermint cookies has become a cherished tradition in my home, bringing smiles and happy taste buds every time.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A classic choice for cookies; it provides structure while keeping them tender.

• Baking Soda: Essential for leavening; it helps the cookies rise beautifully.

• Salt: Just a pinch enhances all the sweet flavors and balances their sweetness.

• Unsalted Butter: Make sure it’s softened for easy mixing; it adds richness and moisture.

• Granulated Sugar: Sweetens the cookies perfectly; feel free to adjust based on your preference.

• Brown Sugar: Adds depth and moisture; I love using dark brown sugar for extra flavor.

• Large Eggs: They bind everything together and create that lovely chewy texture we all adore.

• Vanilla Extract: A splash of this magical liquid adds warmth and enhances all flavors beautifully.

• Peppermint Extract: The star ingredient! Use pure peppermint extract for an authentic taste.

• Chocolate Chips or Chunks: Semi-sweet works best here; they melt perfectly into each cookie bite.

• Candy Cane Pieces (optional): For those extra festive vibes, crush some candy canes to sprinkle on top before baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking soda, and salt until well combined. This step ensures even distribution of ingredients.

Cream Butter and Sugars: In a large mixing bowl, beat softened butter with granulated and brown sugars until light and fluffy—about 3 minutes. This creates air pockets that make your cookies soft.

Add Eggs and Extracts: Beat in eggs one at a time followed by vanilla and peppermint extracts until fully incorporated. The mixture should be smooth with that lovely minty aroma wafting through your kitchen!

Combine Wet and Dry Ingredients: Gradually mix in dry ingredients until just combined—don’t overmix! Gently fold in chocolate chips or chunks using a spatula to keep them nice and chunky.

Scoop and Bake Cookies: Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake in preheated oven for 10-12 minutes until edges are lightly golden but center remains soft.

After letting them cool on the pan for five minutes, transfer these beauties to wire racks to cool completely (if you can resist snacking beforehand). Enjoy your deliciously minty creations while reminiscing about past holiday adventures!

With these steps complete, you’re ready to savor every bite of these delightful peppermint cookies that blend nostalgia with holiday cheer!

Perfecting the Cooking Process

Start by creaming together the butter and sugars until light and fluffy. Then mix in the eggs and peppermint extract before gradually adding flour and chocolate chips. This sequence ensures a smooth dough that’s perfectly blended.

Add Your Touch

Feel free to swap white chocolate chips for dark chocolate if you prefer a richer flavor. You can also sprinkle crushed candy canes on top for added crunch and festive flair, making your cookies stand out!

Storing & Reheating

Store your peppermint cookies in an airtight container at room temperature for up to one week. To reheat, microwave them for about 10 seconds to regain that fresh-baked softness without sacrificing flavor.

Sharing this recipe brings back memories of holiday gatherings where these peppermint cookies were devoured faster than I could bake them. Friends’ smiles made all the effort worthwhile!

FAQ

Can I use regular mint instead of peppermint extract?

While you can use regular mint, peppermint extract offers a more intense flavor profile.

How do I know when my cookies are done baking?

The edges should be lightly golden while the center remains soft; they’ll firm up as they cool.

Can I freeze peppermint cookie dough?

Absolutely! Wrap it tightly and freeze for up to three months; just thaw before baking.

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Peppermint Cookies

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Peppermint cookies are a delightful holiday treat, combining the refreshing flavor of peppermint with rich chocolate. Soft and chewy, these cookies are not only easy to make but also create lasting memories. Perfect for cookie exchanges or cozy nights by the fire, each bite is a celebration of festive cheer.

• Author: Logan Reed
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• ¾ cup granulated sugar
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• Optional: crushed candy cane pieces for topping

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, beat softened butter with granulated and brown sugars until fluffy (about 3 minutes).
4. Add eggs one at a time, followed by the vanilla and peppermint extracts; mix until smooth.
5. Gradually combine dry ingredients into the wet mixture until just blended. Gently fold in chocolate chips.
6. Drop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes until edges are golden but centers are soft. Cool on wire racks.

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 9g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 20mg