The double chocolate chip peppermint cookie is a perfect blend of rich chocolate comfort and bright peppermint joy, often evoking warm, nostalgic memories of holiday baking. These cookies are a celebration in every bite, combining a double dose of chocolate chips with a satisfying peppermint crunch.
Why You’ll Love This Recipe
These holiday cookies are a winter treat favorite for several reasons:
- Ease of Making: They’re incredibly easy to make, requiring no fancy techniques or hard-to-find ingredients.
- Layered Flavor: The combination of semi-sweet and white chocolate chips creates rich, complex flavor layers, while the crushed peppermint adds a festive crunch.
- Versatility: They are perfect for gifting (they travel well), holiday parties (they disappear fast), or getting kids involved (crushing the peppermint is fun!).
- Make-Ahead Friendly: They freeze wonderfully, allowing you to have homemade cookies ready whenever a craving strikes.
Essential Ingredients (What You’ll Need)
The beauty of this recipe lies in its simplicity, using mostly pantry staples:
| Ingredient | Quantity | Note |
| Unsalted butter | 1 cup, softened | Let sit out for about an hour before baking. |
| Granulated sugar | 3/4 cup | For sweetness balance. |
| Brown sugar | 3/4 cup, packed | Essential for that chewy texture. |
| Large eggs | 2 | Room temperature works best for even mixing. |
| Vanilla extract | 1 teaspoon | Use pure vanilla for the best flavor. |
| All-purpose flour | 2 1/4 cups | The cookie foundation. |
| Baking soda | 1 teaspoon | For the perfect rise. |
| Salt | 1/2 teaspoon | Enhances all other flavors. |
| Semi-sweet chocolate chips | 2 cups | Go for quality—you’ll taste the difference. |
| White chocolate chips | 1/2 cup | Adds beautiful contrast and sweetness. |
| Crushed peppermint candies | 1/2 cup | Candy canes work perfectly. |
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Step-by-Step Baking Instructions (Let’s Make It)
Don’t worry if you’re new to cookie baking—follow these steps for perfect results:
- Preparation and Oven Setup: Preheat your oven to 375∘F and line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Creaming: Cream the softened butter with both sugars in a large bowl until light and fluffy (about 3-4 minutes with an electric mixer). This is crucial for texture.
- Mixing Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract.
- Mixing Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the butter mixture until just combined. Do not overmix to keep the cookies tender.
- Folding in Mix-Ins: Fold in both types of chocolate chips and the crushed peppermint candies. The dough should be thick and loaded with goodies.
- Baking: Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly underdone. They will continue cooking on the hot pan.
- Cooling: Cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and ensures perfect texture.
Serving, Customization, and Troubleshooting
Serving Suggestions and Holiday Uses
These cookies are perfect straight from the oven with a cold glass of milk, or served at holiday parties alongside hot cocoa or coffee.
- Gifting: They make beautiful gifts when packaged with festive ribbons.
- Desserts: Try crumbling them over vanilla ice cream or using them as the base for a holiday trifle.
Customization Options
You can easily make this recipe your own:
- Dietary Swaps: Use gluten-free flour or coconut oil instead of butter for dairy-free.
- Flavor Variations: Swap peppermint for orange zest and dark chocolate chips for a citrus twist.
- Mix-in Options: Try chopped nuts, dried cranberries, or even mini marshmallows.
Kitchen Tips & Tricks
- Don’t Overbake: Always err on the side of underdone. They will finish cooking on the hot pan and stay perfectly chewy.
- Chill Your Dough: If your dough seems too soft, chill it for 30 minutes. This prevents excessive spreading, resulting in thicker, more beautiful cookies.
Storage and Make-Ahead Planning
Storage and Freezing Baked Cookies
- Short-Term: These cookies stay fresh in an airtight container for up to a week.
- Long-Term: Freeze the baked cookies for up to three months. Thaw at room temperature.
Freezing Cookie Dough
- Freeze the cookie dough balls on a baking sheet, then transfer to freezer bags.
- You can bake them straight from frozen, adding an extra minute or two to the baking time—it’s like having fresh cookies on demand!
Frequently Asked Questions (FAQ)
| Question | Answer |
| Can I use different types of chocolate chips? | Absolutely! Dark chocolate, milk chocolate, or butterscotch chips work beautifully. |
| How do I crush peppermint candies without making a mess? | Place unwrapped candy canes in a sealed plastic bag and gently crush them with a rolling pin. |
| Why are my cookies spreading too much? | This usually means your butter was too warm or your dough needs chilling. Pop the dough in the fridge for 30 minutes. |
| Can I make these cookies smaller or larger? | Yes, just adjust the baking time: smaller cookies need 7–9 minutes, while larger ones might need 12–14 minutes. |
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Final Thoughts
These double chocolate chip peppermint cookies are more than just a recipe; they are a way to create memories, share joy, and fill your home with incredible aromas. The best recipes are about the love you put into them and the smiles they create.