Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies will be your new favorite holiday cookie. Simple to make, chewy in texture, and a festive twist on a traditional cookie, they're easy for anyone to make and taste bakery-quality.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ½ bag about 5 oz Andes Peppermint Crunch Baking Chips
- or 1 package Andes Peppermint Christmas Chocolates chopped
Instructions
Preheat and prep:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Let the butter soften for about 20 minutes if it’s cold from the fridge.
Cream the butter and sugars:
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until smooth and creamy.
Add the eggs and vanilla:
- Mix in the eggs and vanilla extract until fully combined. The mixture should look light and fluffy.
Combine the dry ingredients:
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Slowly add the dry ingredients into the wet mixture, mixing on low speed until the dough begins to come together.
Add the mix-ins:
- Before the dough thickens too much, stir in the semi-sweet chocolate chips, white chocolate chips, and peppermint baking chips (or chopped peppermint candies). Mix just until evenly distributed.
Scoop the dough:
- Use a cookie scoop and roll two scoops together for each cookie. Place them on the baking sheet about 3 inches apart. If you’d like, press a few extra chocolate chips on top before baking.
Bake:
- Bake for 13–16 minutes, until the edges are lightly golden and the centers are just slightly underbaked (they’ll continue to set as they cool).
Cool:
- Let the cookies rest on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
Store baked cookies in an airtight container at room temperature for up to 5 days. The faster you eat them, the fresher they'll taste.
Make and bake these cookies ahead of time. Then freeze between layers of parchment paper in a freezer safe container for up to 2 months.
Freeze the dough, too. I like to portion or roll the dough into balls before storing in a freezer bag or container. Bake straight from frozen (don't forget to add 2-3 extra minutes to your bake time), or thaw and bake per the instructions.