Peppermint Chocolate Chip Cookies
As I’ve mentioned multiple times, chocolate and peppermint is one of my favorite flavor combinations. In fact, I love it year round. It seems that it’s only acceptable to show this love of chocolate and peppermint during the winter months when it’s chilly outside. So I take full advantage and try to make as many chocolate/peppermint things as I can in the months of December and January.
I’ve seen a variety of similar cookies popping up in blogs and cookie swaps all around me. I decided to take a chocolate chip cookie recipe that I know produces a thick and chewy cookie since the addition of the candy cane crunch (or crushed up candy canes) would likely thin out a cookie as they baked.
I remember this chocolate chip cookie recipe specifically because it was the first time my eyes were awaken to the amazing flavor of bittersweet chocolate. Now I use it almost exclusively in my baking when chocolate chips are called for. I just love the flavor.
I used the leftover peppermint crunch that I got from KAF in the recipe and they came out amazingly. The peppermint and chocolate both shine and don’t overpower one another at all. This might just be my new favorite holiday cookie.
One Year Ago: Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Two Years Ago: Butter Ball Cookies
Peppermint Chocolate Chip Cookies
Yield: 4.5 dozen
Ingredients:
1 cup butter, at room temp
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
3 cups plus 2 Tbsp flour
1 tsp baking soda
1/2 tsp salt
1 cup crushed candy canes or peppermint crunch
2/3 cup semi-sweet chocolate chips
1 cup bittersweet chocolate chips (or more semi-sweet if you don't have bittersweet)
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.
In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the peppermint pieces and chocolate chips.
Using a cookie scoop or two spoons, scoop cookie dough onto prepared pans. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown (mine came out after 12 minutes).
Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.
Recipe adapted from In The Sweet Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Cute idea and they look so easy to make. Must try.
And the stick makes them perfect for milk dipping.
oh my…i’ve tried my hand at these and just about every oreo ended up cracking when i tried to insert the stick. *frowny face* not even dipping the sticks first seemed to help? do you have any suggestions on how to slide them in without any hiccups. *wink*
thank you SO much for your help…yours came out adorable!
Wow, these are such a great favor idea! They look easy, but impressive (and delicious)!
Sues
I am loving all of these new parents/new baby posts, because friends of ours just had a baby boy last week and I can just do everything you’re doing! 🙂
Jess@pen – are you using Double Stuffed Oreos? If you’re using regular Oreos, maybe the center isn’t thick enough to support the lollipop stick between the cookie ends. Or maybe the lollipop stick isn’t thin enough (do they even make different sizes?). Just thinking out loud. Good luck. 🙂
jen@pen – I agree with Sarah, be sure to use double stuff Oreos and thin sticks. You’ll notice that the craft store has at least two thicknesses of sticks. You want the thinnest ones. I did slide the sticks in slowly but didn’t have any issues with breaking cookies.
Why must this kind of thing be posted when I’m trying to lose weight? 😉
YUM! I love the idea of doing the initial on them!
Kim @ http://frostmeblog.blogspot.com
party inspiration
Just choose to tell you a piece of writing is really as awesome. All of the picture quality in your own place is definitely fascinating and are able to feel you’re an experienced for this idea. Fantastic along with your agreement i can to seize ones give food to to continue modified together with upcoming publish. Thx one million and you need to maintain this worthwhile succeed.
Awesome post.
How far ahead can you make these and will the Oreo get soggy ?
beantownbaker — February 23rd, 2014 @ 8:45 pm
We made them a week in advance and the Oreos did not get soggy.
I can totally see the hiccups @jess, the Double Stuf Oreos have a far more thin and brittle cookie than the original Oreos. They crumble, split and crack very easily, I would imagine irregardless of stuffing volume, the structural integrity of the original Oreo cookie would hold up better for this project.
Can u freeze them?
Hi just wanted to say I have made these every year since 2009 when you posted them, still love them just as much!