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. 
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This cranberry sauce sounds great! I love, love, love cranberry sauce (so much I make it all November and December as a side for dinner). Definitely may be giving this one a try soon
beantownbaker — November 24th, 2013 @ 5:42 pm
Glad to hear I’m not the only one who eats cranberry sauce on days that aren’t holidays!
This cranberry sauce sounds so perfect 🙂 I love it!
This looks lovely! When you say to add everything except the sugar are you referring to the white sugar only? So the brown sugar would still go in with the port, balsamic, figs, herbs, etc.? Thanks!
beantownbaker — November 24th, 2013 @ 5:44 pm
Sorry about the confusion. I updated the recipe. Yes, add the brown sugar, but not the white sugar.
Hello, made this cranberry sauce and it was great. Loved the flavors in it. We also made traditional cranberry sauce (with OJ) so I do have both kinds leftover. Can’t wait to bake with both of them in some muffins. Thanks
beantownbaker — December 4th, 2013 @ 11:53 am
Glad you enjoyed it. I have some leftover too. I think I’m going to make some bars out of the leftovers…