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To make these tasty cookies, you need the following: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 teaspoon vanilla extract - 2 large eggs - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup dark chocolate chunks - 1/2 cup crushed peppermint candies (or candy canes) - 1/4 teaspoon peppermint extract These ingredients create a rich, sweet base. The butter adds creaminess, while the sugars give sweetness. The dark chocolate and crushed peppermint deliver that special flavor. You can add fun twists to your cookies. Here are some ideas: - White chocolate chunks for extra sweetness - Chopped nuts, like walnuts or pecans, for crunch - A sprinkle of sea salt on top for contrast These options let you play with flavors and textures. Feel free to mix and match based on what you love. If you're missing an ingredient, here are some swaps: - Use coconut oil if you don’t have butter. - Swap brown sugar with more granulated sugar in a pinch. - For gluten-free cookies, use a 1:1 gluten-free flour blend. These substitutions help keep the recipe flexible. You can still bake delicious cookies even with changes. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This sets the stage for baking. Line two baking sheets with parchment paper. This helps cookies bake evenly and makes clean-up easy. In a large bowl, beat 1 cup of softened butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar. Mix until creamy and fluffy, which takes about 2-3 minutes. Next, add 1 teaspoon of vanilla extract and 2 large eggs. Mix each egg in one at a time. This helps blend everything well. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. Don’t overmix, or the cookies may be tough. Now, fold in 1 cup of dark chocolate chunks, 1/2 cup of crushed peppermint candies, and 1/4 teaspoon of peppermint extract. Make sure these goodies are evenly mixed into the dough. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto your lined baking sheets. Space them about 2 inches apart. This gives them room to spread. Bake in your preheated oven for 10-12 minutes. The edges should be lightly golden, and the centers should look set. Keep an eye on them. Ovens can vary in heat. When the cookies are done, take them out and let them cool on the baking sheets for 5 minutes. This helps them firm up a bit. After that, transfer the cookies to a wire rack to cool completely. For serving, place them on a beautiful platter or in a festive cookie jar. You can even garnish with a light dusting of powdered sugar or extra crushed peppermint for a fun touch! To get that perfect texture, start with softened butter. It helps the cookies spread just right. Mix the butter and sugars until creamy. This step creates air that makes cookies light. Don't overmix the dough after adding flour. Stir gently until just combined. This keeps your cookies soft and chewy. Always preheat your oven to 350°F (175°C). This temperature gives you a nice golden edge. Keep an eye on your cookies while they bake. They should take about 10-12 minutes. If your oven runs hot, check them a minute early. If they look set in the middle, they are done. Use quality baking sheets lined with parchment paper. This helps prevent sticking and ensures even baking. A cookie scoop makes uniform dough balls. This means all cookies bake evenly. A mixing bowl and whisk are also key. They help combine ingredients smoothly. A wire rack cools cookies quickly and keeps them crisp. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances flavor. Use High-Quality Chocolate: Choose premium dark chocolate chunks for a richer taste and smoother texture in your cookies. Don't Overbake: Take the cookies out of the oven when the edges are golden and the center is still soft. They will continue to set as they cool. Experiment with Mix-Ins: Feel free to add nuts or other candies to customize your cookies. Just be mindful of the overall balance of flavors. {{image_2}} You can change the flavor of your cookies by adding mix-ins. Try using nuts like walnuts or pecans for a crunch. You can also swap in white chocolate or milk chocolate chunks. These options add a sweet twist and change the cookie's texture. Each mix-in gives a new taste to the classic peppermint flavor. To make gluten-free cookies, use almond flour or a gluten-free flour blend. This keeps the taste while removing gluten. For a vegan version, replace butter with coconut oil and eggs with flaxseed meal or applesauce. Both options keep the cookies soft and delicious. You won’t miss the traditional ingredients at all! Seasonal changes can inspire new flavors. In winter, try adding white chocolate and a hint of orange zest. This gives a fresh twist to the cookies. In summer, consider adding lemon zest or dried fruits like cranberries. Each season brings a chance to experiment and create a new favorite. To keep your peppermint chocolate chunk cookies fresh, store them in an airtight container. This helps maintain their soft texture and rich flavor. Place parchment paper between layers to prevent sticking. Keep the container in a cool, dry place, away from direct sunlight. These cookies stay fresh for about one week. If you want to save some cookies for later, freezing is a great option. Let the cookies cool completely before freezing. Then, place them in a single layer on a baking sheet. Freeze until solid, about an hour. Once frozen, transfer the cookies to a zip-top bag. Squeeze out the air and seal it tight. Frozen cookies can last up to three months. If your cookies go stale, don’t worry! You can easily bring them back to life. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Bake for about 5-10 minutes. This warms them up and softens the texture. For extra moisture, add a slice of bread to the storage container. The cookies will absorb the moisture and regain softness. Yes, you can! Feel free to swap dark chocolate for milk or white chocolate. Each type adds its own taste. Milk chocolate gives a sweeter touch. White chocolate adds creaminess. You can also mix different types for extra flavor. To add festive flair, you can use colored sprinkles or drizzle chocolate on top. You can also use holiday-themed cookie cutters for fun shapes. Adding a light dusting of powdered sugar or more crushed peppermint makes them pop. The easiest way to crush peppermint candies is to use a plastic bag. Place the candies in the bag and use a rolling pin to crush them. You can also use a food processor for a finer crush. Just be careful not to turn them into dust. Absolutely! Doubling the ingredients works well. Just make sure you have enough space on your baking sheets. You may need to bake in batches if your oven is small. These cookies stay fresh for about a week when stored in an airtight container. If you want them to last longer, freeze them. They can keep in the freezer for up to three months. Just thaw before serving. Peppermint chocolate chunk cookies are fun to make and tasty to eat. We covered the needed ingredients and some smart swaps. You learned easy steps to mix, bake, and serve your cookies. The tips shared will help you achieve the perfect texture. Don't forget the fun variations to try. Lastly, proper storage keeps your cookies fresh longer. Enjoy baking and sharing these delightful treats with friends and family!

Peppermint Chocolate Chunk Cookies

Delicious cookies with dark chocolate chunks and crushed peppermint, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chunks
  • 1/2 cup crushed peppermint candies (or candy canes)
  • 1/4 teaspoon peppermint extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy, about 2-3 minutes.
  • Add in the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the dark chocolate chunks, crushed peppermint candies, and peppermint extract, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve in a festive cookie jar or on a beautiful platter. Consider garnishing with a light dusting of powdered sugar or extra crushed peppermint on top for added festive flair!
Keyword chocolate, cookies, holiday, peppermint