Best Peppermint Chocolate Chocolate Chip Cookies Recipes

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH PEPPERMINT EXTRACT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
• Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
• Drop spoonfuls of batter onto ungreased baking sheets.
• Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350.
• Beat together the butter, shortening, white sugar, and brown sugar.
• Beat in the eggs, vanilla and almond extract.
• Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
• Beat well.
• Stir in the chocolate chips and crushed candy canes.
• Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
• Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
• Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop spoonfuls of dough 2 inches apart onto the baking sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

PEPPERMINT BARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
• Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
• In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
• Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

CATSIE'S HOLIDAY PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream together butter and sugar.
• 2. Add egg, vanilla, and peppermint oil and blend.
• 3. In a separate bowl combine flour, cornstarch, soda, and salt.
• 4. Sift and add to creamed mixture.
• 5. Stir until blended.
• 6. Stir in chips and nuts.
• 7. Make balls of dough using 2 Tbsp size cookie scoop. Roll each in hand to ball shape and place all on one cookie sheet.
• 8. Cover with plastic wrap and chill for at least one hour.
• 9. (At this point chilled cookies can be placed in plastic freezer bag and freeze. Thaw 20 minutes before baking.)
• 10. Placed chilled dough balls 2 inches apart on baking sheet.
• 11. Bake 15 to 18 minutes at 325 degrees or until browned and a bit crispy around the edges
• 12. Sometimes I add crushed up hard peppermint candies instead of adding the oil. Just crush and measure with the nuts.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugars in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet. Mix in the chocolate and the peppermint candy cane. Place the dough onto a cookie sheet one table spoon at a time. Bake in a 350F preheated oven until lightly golden brown, about 8-10 minutes.

DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
• Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

PEPPERMINT CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 375°F.
• Add butter, oil, and sugar into 1 large bowl. Use electric mixer and mix untill fairly blended.
• Add eggs 1 at a time, mixing after adding each egg.
• Next add peppermint extract, and blend (for this you don't need electric mixer) untill smooth.
• Dump in the cocoa powder, baking soda, salt and 1 1/2 cup of the flour (do not mix in one at a time). Mix together, once well combined, add the chocolate chips.
• If the mixture is too goey add the other 1/2 cup of flour.
• Spoon small spoon-fulls onto greased cookie sheet.
• Bake for about 10-15 minutes.

PEPPERMINT MINT CHOCOLATE CHIP COOKIES

Steps:

• Freeze mints, then crush into small chunks. place back into freezer.
• Preheat oven to 375 degrees F.
• Melt butter in saucepan over low heat.
• sift together flour, baking soda, and salt. Set aside.
• Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract.
• Slowly incorporate flour until thouroughly combined.
• Stir in andes' mint chunks.
• Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
• Bake for 12-14 minutes, checking cookies after 5 minutes.
• Rotate the baking sheet to ensure even browning.
• Cool, and store in air tight container.