Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are soft, chewy, and bursting with festive holiday cheer! Perfectly balanced chocolate and peppermint flavors make them an irresistible treat.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Rolling pin or food processor
Ingredients
- 1 cup shortening (butter works great too for a richer flavor)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon butter flavoring (optional, enhances flavor when using shortening)
- 2 drops pure peppermint extract (adds fresh mint flavor)
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup crushed peppermint candies (about 3 candy canes, crushed)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together 1 cup shortening, 1/2 cup sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2-3 minutes on medium speed.
- Beat in 2 eggs, one at a time, ensuring each is fully incorporated. Add 1 1/2 teaspoons vanilla extract, 1/2 teaspoon butter flavoring (if using), and 2 drops pure peppermint extract. Mix until smooth and fragrant.
- In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon baking soda.
- Gradually add dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Gently fold in 1/2 cup crushed peppermint candies.
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and beginning to turn golden. Centers may look slightly underbaked but will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, swap shortening with butter and omit butter flavoring.
- Chill dough for 30 minutes before baking to help cookies keep their shape better.
- Store cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain moisture.
- Freeze shaped dough balls on a baking sheet, then transfer to a freezer-safe bag; bake from frozen adding 1-2 minutes extra baking time.
- Try adding white chocolate chips or dipping cooled cookies in melted dark chocolate for extra indulgence.