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Nothing says Christmas like soft, chewy, delicious peppermint milk chocolate chip cookies. Beautifully dipped in milk chocolate, a winning cookie for Santa!
Chocolate chip cookies are the best dessert and adding a little peppermint gets me in the Christmas spirit. I don’t love peppermint on its own, but when it is paired with chocolate and in a cookie, I am all in!
Perfect Christmas Cookie
These delicious peppermint milk chocolate cookies are beautiful for the holiday season and will make a beautiful statement on any table. These cookies are a perfect way to get in the holiday spirit and they are so easy to make.
Half of each cookie is dipped in milk chocolate to make a pretty treat. Perfect for gift giving. I love sprinkling a little crushed candy cane on the chocolate for added decoration but know that the candy canes bleed, so you’ll want to eat/give them away quickly.
If you love chocolate and peppermint these cookies are for you. In this recipe I use milk chocolate chips, which pairs well with the peppermint.
Ingredients Needed for Delicious Peppermint Chocolate Chip Cookies
- Unsalted butter – I like to use unsalted butter to control the amount of salt in cookies.
- Light brown sugar
- Granulated sugar
- Eggs – Room temperature eggs mix better.
- Vanilla extract
- Flour
- Salt
- Baking soda
- Baking powder
- Cornstarch
- Milk chocolate chips
Equipment Needed
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Cookie Scoop: This set of three is great.
Tips for Success
- Read the recipe completely before making the cookie dough. This will help you while you are in the process of making the dough. Trust me!
- Measure your ingredients before you start mixing. This way you know you have enough of each ingredient and it will make the mixing process go faster.
- When making cookies it’s important to not over mix. It’s easy to do and it will cause the cookies to flatten.
- I always weigh flour when baking. Using measuring cups causes inaccurate measuring and you’ll typically have too much flour making a drier cookie. If you don’t have a kitchen scale, you can spoon the flour into a measuring cup and level it with the back of a butter knife to get a more accurate measurement.
- Use an oven thermometer to make sure your oven is at the correct temperature.
Other Recipes You Will Love
Delicious Peppermint Milk Chocolate Chip Cookies
Nothing says Christmas like a soft, chewy, delicious peppermint milk chocolate chip cookie. Beautifully dipped in milk chocolate, a winning cookie for Santa!
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
Cookie Dough
- 1 cup (227g) unsalted butter, cold
- 1 cup (220 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 ¼ cups (390 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g) milk chocolate chip
- ½ cup crushed candy canes, about 9 candy canes + additional for decorating
Chocolate Dip/Drizzle
- ½ Tbsp (6 g) Crisco
- 1 cup (224 g) milk chocolate chips
Instructions
- Preheat your oven to 400 degrees F. (The high heat gives a soft, gooey center.) Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.*
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix until combined.*
- Add the chocolate chips and crushed candy canes and mix with the mixer on low speed. I like to pulse the mixins into the dough, so I don’t over mix. After mixing in the chocolate chips and crushed candy canes, I like to remove the bowl from the mixer and take out the paddle attachment to give the dough a good stir with a rubber spatula. This helps the mix-ins to get evenly distributed in the dough.
- Using a #24 cookie scoop, portion dough and place on the baking sheet about two inches apart. Bake for 10-12 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack.
- Once cooled, melt Crisco and milk chocolate chips in a microwave safe bowl. I start with 30 seconds and add another 10-15 seconds until they are melted. Be sure to mix the chocolate chips between each heating as chocolate chips keep their shape as they melt.
- Once chocolate is smooth, dip half of the cookie into the chocolate and place it on parchment or wax paper. Continue to dip cookies until all are half dipped. You can also drizzle the chocolate if you prefer that as well.
- Sprinkle crushed candy cane on the dipped chocolate before it hardens. *Optional
- Let chocolate harden and enjoy!
Notes
Notes
- Do not over mix when adding the sugar. Over mixing can cause the cookies to bake flat.
- I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start mixing. I feel this makes the mixing process go faster.
