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, room temperature
- 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
- 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.