Description

Brighten your holiday season with these festive cookies that combine a classic buttery base with refreshing peppermint and decadent bittersweet chocolate. These treats offer the perfect balance of golden, crisp edges and a soft, chewy center for a professional-grade bake.

Ingredients

1 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar, packed
1 Large Egg, room temperature
1 tsp Pure Vanilla Extract
2 1/4 cups All-Purpose Flour
1/2 tsp Kosher Salt
1 tsp Baking Soda
1 cup Peppermint Crunch Baking Chips
1 cup Bittersweet Chocolate Chips

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Instructions

In a small mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until thoroughly combined.
In a large bowl using a stand or hand mixer, cream the softened butter with granulated and light brown sugar for 2-3 minutes until pale and fluffy.
Add the room-temperature egg and vanilla extract to the creamed mixture, beating until fully incorporated and scraping the bowl as needed.
Add the flour mixture to the wet ingredients in two batches, mixing on low speed until just combined.
Using a rubber spatula, gently fold in the peppermint crunch baking chips and bittersweet chocolate chips by hand.
Cover the dough tightly and refrigerate for at least 2 hours, or overnight, to allow the dough to hydrate and the fat to solidify.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use a 3-tablespoon scoop to form uniform rounds, roll them briefly in your palms, and place them 2 inches apart on the baking sheet.
Bake for 14-15 minutes until edges are golden brown but centers remain soft; let rest on the sheet for 5 minutes before moving to a wire rack.

Notes

To ensure your cookies don’t spread too much, make sure your butter is softened but still cool to the touch before creaming. If your kitchen is warm, you can pop the scooped dough balls back into the fridge for 10 minutes just before baking to keep them thick and soft.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American