Description
These extra large peppermint chocolate chip cookies are thick and chewy, loaded with two kinds of chocolate and peppermint crunch. They’re the ultimate Christmas cookies, and easy to make. No chilling is required!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- 2 teaspoons (4g) cornstarch
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 cup (6oz/170g) semi-sweet chocolate chips
- 1 cup (6oz/170g) white chocolate chips
- ½ bag (5oz) Andes Peppermint Crunch Baking Chips or 1 pkg Andes Peppermint Christmas Chocolates (4.67oz)
- Additional ¼ cups white chocolate chips for drizzle (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and peppermint chips. Beat until incorporated, you may need to turn up the mixer to combine. Set aside.
- Use a large cookie scoop to portion out the dough, using 2 scoops of dough per cookie totaling 4 ounces. Roll together in a ball and place 3 inches apart on the prepared cookie sheet. If desired, place a couple of extra chocolate chips on top. Bake for 13 to 16 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, if you’d like to add a chocolate drizzle, melt the chocolate in the microwave for 30 seconds and stir. Repeat until the chocolate is melted and smooth. Use a piping bag, spoon or Ziploc bag to drizzle over the cookies. Use leftover Andes Peppermint Crunch to drizzle on the white chocolate, place immediately after drizzling.
Notes
- Storing and freezing: Chocolate chip cookies will stay fresh and stored in an airtight container or Ziploc bag for up to 3 days or in the freezer for up to 2 months. If you’re planning to freeze, I recommend waiting to add the chocolate drizzle until the cookies are thawed, as it can easily chip and break.
- For smaller cookie, use one scoop instead of two. You can make these as a single scoop size (still using a large cookie scoop), and bake for about 12 minutes instead.
- Can’t find Andes Peppermint Crunch? Grab a box of rectangular mints instead. Unwrap and roughly chop the mints into various sizes. Ghirardelli also makes a Peppermint bark baking chip.
Nutrition
- Serving Size: 1 Cookie
- Calories: 670
- Sugar: 52.6 g
- Sodium: 397.5 mg
- Fat: 32.4 g
- Carbohydrates: 88.6 g
- Fiber: 3.1 g
- Protein: 8.8 g
- Cholesterol: 89.6 mg