Description
Deliciously festive cookies infused with peppermint and chocolate, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This usually takes about 2-3 minutes with a hand mixer. The mixture should look creamy and pale.
- Add Extracts and Salt: Mix in the vanilla extract, peppermint extract, and salt. The peppermint brings that cool, wintry freshness that makes these cookies unforgettable.
- Add the Flour: Gradually add the flour, mixing on low speed until just combined. The dough will start to come together into a soft but not sticky ball.
- Fold in the Chocolate Chips: Using a spatula or your hands, gently fold in the mini chocolate chips. They should be evenly distributed throughout the dough.
- Shape the Cookies: Scoop out tablespoon-sized portions and roll them into smooth balls. Place them on a parchment-lined baking sheet about 1 inch apart.
- Bake: Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The bottoms should be lightly golden, but the tops will stay pale.
- Cool and Coat in Powdered Sugar: Let the cookies cool for 5 minutes, then roll them in powdered sugar while still slightly warm. Once completely cooled, roll them again for a perfect snowy finish.
Notes
- Store cookies in an airtight container for up to a week.
- You can substitute the peppermint extract with almond extract for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg