Description
Delight in the festive flavors of Peppermint Stripe Cookies, perfectly soft and buttery cookies infused with refreshing peppermint extract and studded with rich chocolate chips. These cookies offer a delightful combination of sweet and minty, making them a fantastic treat for holiday gatherings or any time you crave a refreshing twist on a classic cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your cookies evenly.
- Cream the butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is smooth and creamy, creating the perfect base for your dough.
- Add eggs and extracts: Incorporate the eggs one at a time along with the vanilla and peppermint extracts, mixing well after each addition to combine the flavors thoroughly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring these dry components are evenly combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until the dough forms and there are no streaks of flour left.
- Fold in chocolate chips: Carefully fold the chocolate chips into the dough to distribute them evenly throughout each cookie.
- Portion the dough: Drop spoonfuls of the cookie dough onto a prepared baking sheet, spacing them enough to allow for spreading during baking.
- Bake the cookies: Place the baking sheet in the oven and bake the cookies for 10-12 minutes, or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool the cookies: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely, which helps them set properly and retain their shape.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugars.
- Do not overbake the cookies to keep them soft inside; remove them as soon as the edges turn golden.
- For extra peppermint flavor, consider adding crushed peppermint candy on top before baking.
- Store cookies in an airtight container at room temperature for up to one week.
- This recipe yields approximately 24 medium-sized cookies.
