Day 3 of my twelve days of cookies: These may LOOK like your average chocolate chip cookie, but I assure you, it’s not! This recipe comes from Une Gamine Dans La Cuisine, and they are peppermint chocolate chip cookies. They are easy to make and come out looking as cute as a button. I made mine a little smaller– two bites and they’re gone!
I have a confession to make. I actually hated these cookies. Whoever invented peppermint extract must have been on drugs or something because that stuff does not belong ANYWHERE besides the trash can! I was so excited when making these too, thinking that they would come out all Christmas-like. But nooooo.. since I have never worked with peppermint extract before, I didn’t know what to expect. The texture, consistency, and taste of these cookies would have been pure bliss if it weren’t for the peppermint extract that ruined it. I would make these cookies again, but substitute MINT extract for peppermint extract next time. TRUST ME, there is a difference! I suppose you could also substitute the peppermint extract for vanilla as well, making a grand ol’ chocolate chip cookie.
- 1 1/2 cups of all purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of baking soda
- 1/2 cup of butter at room temperature
- 1/2 cup of tightly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 egg (beaten)
- 1/4 tsp. of peppermint extract
- 1 cup of chopped dark chocolate
Method:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour.
- Preheat the oven to 375F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 8-9 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.
These look fantastic! I posted chocolate peppermint cookies today, we are on the same page:)
i actually make a mint chocolate chip cookie pretty often (with mint extract), but it’s a chocolate cookie dough, and that’s a great combo.
i would try again with mint chips along with choc chips! 🙂
LOL
I posted chocolate peppermint cookies today too! So funny. But I have to say that I really like peppermint extract. I’m not a fan of spearmint’s flavor, but I adore peppermint and I found it added an awesome, festive flavor to my cookies.
These look so pretty, it’s a shame you didn’t like them! I hope somebody enjoyed them for you. 🙂
I’m sorry you didn’t like these cookies. If you have access to some fresh mint you could try add some ground leaves to the dough.
But I do agree with you on the texture and taste! 🙂
Yum!!! I just made chocolate cupcakes with peppermint hershey’s and I loved the combo! I am sure these are great as well!
Hmmm maybe you just used a bad brand of extract? I really don’t think you should use spearmint, that will just taste like toothpaste (I speak from experience, and a discarded batch of ice cream). I would always say peppermint is the way to go, so I don’t know what went wrong here!
Eek, I’m sorry you didn’t enjoy the peppermint extract. The texture looks like exactly what I want in a cookie though. Thick, chewy, delicious!
yucko. thx for the warning. you’ve had a rough go between the pb, molasses, and these!
do you like cherries and chocolate? what about this one:
http://www.recipezaar.com/Chocolate-Fudge-Cookies-With-Toffee-Dried-Cherries-355369
or
http://www.recipezaar.com/Triple-Chocolate-Cranberry-Oatmeal-Cookies-342491
and when all else fails, do the homemade oreos! they are sure winners.
I don’t like peppermint, I would use vanilla. Anyway, the cookies look great!
Bye bye from an Italian foodie 😉
These look AMAZING! So soft, chewy and homey. I’m thinking of making them more chocolately by adding some cocoa powder or melted chocolate to the flour mixture.
I’ll definitely be using this recipe!
OMG, these are great. I made them the other day and everyone loved them! I am definitely going to use this recipe for Christmas treats. Thanks!
(I’m sorry you didn’t like them!)
I just made this yesterday, and used your suggestion of substituting the mint extract for the peppermint extract. They turned out wonderfully, and were a huge hit! Definitely a new Christmas time cookie, as they taste (and smell) so festive.
I just want to know how many cookies the recipe yields per batch ?
I just made these cookies and they are soooooo freaking good. Seriously. I was a little scared off by your warning about the peppermint extract so I actually made 2 batches… 1 with peppermint extract, and 1 with a teaspoon of vanilla instead. They both came out perfect. Even if you don’t want to make them with the peppermint extract give them another shot with vanilla instead. This may be my new go to CCC recipe. They are perfectly thick, with an ever so slightly crispy exterior and a chewy center. I’m gonna blog about them sometime soon (I hope!). Oh, and I cooked them at 350 for exactly 11 minutes.
Oh, and to the person above I got exactly 2 dozen cookies.
…try crushed candy cane in lieu of extract…it’s fantastic
Just made these with peppermint extract (it was all I had, and I was in the mood for something minty) and substituted semisweet chocolate chips for dark chocolate. They are wonderful! The dough was perfect. I hate working with sticky doughs, and this was moist without being sticky at all. The cookies came out chewy after 9 minutes and taste amazing! Thanks for posting the recipe. Love these!
I loved these cookies, especially the dough. I disagree about the peppermint though. I hate mint extract and only use peppermint.
I made these and they were so delicious! I used half dark chocolate chips and half white chocolate chips. I made a double batch and barely had enough to share! I took these to school (where I work) and got a lot of compliments. I am wondering if you used peppermint oil instead of peppermint extract because that would definitely alter the flavor. I was worried about the peppermint flavor being overpowering, but I could taste only a hint of it with the chocolate combination. I would definitely recommend this recipe! In fact, I’m going to make them again in a few days to share for Christmas!