Soft and chewy cookies packed with peppermint pieces and speckled with chocolate chips in every bite.
These chocolate chip peppermint cookies are a seasonal delight.
– 3 cups all-purpose flour – 1 box (3.4 ounce) Cheesecake Jell-o Instant Pudding – 2 tsp cornstarch – 1 tsp baking powder – 1 tsp baking soda – 1 tsp salt – 1 cup unsalted butter, softened – 1 cup brown sugar – 1 cup white sugar – 2 tsp vanilla – 1/2 tsp peppermint extract – 2 large eggs, room temp – 1 cup semi-sweet chocolate chips – 1 cup crushed peppermint candies (preferably Sweet Stripes)
– In a bowl, whisk together the flour, cheesecake pudding dry mix, cornstarch, baking powder, baking soda, and salt. Set aside.
– Add in the vanilla and peppermint extract. Mix to distribute.
– And in the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl.
– Add the dry ingredients to the bowl of egg mixture and mix until well combined.
– And in the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl.
– Fold in the chocolate chips and peppermint candies.
– Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
– Place the sheet in the freezer for 10 minutes while you preheat the oven to 350 degrees F. Alternatively you can let the dough chill in a covered bowl in the fridge for a few hours. Let unused dough sit covered in the fridge to avoid getting too warm as it waits.
– Place 6 chilled cookie dough balls onto your baking sheet, evenly spaced.
– Bake the cookies for 8-10 minutes until the edges look set. Let cool for 10-30 minutes on the baking sheet before transferring to the cooling wrack.
– Continue until all cookies have been cooked and cooled.