Chocolate Chip Cookies With Peppermint Extract Recipes

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CHOCOLATE CHIP PEPPERMINT COOKIES

A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.

Provided by GIBBONSS3

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 11



Chocolate Chip Peppermint Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips

PEPPERMINT CHOCOLATE CHIP COOKIES

Christmastime favorite.

Provided by Anonymous

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h24m

Yield 36

Number Of Ingredients 12



Peppermint Chocolate Chip Cookies image

Steps:

  • Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
  • Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Drop spoonfuls of dough 2 inches apart onto the baking sheets.
  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 169 calories, Carbohydrate 23.4 g, Cholesterol 29.6 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.8 g, Sodium 131.9 mg, Sugar 8.4 g

1 ½ cups white sugar
1 cup butter, softened
2 eggs
1 egg yolk
10 drops green food coloring
1 teaspoon peppermint extract
3 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon kosher salt
1 (12 ounce) bag dark chocolate chips

MINTY CHOCOLATE CHIP COOKIES

These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.

Provided by tehooper

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 35

Number Of Ingredients 11



Minty Chocolate Chip Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
  • Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
  • Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g

1 cup butter, softened
1 cup white sugar
¾ cup packed light brown sugar
1 tablespoon peppermint extract
2 teaspoons vanilla extract
½ teaspoon salt
2 eggs
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 ⅔ cups mint chocolate chips

CHOCOLATE CHIP PEPPERMINT COOKIES

A "Christmasy" version of chocolate chip cookies. Use crushed candy canes or the round red and white peppermint hard candies. The shortening helps make them soft.

Provided by Parsley

Categories     Drop Cookies

Time 23m

Yield 6 1/2 dozen

Number Of Ingredients 12



Chocolate Chip Peppermint Cookies image

Steps:

  • Preheat oven to 350.
  • Beat together the butter, shortening, white sugar, and brown sugar.
  • Beat in the eggs, vanilla and almond extract.
  • Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture.
  • Beat well.
  • Stir in the chocolate chips and crushed candy canes.
  • Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
  • Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

1/2 cup unsalted butter, softened
1/2 cup shortening, at room temp
3/4 cup white sugar
3/4 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
1 1/2 cups semi-sweet chocolate chips
1 cup crushed candy cane, measure after crushing

DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT

A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.

Provided by Stacy

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 31m

Yield 48

Number Of Ingredients 11



Double Chocolate Chip Cookies with Peppermint image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
  • Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 57.3 mg, Sugar 10.8 g

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
¾ cup sugar
¾ cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup bittersweet chocolate chips
½ cup coarsely chopped soft peppermint candy

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