Imagine biting into a cloud-like, decadent cookie that perfectly balances rich chocolate and cool peppermint - a dessert so extraordinary, it'll make your taste buds dance with joy! These Levain Bakery-inspired chocolate peppermint cookies are not just a treat; they're a culinary masterpiece that transforms an ordinary moment into a gourmet experience. Whether you're a serious baker or a casual cookie lover, this recipe promises to elevate your dessert game and impress everyone who takes a single heavenly bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate vanilla extract and peppermint extract into the butter mixture, mixing until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a large cookie scoop or hands, form the dough into 4-ounce balls, placing them about 3 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and immediately sprinkle crushed peppermint candies on top of each warm cookie.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't overmix the dough after adding flour to keep cookies tender.
- For extra indulgence, use high-quality chocolate chips.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use fresh peppermint candies for the most vibrant topping.
- Allow cookies to cool slightly on the baking sheet to maintain their soft texture.
- Store in an airtight container to keep them fresh for up to 5 days.
- For a more intense peppermint flavor, slightly increase the peppermint extract.
Nutrition Facts
Calories: 362kcal
Carbohydrates: 63g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 31mg
