Chocolate Peppermint Cookies Recipe (2024)

FAQs

What is the secret to a good cookie? ›

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

Peppermint has a significantly higher concentration of menthol, which gives the herb its signature cooling flavor and aroma. Because of the difference in menthol concentration, they are not ideal substitutes for one another despite having similar properties.

Immaculate Baking Co Chocolate Peppermint Cookies (1 cookie) contains 9g total carbs, 9g net carbs, 4g fat, 1g protein, and 70 calories.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Granulated sugar: Derived from either sugarcane or sugar beets, this is the most commonly used sugar in baking, and for good reason. It's neutral in flavor and has medium-sized, uniform crystals that are small enough to dissolve into batters and large enough to create air pockets when creamed with butter.

The main difference between peppermint oil and extract is the concentration. Plant extracts are diluted with alcohol and other liquid ingredients, so they are less potent. Oils are not diluted, making them far more concentrated. Essential oils are concentrated plant extracts that may have potential benefits.

Which is better, mint or peppermint extract? ›

Mint extract is a mixture of spearmint and peppermint, whereas peppermint extract is just that. Mint brings a bright, bold flavor to recipes. On the savory side, spearmint is usually the mint of choice, however when it comes to sweet, peppermint is the herb of choice as it pairs well with chocolate and citrus flavors.

Mice have a strong sense of smell, so the very strong, minty scent of peppermint oil can overwhelm their senses and cause them to leave an area. The problem is, depending on how it's applied, the scent doesn't always last very long and they may just come back.

Lindt Lindor Peppermint Cookie Milk Chocolate Truffles (3 balls) contains 16g total carbs, 16g net carbs, 17g fat, 2g protein, and 220 calories.

Trader Joe's Peppermint Chocolate Chip Cookies (12 cookies) contains 19g total carbs, 18g net carbs, 8g fat, 2g protein, and 150 calories.

An amazingly delicious, soft and chewy Chocolate Chip Cookie—our Chocolate Chip Cookie recipe features a perfectly warm, soft baked cookie loaded with gooey chocolate chips. Enjoy it on its own as a snack or pair it with your favorite McDonald's meal. There are 170 calories in a Chocolate Chip Cookie from McDonald's.

After you cut out shapes, allow the dough chill on the pan in the refrigerator to prevent over spreading as they bake. For drop cookies, use a scoop to ensure even amount of dough for each cookie—uniform sized cookies bake more evenly. Give about 2 inches of space between cookies on the pan for spreading while baking.

It might be old hat by now, but it's still true: Salt makes cookies taste better. There's salt in the dough, of course, but for an extra hit and a nice crackly texture, sprinkle your dough balls with flaky salt (we love Maldon) before baking.