Chewy Small Batch Peppermint Chocolate Chip Cookies
If you're feeling the holiday spirit, but don't want a huge batch of cookies, these small batch peppermint bark chocolate chip cookies are absolutely unreal! They're one-bowl and the dough comes together in about 10 minutes. Seriously, they couldn't be easier. Use a good peppermint bark for the best flavor and texture!
Ingredients
- 60 grams unsalted butter, melted & cooled (¼ cup)
- 50 grams brown sugar, light or dark (¼ cup, packed)
- 25 grams granulated sugar (2 Tablespoons)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 60 grams all purpose flour (½ cup)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 50 grams chopped peppermint bark, plus more for decoration (¼ cup)
- 25 grams semi-sweet chocolate chips, plus more for decoration (2 Tablespoons)
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set it aside for later.
- Combine the cooled, melted butter, brown sugar, and granulated sugar in a medium mixing bowl. Whisk until the mixture is thick and pulling away from the sides of the bowl, about 1-2 minutes. Then, whisk in the egg yolk and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the dough is about 90% combined. Then, add the peppermint bark and chocolate chips, and continue folding the dough just until everything is well-mixed and there are no more streaks of flour. Don't over-mix the dough!
- Using a #20 cookie scoop (~3 Tablespoons), divide the dough into 6 balls. Line the cookie dough balls on the prepared sheet pan about 3 inches apart. Freeze the cookie dough balls for about 15 minutes, or refrigerate for at least 30 minutes, until the dough is well-chilled.
- Bake the cookies for 9-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit under-done. Right out of the oven, press a few chocolate chips or pieces of peppermint bark on top of each cookie for decoration, if desired. Let the cookies cool for 5 minutes on the sheet pan and then transfer them to a wire rack to cool completely. Enjoy!
Notes
For small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
Good peppermint bark is key in this recipe! I like Ghirardelli, Williams Sonoma, or homemade if I have time.
Don't skip chilling the dough! Otherwise, the cookies will spread too much in the oven.
You want to under-bake these cookies just a little so they come out nice & chewy. They're ready when there's a baked ring around the cookies, but the centers are still a little under-cooked. They'll finish cooking on the sheet pan as they cool.
Nutrition
Serving: 1cookieCalories: 245kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 9gCholesterol: 54mgSodium: 151mgPotassium: 52mgFiber: 1gSugar: 20gVitamin C: 0mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!