Peppermint Crunch Milk Chocolate Chip Slice-and-Bake Cookies
These slice-and-bake cookies combine classic milk chocolate chips with festive Andes Peppermint Crunch chips for a perfect holiday treat. The dough is shaped into logs and chilled overnight, making them ideal for make-ahead baking during busy seasons. With their soft, chewy centers and delightful peppermint-chocolate flavor combination, these cookies are perfect for cookie exchanges, holiday parties, or anytime you want a special twist on the classic chocolate chip cookie.
Ingredients
- 2 ½ cups all-purpose flour
- ¾ tsp baking soda
- ⅛ tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 7 ounces milk chocolate chips
- 7 ounces Andes Peppermint Crunch Chipscrushed candy canes or peppermint bark pieces1:1
Provides similar peppermint crunch
Instructions
- 1
Whisk together flour, baking soda, and salt in a small bowl and set aside
- 2
Beat butter, brown sugar, granulated sugar, and vanilla until smooth
- 3
Beat in eggs one at a time until incorporated
- 4
Stir in flour mixture followed by chocolate and peppermint chips
- 5
Divide dough into quarters on lightly floured surface
- 6
Shape each quarter into a log
- 7
Wrap logs in plastic wrap and refrigerate until firm
- 8
Position racks in upper and lower thirds of oven and preheat to temperature
- 9
Line baking sheets with parchment paper or silicone mats
- 10
Slice logs into disks and place on prepared baking sheets
- 11
Push any crumbled chips back into dough
- 12
Bake, rotating sheets midway through, until very lightly browned in centers
- 13
Cool on baking sheets until firm enough to handle
- 14
Transfer to wire rack with spatula
Tips
Refrigerate dough logs for the full 24 hours as recommended - this helps prevent spreading and ensures clean slicing
If chips fall out while slicing, simply press them back into the dough as they reshape easily
For softer cookies, err on the side of underbaking - they'll continue cooking slightly on the hot pan
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough logs can be wrapped and frozen for up to 3 months - slice and bake directly from frozen, adding 1-2 minutes to baking time
Serve at room temperature with milk or hot chocolate
Common Mistakes
Don't skip the overnight chilling - it prevents excessive spreading
Don't overbake if you want soft centers - they should be just lightly browned
Substitutions
Dairy-Free Swaps
General Alternatives
Provides similar peppermint crunch
FAQ
Can I bake these immediately without chilling?
The dough needs chilling to firm up for proper slicing. For drop cookies, you can bake immediately but texture will be different.
How thick should I slice the cookies?
Slice logs into 3/4 inch thick disks for the best texture and even baking.
Can I freeze the baked cookies?
Yes, freeze baked cookies in airtight containers for up to 3 months. Thaw at room temperature.