Chocolate Peppermint Cookies Recipe - I Heart Naptime (2024)

FAQs

What makes a cookie soft? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends. “While cookie jars are cute, they usually don't have airtight lids.

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 ...

The cookie baked from room temperature, being thinner, has a more uniform texture, while the one baked straight from the fridge. is thick enough to accommodate a softer interior. and crispier exterior. No contest. Generally speaking, you should chill your cookie dough before baking it.

So, let your cookies cool just until they hold their shape (generally after about 5 minutes on a cookie cooling rack) and savor them warm while you can. So next time you're wondering, "Do I need a cooling rack to cool cookies" the short answer is—it's better to have one than not.

The fact is, no matter how divine and delicious cookie dough is, it is a raw product that contains eggs and butter. Over time, it'll become rancid, on top of the lurking danger of salmonella and E. coli.

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.

How many calories are in Trader Joe's peppermint cookies? ›

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

Piggly wiggly, premium chocolate chip cookies by Piggly Wiggly Company contains 160 calories per 33 g serving. This serving contains 7 g of fat, 1 g of protein and 23 g of carbohydrate. The latter is 12 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate.

Sure, you can skip the chilling step and bake the dough right away, but doing so runs the risk of flat disks with dry edges and a brittle texture; a far cry for the plush, chewy cookies with fudge-like centers we all crave.

After 72 hours, the dough will begin to dry out and you risk it going bad, especially if chilling pre-portioned balls of dough instead of the entire mass of dough. If you want to store longer than 72 hours, see the freezing tips below.

Adjust Salt

Next, if you're swapping unsalted for salted butter, reduce the amount of salt listed in the recipe to adjust for the salt in the butter. Take ¼ teaspoon of salt away for every stick of butter used*. Do the opposite if you're swapping salted for unsalted butter.

Bread can help to soften cookies by releasing moisture into the air. This moisture helps to rehydrate the cookies and make them soft and chewy again.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

Add baking powder or baking soda

A lot of cookie recipes don't include baking powder but it's what makes cookies soft and fluffy. However, baking powder also makes the cookies cakier so if you prefer chewy cookies, use baking soda instead of baking powder.