Few holiday treats loom larger in my memory than peppermint chocolate chip cookies from Cheryl’s Cookies. Growing up in central Ohio, Cheryl’s was “a thing”. Started in 1981 by college roommates in Columbus, now they’re a national brand owned by 1800-Flowers. Fun fact (maybe only to me) my dad was once neighbors with the eponymous Cheryl! [Okay, reader, upon further consultation with my father, Cheryl might have actually been neighbors with me myself when I was growing up. We never met, which is tragic.]
I remember going to the brick and mortar store around the holidays and getting *these* cookies. They used to be topped with peppermint candy pieces, but those have since been replaced with sprinkles…. Ladies … choices.
I set out to make a copycat version that anyone can easily make at home. And, of course, I’ve honored the original topping here because it’s. just. better.
Here are 3 tips for making peppermint chocolate chip cookies
I prefer using chopped chocolate, not chocolate chips. This helps the cookies spread better, but I’m not as strict about this preference here as I am with the best-ever chocolate chip cookies, which rely on big hunks of chocolate to spread and bake correctly. So if you only have chocolate chips, you can use those.
If you don’t like super strong flavors, consider just adding half or two-thirds of the peppermint extract at first and taste-testing. It is powerful stuff and will continue to flavor the buttercream as it sits. See how you like the taste, and then you can always add a bit more if you want.
A little food coloring goes a long way. Just a tiny drop of pink or red food color is probably enough to color this whole batch of frosting. In fact, I recommend starting off by just dipping the end of a toothpick or cake tester in the gel color and wiping it onto the beater of the mixer. You can always add more but you can’t take it away!
Did you make these cookies? I want to see! Tag me @easygayoven on Instagram and TikTok.