Description
Indulge in the delightful combination of cool peppermint and rich chocolate with these Peppermint Chocolate Chip Cookies. Perfect for the holiday season or any time you’re craving a sweet treat!
Ingredients
Scale
Main Cookie Dough:
- 12 tablespoons unsalted butter (cool room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 1/4 cup all-purpose flour (*See notes below for measuring*)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Mix-Ins:
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup candy canes (crushed in small pieces, plus more for topping)
Instructions
- Cream the butter and sugars: Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Mix in the wet ingredients: Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed.
- Mix in the dry ingredients: Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined.
- Scoop and chill the cookie dough: Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. Overnight will yield the best flavor!
- Preheat the oven: When ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and still underbaked when you pull them out but will continue to bake and firm up while cooling.
- Decorate with extra candies: Press more candy cane pieces and dark chocolate chips to the tops. Then let the tray cool completely on a wire rack before removing and enjoy!
- Store leftover baked cookies: Store in an airtight container at room temperature for 2-3 days. Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes start to melt and disappear into the cookie dough.
Notes
- For accurate measurements, spoon and level the flour into the measuring cup rather than scooping directly from the container.
- Ensure the candy canes are crushed into small pieces for even distribution in the cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Peppermint Chocolate Chip Cookies, Christmas cookies, holiday baking, chocolate peppermint treats
