Description
These Peppermint Chocolate Chip Cookies combine the classic chocolate chip cookie with festive peppermint candy canes for a delightful holiday treat. Soft and chewy with bursts of dark chocolate and crunchy peppermint, these cookies are perfect for Christmas celebrations or any time you crave a refreshing twist on a traditional favorite.
Ingredients
Units
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2 1/4 cups all-purpose flour (measured using spoon-level method or kitchen scale)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Add-ins
- 3/4 cup chopped dark chocolate bar or chocolate chips, plus more for topping
- 1/4 cup candy canes, crushed into small pieces, plus more for topping
Instructions
- Cream the butter and sugars: Cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes using a mixer.
- Mix in the wet ingredients: Add the egg and vanilla extract to the creamed mixture and mix until just combined. Scrape down the sides of the bowl if needed to ensure even mixing.
- Mix in the dry ingredients: Add the flour, baking soda, and sea salt. Mix until almost combined, then fold in the chopped dark chocolate and crushed candy cane pieces gently until evenly distributed.
- Scoop and chill the cookie dough: Using a tablespoon or cookie scoop, portion the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet. Freeze these dough balls for at least 3 to 4 hours until frozen solid. For best flavor, chilling overnight is recommended.
- Preheat the oven and bake: Preheat the oven to 350°F (180°C). Bake the frozen cookie dough balls spaced 2 inches apart for 9 to 10 minutes. The cookies will appear pale and slightly underbaked but will firm up as they cool.
- Decorate with extra candies: Immediately after baking, gently press additional candy cane pieces and chocolate chips onto the tops of the warm cookies. Allow them to cool completely on a wire rack before removing them.
- Storage: Store leftover baked cookies in an airtight container at room temperature for 2 to 3 days. Freeze leftover cookie dough balls in airtight containers or ziplock bags for up to 1 month, noting that candy canes may start to melt and lose texture over time.
Notes
- Measure your flour properly by using the spoon-level method or a kitchen scale to avoid overly dense cookies.
- Use cool room temperature butter (64-68°F) to prevent excessive spreading during baking.
- Smash candy canes into very small pieces inside a ziplock bag using a mallet or heavy object; larger chunks may melt and stick to the pan.
- If large candy cane pieces are near the edge of dough balls, cover them with dough or move them to the top to prevent melting onto the baking sheet.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
