Description
Festive, chewy, and full of holiday cheer, these Peppermint Chocolate Chip Cookies combine the sweetness of chocolate with the refreshing crunch of peppermint candy canes.
Ingredients
Scale
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (204 g)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips
- 3/4 cup dark or semi-sweet chocolate chips
- 5 candy canes, crushed finely (about 1/4 cup plus 1 tablespoon)
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer for 3–4 minutes until light and fluffy.
- Add vanilla extract and egg, mixing just until combined.
- In a separate bowl, whisk together flour, sea salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick.
- Stir in the white and dark chocolate chips, then fold in the crushed candy canes.
- Cover the dough and chill for at least 30 minutes (up to 3 days).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 1 1/2-tablespoon balls and place 2 inches apart on the baking sheet.
- Bake for 9–12 minutes, until edges are lightly golden but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Use a round cookie cutter to shape the cookies into perfect circles while still warm.
Notes
- Perfect for cookie swaps and holiday parties.
- Can be stored in an airtight container for up to one week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg