Peppermint Chocolate Chip Cookies Recipe
These Peppermint Chocolate Chip Cookies combine the rich, buttery flavor of classic chocolate chip cookies with refreshing peppermint candy pieces for a festive twist. Perfectly chewy on the inside with a slight crisp on the edges, these cookies are a delightful holiday treat that can be made ahead and baked fresh whenever you crave them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- 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 in small pieces, plus more for topping)
Instructions
- Cream the butter and sugars: In a large bowl, beat together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light, creamy, and fluffy, about 3 minutes using an electric mixer on medium speed.
- Mix in the wet ingredients: Add the egg and vanilla extract to the creamed butter and sugar. Mix until just combined, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Mix in the dry ingredients: Gradually add the all-purpose flour, baking soda, and fine sea salt to the wet mixture. Stir until the dough is almost combined, then fold in the chopped dark chocolate and crushed candy cane pieces carefully to distribute them evenly without overmixing.
- Scoop and chill the cookie dough: Use a tablespoon or cookie scoop to portion out the dough into 2 tablespoon-sized balls. Place them on a parchment-lined baking sheet and chill in the freezer for at least 3-4 hours, preferably overnight for the best flavor and texture.
- Preheat the oven and bake: Once chilled, preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls at least 2 inches apart on the baking sheet. Bake for 9-10 minutes until the cookies look pale and slightly underbaked.
- Decorate with extra candies: Immediately after removing from the oven, press additional candy cane pieces and dark chocolate chips onto the tops of the warm cookies. This adds extra flavor and a festive look. Allow cookies to cool completely on a wire rack to set.
- Store properly: Store any leftover baked cookies in an airtight container at room temperature for 2-3 days. Freeze any remaining cookie dough balls in an airtight container or ziplock bag for up to 1 month to preserve the candy cane pieces and flavor.
Notes
- For best measuring of flour, spoon flour lightly into measuring cup and level off with a knife to avoid packing.
- Chilling the dough is essential to prevent cookies from spreading and to enhance flavor.
- Use good-quality dark chocolate and fresh candy canes for the best taste.
- Cookies will appear underbaked when removed; they firm up as they cool.
- Store cookie dough balls properly to prevent candy canes from melting and disappearing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: peppermint chocolate chip cookies, holiday cookies, chocolate chip cookies with candy canes, festive cookies, peppermint cookies, Christmas cookies
