Introduction

Enjoy a festive twist on classic chocolate chip cookies with these Peppermint Chocolate Chip Cookies. The combination of white and dark chocolate chips with crushed candy canes creates a delightful blend of sweet and minty flavors perfect for the holiday season.

The image shows a stack of soft, round cookies with a golden-brown base. Each cookie is topped with layers of dark brown chocolate chips, white chocolate chips, and small pieces of red-and-white striped peppermint candy scattered unevenly over the surface. The cookie at the top of the stack has a bite taken from it, revealing a chewy, textured inside with melted chocolate visible. The cookies are laid out closely on a white marbled surface, with more cookies visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened (1 stick)
½ cup sugar
⅓ cup light brown sugar, packed firmly
1 ½ tsp vanilla extract
1 large egg
1 ½ cups all-purpose flour (204 g)
½ tsp sea salt
½ tsp baking soda
¾ cup white chocolate chips
¾ cup dark or regular chocolate chips
5 candy canes, crushed into fine pieces (about 1/4 cup plus 1 tablespoon)

Instructions

Step 1: Using a hand or standing mixer, cream the softened butter with the sugar and brown sugar until the mixture is light and creamy. This should take 3-4 minutes—don’t skip this step! Add the vanilla and egg and beat just until combined, about 20 seconds, to avoid stiff cookies.
Step 2: In a separate bowl, whisk together the flour, sea salt, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 3: Fold in the white and dark chocolate chips along with the crushed candy canes evenly throughout the dough.
Step 4: Seal the dough tightly and chill in the refrigerator for 30-60 minutes. The dough can be stored chilled for up to 3 days. If chilling longer than 2 hours, allow the dough to sit at room temperature for 10-15 minutes before baking.
Step 5: Preheat the oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop and place them on a parchment-lined baking sheet. Bake for 9-12 minutes until the edges are slightly golden. For perfectly round cookies, use a cookie or biscuit cutter to gently shape them immediately after removing from the oven.
Step 6: Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!

Tips & Variations

For stronger peppermint flavor, add ½ tsp of peppermint extract along with the vanilla.
Use only white or only dark chocolate chips depending on your preference.
To make them gluten-free, substitute the flour with a gluten-free all-purpose flour blend.
Crush candy canes finely to prevent large hard pieces in your cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat slightly in the microwave or enjoy thawed at room temperature for a soft texture.

How to Serve

The image shows several soft, golden-brown cookies stacked and spread around on a white marbled surface. Each cookie is studded with large dark chocolate chips, smaller white chocolate chips, and pieces of red and white striped candy cane bits. The cookies have a slightly chewy texture with a few cracks on the surface. One cookie is broken in half on top of another, revealing a gooey chocolate center and bits of melted white chocolate inside. The overall look is warm and festive with the contrasting red, white, and dark brown bits popping against the light cookie dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Yes, you can substitute white chocolate chips with more dark or milk chocolate chips if you prefer. The flavor will be slightly less sweet but still delicious.

Do I have to chill the dough before baking?

Chilling the dough helps prevent spreading and allows the flavors to meld, resulting in thicker, tastier cookies. While you can bake immediately, chilling for at least 30 minutes is recommended for best results.