Print

Peppermint Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

These Peppermint Chocolate Chip Cookies combine classic chocolate chip goodness with festive peppermint candy canes for a delightful holiday treat. Soft, chewy, and bursting with white and dark chocolate chips, they feature a refreshing peppermint crunch that makes them the perfect seasonal cookie to share and enjoy.

Ingredients

Scale

Cookie Dough

  • 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

Dry Ingredients

  • 1 ½ cups all-purpose flour (204 g)
  • ½ tsp sea salt
  • ½ tsp baking soda

Add-ins

  • ¾ cup white chocolate chips
  • ¾ cup dark or regular chocolate chips
  • 5 candy canes, crushed into fine pieces (about ¼ cup plus 1 tbsp)

Instructions

  1. Cream Butter and Sugars: Using a hand or stand mixer, cream the softened butter, sugar, and brown sugar together until light and creamy, mixing for at least 3-4 minutes. This step is crucial to achieving a soft texture in your cookies.
  2. Add Vanilla and Egg: Add vanilla extract and the large egg to the creamed mixture. Beat just until incorporated, about 20 seconds, to avoid overmixing which can make the cookies tough.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, and baking soda to ensure even distribution of the leavening and salt.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
  5. Fold in Chocolate Chips and Candy Canes: Stir in both the white and dark chocolate chips along with the finely crushed candy canes to evenly distribute the festive flavors throughout the dough.
  6. Chill Dough: Seal the dough tightly and chill for 30-60 minutes, or up to 3 days. If chilled longer than 2 hours, allow the dough to sit at room temperature for 10-15 minutes before baking.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  8. Shape Cookies: Roll the dough into balls or use a cookie scoop and place them spaced evenly on the prepared baking sheet.
  9. Bake Cookies: Bake for 9-12 minutes or until edges are slightly golden. Remove from oven and optionally use a round cookie cutter to gently press and shape the cookies while warm for a neat round appearance. Be careful not to overbake to maintain softness.
  10. Cool Cookies: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Softened butter should be at room temperature but not melted.
  • If doubling the recipe, use 408 grams of flour (double the grams) for best results.
  • Crushing candy canes finely ensures a better texture and more even flavor distribution.
  • Chilling the dough helps prevent cookies from spreading too much and enhances the flavor.
  • Do not overmix the dough once the egg is added to keep cookies tender.
  • If you chill dough for several days, let it warm slightly before baking to ensure even cooking.

Keywords: Peppermint cookies, chocolate chip cookies, holiday cookies, Christmas cookies, festive dessert

Find it online: https://annakocht.com/peppermint-chocolate-chip-cookies-recipe/