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Irresistible Peppermint Chocolate Chip Cookies

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A delightful fusion of traditional chocolate chip cookies and refreshing peppermint flavors, perfect for the festive season.

Ingredients

Scale
  • 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
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 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

  1. Cream together the room-temperature butter, light brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  2. Add in the egg and vanilla extract, mixing until just combined.
  3. Gradually add all-purpose flour, baking soda, and sea salt, mixing until flour is no longer visible. Fold in dark chocolate chunks and crushed candy canes until just combined.
  4. Using a cookie scoop, portion the dough into 2-tablespoon balls. Chill in the freezer for at least 3-4 hours, or until frozen solid.
  5. Preheat the oven to 350°F (180°C). Place frozen cookies on a lined baking sheet, spaced at least 2 inches apart.
  6. Bake for 9-10 minutes until slightly underbaked; they will firm up while cooling.
  7. Press more candy cane pieces and dark chocolate chips into the tops before cooling on a wire rack.

Notes

Store leftover baked cookies in an airtight container for 2-3 days. Unbaked dough balls can be stored in an airtight container in the freezer for up to 1 month.

Nutrition

Find it online: https://us.recipesfood.org/peppermint-chocolate-chip-cookies/

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