Description
Soft, chewy, and loaded with holiday cheer — these peppermint chocolate chip cookies are the best of both worlds: classic chocolate chip goodness with a cool, candy cane crunch.
Ingredients
Units
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi sweet chocolate chips
- About 6 candy canes crushed
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Whisk flour, salt, and baking soda; set aside.
- Beat butter and sugars until fluffy.
- Add eggs and vanilla; mix well.
- Stir in dry ingredients just until combined.
- Fold in chocolate chips and crushed peppermint
- Scoop dough; chill 30 minutes.
- Bake 9–11 minutes. Cool 5 minutes before transferring to rack.
Notes
- Chill dough for at least 30 minutes (or up to 24 hours) for thicker cookies and improved flavor.
- If using peppermint extract, stick to ¼ teaspoon — too much can overpower the chocolate.
- To crush candy canes cleanly, place them in a zip-top bag and tap with a rolling pin — aim for small bits, not powder.
- Store cookies in an airtight container for up to 5 days, or freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg