Peppermint Chocolate Chip Cookies
These peppermint chocolate chip cookies are soft, chewy, and loaded with semi-sweet chocolate chips and crushed candy canes. They’re an easy Christmas cookie recipe perfect for holiday baking, cookie exchanges, and festive dessert trays.
- Total Time55 minutes
- Yield16 1x
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- About 6 candy canes, crushed
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips and crushed candy canes.
- Scoop dough with a 1-inch cookie scoop and place dough balls 2 inches apart on the baking sheet.
- Chill dough for 30 minutes.
- Bake for 9–11 minutes, until edges are lightly golden and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Crush the candy canes into small pieces rather than large chunks to help distribute the peppermint flavor evenly.
- For a bakery-style look, reserve a few chocolate chips and candy cane pieces to press into the tops of the dough balls before baking.
- For the best texture, do not overbake. The centers should look slightly underdone when removed from the oven. The cookies will finish setting as they cool.
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
Find it online: https://thisnanacancook.com/peppermint-chocolate-chip-cookies/