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Peppermint Chocolate Chip Cookies
Yield: 26 cookies
These peppermint chocolate chip cookies blend rich chocolate and cool peppermint for the ultimate holiday bite. Soft, chewy, and full of flavor, these cookies are everything you love about a classic chocolate chip—just dressed up with candy cane sparkle. Perfect for cookie swaps, gifting, or cozy winter nights.
Ingredients
Peppermint Chocolate Chip Cookie Dough
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 2 cups (360 g) semisweet chocolate chips
- ½ cup (120 g) crushed peppermint candy
Additional Ingredients
- 1 cup (180 g) semisweet chocolate chips
- ¼ cup (60 g) crushed peppermint candy
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips and crushed peppermint candy designated for the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet pan. Press the additional semisweet chocolate chips into the cookie dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Note: The cookies bake up a little misshapen due to the crushed candy canes. If you want round cookies, pull the baking pan out of the oven at 12 minutes, use the back of a spoon to gently form the cookies into circles, and bake the cookies for an additional 2 to 3 minutes.
- Immediately when the cookies come out of the oven, sprinkle the tops of the cookies with the additional crushed peppermint candy. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough from the refrigerator and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 324kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 157mg | Fiber: 2g | Sugar: 27g | Vitamin A: 247IU | Calcium: 30mg | Iron: 2mg
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