Peppermint Chocolate Chip Cookies
Delicious cookies combining rich chocolate and refreshing peppermint, perfect for the festive season.
Ingredients
For the Cookie Dough
- 12 tablespoons unsalted butter (cool room temperature) Use high-quality unsalted butter for the best flavor.
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature) Ensure it is at room temperature.
- 2 teaspoons vanilla extract Using pure vanilla extract is recommended.
- 2 1/4 cups all-purpose flour See notes below for measuring.
- 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
Preparation
- Cream together the unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the large egg and vanilla extract, then mix on low speed until just combined.
- In a separate bowl, combine the all-purpose flour, baking soda, and fine sea salt. Gradually add this mixture to the wet ingredients, mixing until almost combined.
- Gently fold in the chopped dark chocolate and crushed candy canes using a rubber spatula.
- Scoop the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Chill in the freezer for a minimum of 3-4 hours.
Baking
- Preheat the oven to 350°F (180°C).
- Bake the chilled cookie dough balls for 9-10 minutes until set around the edges but still soft in the center.
- Press additional candy cane pieces and dark chocolate chips onto the tops as soon as you take them out of the oven.
- Allow to cool completely on a wire rack before removing from the baking sheet.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for 2-3 days. Dough can be frozen for up to one month.