Peppermint Chocolate Chip Cookies
These delightful cookies combine the rich flavor of chocolate with a cool minty twist, featuring crunchy candy canes and smooth dark chocolate for a festive treat.
Ingredients
For the Cookie Dough
- 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 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 the butter and sugars together until the mixture is light and fluffy.
- Incorporate the large egg and vanilla extract into the butter-sugar blend and mix until just combined.
- In another bowl, mix the all-purpose flour, baking soda, and fine sea salt. Gradually add to wet ingredients.
- Fold in the chopped dark chocolate and crushed candy canes.
- Scoop dough balls onto a parchment-lined baking sheet and chill them in the freezer for 3-4 hours or ideally overnight.
Baking
- Preheat your oven to 350°F (180°C).
- Place the chilled cookie dough balls on a baking sheet, spaced at least two inches apart.
- Bake for 9 to 10 minutes until pale and slightly underbaked.
- Press additional chocolate chips and candy cane pieces onto the tops of each cookie right after removing them from the oven.
- Cool on a wire rack before transferring.
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Notes
Ensure to chill the dough before baking to prevent spreading. Store cooked cookies in an airtight container for 2-3 days. Dough balls can be frozen for up to one month.