Peppermint Chocolate Chip Cookies
Delightful cookies combining dark chocolate with refreshing peppermint, perfect for festive occasions and family gatherings.
Ingredients
Cookies Base
- 12 tablespoons unsalted butter (cool room temperature) Ensure butter is at room temperature for best results.
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature) Use room temperature for better mixing.
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Mix-ins
- 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 unsalted butter together with the light brown sugar and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.
- Fold in the chopped dark chocolate and crushed candy canes until evenly distributed.
- Chill the dough for 3 to 4 hours or ideally overnight.
Baking
- Preheat your oven to 350°F (180°C).
- Scoop portions of dough onto a parchment-lined baking sheet, spacing them out.
- Sprinkle additional chocolate chips and crushed candy canes on top before baking.
- Bake for about 9 to 10 minutes until edges are set and slightly golden.
- Allow cookies to cool on a wire rack.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To maintain freshness, store cookies in an airtight container. For freezing, allow cookies to cool completely before placing them in a freezer-safe container with parchment paper between layers.