Peppermint Chocolate Chip Cookies Recipe
Delight in these festive Peppermint Chocolate Chip Cookies, combining the rich sweetness of white and dark chocolate chips with a refreshing peppermint crunch from crushed candy canes. Soft, chewy, and perfect for holiday celebrations or year-round indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup sugar
- ⅓ cup light brown sugar, packed firmly
- 1 ½ tsp vanilla extract
- 1 large egg
Dry Ingredients
- 1 ½ cups all-purpose flour (204 g)
- ½ tsp sea salt
- ½ tsp baking soda
Add-ins
- ¾ cup white chocolate chips
- ¾ cup dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces (about 1/4 cup plus 1 tablespoon)
Instructions
- Cream Butter and Sugars: Using a hand or stand mixer, cream together the softened butter, sugar, and light brown sugar for at least 3-4 minutes until the mixture is smooth and creamy. This step is crucial for the right cookie texture.
- Add Vanilla and Egg: Add vanilla extract and the egg to the creamed mixture and beat just until incorporated, about 20 seconds. Avoid overmixing to prevent stiff cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, and baking soda. Gradually mix these dry ingredients into the wet ingredients until just combined.
- Fold in Chocolate Chips and Candy Canes: Stir in both white and dark chocolate chips along with the crushed candy canes evenly throughout the dough.
- Chill Dough: Seal the dough tightly and chill it in the refrigerator for 30-60 minutes, or up to 3 days. If chilling for longer than 2 hours, allow the dough to sit at room temperature for 10-15 minutes before baking.
- Preheat Oven and Shape Cookies: Preheat the oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop and place on a parchment-lined baking sheet, spacing them appropriately.
- Bake Cookies: Bake for 9-12 minutes or until edges appear slightly golden. To achieve perfect round shapes, gently place a circle cookie cutter or biscuit cutter around each cookie right after removing them from the oven and gently push edges inward. Avoid overbaking to maintain softness.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely and enjoy.
Notes
- For softer cookies, do not overmix after adding the egg.
- If doubling the recipe, use 408 g of flour.
- Chilling the dough improves texture and flavor but can be skipped if short on time.
- White and dark chocolate chips can be substituted with your preferred chocolate types.
- Ensure crushed candy canes are finely ground for even distribution in the dough.
- To prevent overbaking, remove cookies just before the edges turn golden.
Keywords: peppermint cookies, chocolate chip cookies, holiday cookies, Christmas cookies, festive desserts
