Description
Soft, gooey, and packed with chocolate and peppermint, these peppermint chocolate chip cookies are a cozy must for your holiday baking lineup. Make the dough ahead and bake whenever you’re ready!
Ingredients
Scale
- 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 cups + 2 tablespoons all-purpose flour
- 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 in small peices, plus more for topping
Instructions
- Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
- Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined.
- Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid.
- When ready to bake, preheat the oven to 350°F(180°C). Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes.
- Press more candy cane pieces and dark chocolate chips to the tops. Let the tray cool completely before removing and enjoy!
Notes
- Measure your flour properly.
- Use cool room temperature butter.
- Smash the candy canes into very small pieces.
- Move large candy pieces to the top to prevent sticking.
- For ~27 small cookies, use a 2 tablespoon scoop.
- Prep Time: 3 hours 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A