Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are the perfect festive treat, blending the rich flavors of dark chocolate with the refreshing crunch of peppermint candy canes. Whether you’re making them for holiday gatherings, cookie swaps, or just as a wintertime indulgence, these cookies deliver a delightful combination of sweetness, texture, and seasonal charm.
With a slightly crisp edge and a chewy, soft center, these cookies are sure to become a holiday favorite in no time!
Ingredients
- 12 tbsp unsalted butter, cool room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup crushed candy canes (plus more for topping)
Directions
1. Cream the Butter and Sugars
In a large mixing bowl, cream together the cool room-temperature butter, light brown sugar, and granulated sugar. Mix for about 3 minutes, until the mixture is light and fluffy. This step is essential for achieving the perfect cookie texture.
2. Mix in the Wet Ingredients
Add the egg and vanilla extract to the creamed mixture. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Add the Dry Ingredients
Gradually add the flour, baking soda, and fine sea salt to the wet ingredients. Mix until almost fully combined. Then, fold in the chopped dark chocolate chips and crushed candy cane pieces, ensuring they’re evenly distributed throughout the dough.
4. Scoop and Chill the Dough
Using a cookie scoop or spoon, form 2-tablespoon-sized balls of cookie dough. Place the dough balls on a parchment-lined baking sheet. For best results, chill the cookie dough in the freezer for at least 3-4 hours, or even overnight. Chilling enhances the flavor and improves the texture of the cookies.
5. Bake the Cookies
Preheat your oven to 350°F (180°C). Place the frozen cookie dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. The cookies will look slightly underbaked when you remove them, but they’ll continue to firm up as they cool.
6. Decorate and Cool
While the cookies are still warm, press additional chocolate chips and crushed candy cane pieces on top for an extra festive touch. Allow the cookies to cool completely on a wire rack before serving.
7. Storage Tips
Once the cookies are completely cooled, store them in an airtight container at room temperature for 2-3 days. If you want to prepare ahead of time, the frozen cookie dough can be stored for up to 1 month. However, note that the candy cane pieces may begin to dissolve if stored for too long.
Recipe Summary
- Prep Time: 15 minutes
- Chilling Time: 4 hours (minimum)
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Servings: 24 cookies
- Calories: 190 kcal per cookie
Tips for Perfect Cookies
- Chilling the Dough: Chilling the dough is crucial for achieving the perfect texture. It prevents the cookies from spreading too much during baking and enhances the flavor.
- Candy Cane Tips: Add extra crushed candy canes on top while the cookies are warm to get that beautiful holiday finish.
- Chocolate Choices: Feel free to use dark chocolate, semi-sweet, or even milk chocolate chips depending on your preference.
Final Thoughts
These Peppermint Chocolate Chip Cookies combine the best of both worlds—rich chocolate chunks and refreshing peppermint crunch! They’re not only delicious but also festive, making them perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa by the fire.
Print
Peppermint Chocolate Chip Cookies
- Total Time: 4 hours 25 minutes
- Yield: 24 1x
Description
These Peppermint Chocolate Chip Cookies are the perfect holiday indulgence! The buttery cookie base is studded with rich dark chocolate and crunchy candy cane pieces, giving every bite a delightful mix of textures and flavors. The sweetness of the chocolate pairs perfectly with the refreshing peppermint, making these cookies a must for any festive gathering.
Ingredients
12 tbsp unsalted butter, cool room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
3/4 cup chopped dark chocolate bar or chocolate chips, plus more for topping
1/4 cup crushed candy canes, plus more for topping
Instructions
Cream the butter and sugars:
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Mix in the wet ingredients:
Add the egg and vanilla extract, mixing until just combined. Scrape down the sides of the bowl as needed.
Add the dry ingredients:
Slowly add the flour, baking soda, and fine sea salt. Mix until almost combined, then fold in the dark chocolate chips and crushed candy cane pieces.
Scoop and chill the dough:
Scoop the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Chill the cookie dough in the freezer for at least 3-4 hours, or overnight for best flavor.
Bake the cookies:
Preheat the oven to 350°F (180°C). Bake the frozen cookie dough balls, spaced 2 inches apart, for 9-10 minutes. The cookies will appear underbaked when removed but will firm up as they cool.
Decorate and cool:
Press additional candy cane pieces and chocolate chips on top of the cookies while they’re warm. Let the cookies cool completely on a wire rack before serving.
Storage:
Store baked cookies in an airtight container at room temperature for 2-3 days.
Frozen cookie dough can be stored for up to 1 month, though candy cane pieces may start to dissolve over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 190