Description
This Peppermint Chocolate Chip Cookies recipe combines crushed candy canes with semi-sweet chocolate chips for a festive twist on a classic favorite. These chewy cookies are perfect for holiday gatherings, cookie exchanges, or cozy winter nights. Easy to make, no chilling required, and freezer-friendly for batch baking. Includes ingredients, steps, and nutrition info.
Ingredients
1 cup unsalted butter
1 cup brown sugar
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
2.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1.5 cups semi-sweet chocolate chips
1 cup crushed candy canes or peppermint candies
Instructions
1. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each. Stir in vanilla and peppermint extracts.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until fully combined.
5. Fold in the chocolate chips and crushed peppermint.
6. Scoop dough onto a parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 9-11 minutes until edges are golden.
8. Let cool on the sheet for 2-3 minutes, then transfer to a wire rack.
9. Serve warm or store once fully cooled.
Notes
Cookies will continue to bake slightly on the sheet after removal from the oven.
Use white chocolate chips for a sweeter variation.
Freeze dough balls ahead of time for fresh-baked cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg