Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are soft and chewy with crisp edges and a perfect balance of chocolate and peppermint. They are packed with crushed candy canes, peppermint bits, and gooey chocolate chips. Easy to make in one bowl and ideal for holiday gifting or your Christmas cookie tray.
Equipment
- 2 large baking sheets
- Stand or Hand Mixer
Ingredients
- ½ cup (113 grams) Unsalted Butter softened
- ½ cup (100 grams) Granulated Sugar
- ½ cup (110 grams) Light brown sugar
- 1 Large Egg Room Temp.
- 1 teaspoon Vanilla Extract
- 1 ⅔ cups (210 grams) All-Purpose Flour spooned and leveled
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Peppermint bits or chips
- ½ cup (85 grams) semi-sweet chocolate chips plus more for topping
- ½ cup (85 grams) white chocolate chips plus more for topping
- ¼ cup crushed candy canes plus more for topping
Instructions
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, followed by the vanilla extract, until well combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the peppermint bits, both kinds of chocolate chips and crushed candy cane pieces until evenly distributed throughout the dough.
- Scoop the dough using a 2.5 tablespoon cookie scoop or chill the entire bowl. Chill for at least one hour or up to forty eight hours. (Overnight preferred)
- When ready to bake, Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Place the cookie dough balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly puffy and soft. Remember, they will continue to set as they cool.
- Immediately after removing them from the oven, press the reserved chocolate chips and candy cane pieces onto the tops of the hot cookies for a vibrant garnish.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Measure flour carefully using a kitchen scale. If using cups, fluff the flour, then spoon and level. Too much flour can make the cookies dry.
- Move any large candy cane pieces to the tops of the dough balls before baking. Candy canes near the edges may melt onto the pan.
- Do not overbake. The cookies should look slightly soft in the centers when you remove them from the oven. They will continue to set as they cool.
- For extra festive cookies, press additional chocolate chips and peppermint bits on top right after baking.
- If your kitchen is warm, chill the dough between batches to maintain thickness and prevent spreading.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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