Description
These Peppermint Chocolate Chip Cookies combine the classic chewy texture of chocolate chip cookies with festive crushed candy canes for a perfect holiday treat. The dough is chilled before baking to ensure thick, soft cookies studded with bittersweet chocolate and minty peppermint pieces, creating a delightful balance of flavors and textures.
Ingredients
Units
Scale
Cookie Dough
- 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 1/4 cups 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 into small pieces, plus more for topping
Instructions
- Cream the butter and sugars: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step incorporates air, giving the cookies a tender crumb.
- Mix in the wet ingredients: Add the large egg and vanilla extract to the creamed butter and sugars mixture. Mix just until combined, scraping down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Mix in the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually mix the dry ingredients into the wet ingredients until almost fully combined. Then gently fold in the chopped dark chocolate and crushed candy cane pieces, taking care not to overmix to preserve the cookies’ tenderness.
- Scoop and chill the cookie dough: Using a tablespoon or small ice cream scoop, portion the cookie dough into 2-tablespoon balls and place them on a parchment-lined baking sheet. Freeze them for at least 3 to 4 hours until solid; chilling overnight enhances the flavor and texture even more.
- Preheat the oven and bake the cookies: When ready to bake, preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls spaced at least 2 inches apart on parchment-lined baking sheets. Bake for 9 to 10 minutes—the cookies will look pale and slightly underbaked when removed, but they will firm up as they cool.
- Decorate with extra candies: Immediately after baking, gently press additional candy cane pieces and dark chocolate chips onto the tops of the cookies for an extra festive touch. Allow the cookies to cool completely on a wire rack before removing them to avoid breakage and to let flavors meld.
- Storage tips: Store leftover baked cookies in an airtight container at room temperature for 2 to 3 days. Freeze leftover cookie dough balls in an airtight container or ziplock bag for up to 1 month; beyond that, the candy canes may start to melt and lose their texture within the dough.
Notes
- Measure flour correctly by spooning it into your measuring cup without packing down, or better yet, weigh it with a kitchen scale to ensure the right amount and prevent dry cookies.
- Use cool room temperature butter (64-68°F) to control cookie spread and maintain the ideal dough consistency.
- Crush candy canes finely using a mallet or heavy object inside a sealed bag to avoid melting large chunks that can pool and stick to the pan.
- If you notice candy cane pieces near the edges of dough balls, cover them with a bit more dough or move them to the top to prevent candy melting and sticking during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
