Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
golden brown cookies sprinkled with crushed candy canes on a platter

peppermint chocolate chip cookies


  • Author: Brittney
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24

Description

These peppermint chocolate chip cookies are easy to make and bursting with holiday flavor!

Ingredients

  • butter, softened 1 c (230 g)
  • dark brown sugar 1 c (200 g)
  • granulated sugar ½ c (100 g)
  • eggs 2 large
  • vanilla extract 2 tsp
  • all purpose flour 2 ⅔ c (330 g)
  • (spooned and leveled*)
  • baking soda 1 tsp
  • salt 1 tsp
  • chocolate chips 8 oz (230 g)
  • (approximately 1 cup)
  • candy canes*, finely crushed ½ c (100 g)

Instructions

  1. Cream the softened butter with the brown sugar and granulated sugar until smooth.
  2. Add the eggs and vanilla extract and continue beating until combined.
  3. In a separate bowl combine the flour, baking soda and salt.
  4. Gradually add the flour mixture to the wet mixture and mix until combined.
  5. Fold in the chocolate chips and crushed candy cane.
  6. Optional: Cover and refrigerate for 1 hour or up to several days.*
  7. Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper.
  8. Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
  9. Bake for 10 minutes or until lightly golden around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Chilling the cookies: While this cookie dough doesn’t require chilling, I prefer to let the dough refrigerate for at least one hour prior to baking. This allows the flavors to develop and makes the cookies a bit thicker.

Candy Canes:  Make sure the candy canes are finely crushed. Any larger pieces will melt during baking and may cause the cookies to spread out unevenly (although they’ll still taste great).

  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: peppermint chocolate chip cookies, candy cane cookies, chocolate peppermint cookies