Ingredients (~24 cookies)
- 10 tbsp unsalted butter, cool room temperature
- 3/4 cup + 2 tbsp light brown sugar, packed
- 3 tbsp granulated sugar
- 1 large egg, room temperature
- 1 3/4 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 2/3 cup chopped dark chocolate or chocolate chips
- 3 tbsp candy canes, crushed
Preparation of the Creamed Butter and Sugars
The first step in the preparation of these cookies is to cream together the butter, light brown sugar, and granulated sugar until the mixture has increased significantly in volume and is fluffy.
This process takes approximately three (3) minutes in a stand mixer when mixing at medium speed.
Once creamed, scrape the sides of the mixing bowl before adding the egg and vanilla extract to mix into the creamed mixture.
Mix just until the egg and vanilla are fully incorporated into the creamed mixture.
Combining the Dry Ingredients and Candy Canes
Next, add the flour, baking soda, and salt to the creamed mixture.
Mix the dry ingredients into the dough until it is almost completely incorporated.
The dough should still show some flour streaks before mixing in the crushed candy canes and dark chocolate chips.
To crush the candy canes, remove the candy canes from the wrapper and place them in a ziplock bag.
Roll a rolling pin over the candy canes to break them into smaller pieces.
Make sure the pieces are small enough that they will melt when baking.
Once you have prepared the candy canes, fold the crushed candy canes and dark chocolate chips into the dough until just combined.
Prepare the Cookie Dough for Baking
Scoop 2-tablespoon balls of cookie dough onto a parchment paper-lined baking sheet, leaving approximately two inches between the cookie balls on the tray.
When scooping the cookie dough, be sure that the larger pieces of crushed candy cane do not rest on the bottom or edges of the cookie balls.
This will help prevent the melted candy from sticking to the baking sheet when baked.
After scooping all of the cookie dough onto the parchment-lined tray, transfer the tray to the freezer.
Chill the cookie dough until completely frozen, approximately three (3) to four (4) hours.
It is best to freeze the dough overnight.
Baking the Cookies
When you are ready to bake, preheat the oven to 350 degrees Fahrenheit (F).
Bake the frozen cookies on the prepared baking sheet for approximately 9-10 minutes, ensuring that the cookies are spaced at least two inches apart.
The cookies will look slightly undercooked (pale) when removed from the oven, but will continue to firm up while cooling on the baking sheet.
You can add additional crushed candy cane pieces and dark chocolate chips to the tops of the cookies after removing them from the oven.
Allow the baking sheet to cool completely on a wire rack.
Peppermint Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 10 tbsp unsalted butter cool room temperature
- 3/4 cup + 2 tbsp light brown sugar packed
- 3 tbsp granulated sugar
- 1 large egg room temperature
- 1 3/4 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 2/3 cup chopped dark chocolate or chocolate chips
- 3 tbsp candy canes crushed
Instructions
- Cream butter and both sugars until light and fluffy, about 3 minutes.
- Mix in egg and vanilla extract until just combined.
- Add flour, salt, and baking soda until almost combined, with some flour streaks remaining.
- Fold in chocolate chips and crushed candy cane pieces.
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheet.
- Freeze dough balls until solid, minimum 4 hours.
- Preheat oven to 350F.
- Bake frozen cookies 9-10 minutes until edges are set but centers look underbaked.
- Optional: press extra candy cane pieces and chocolate chips on top immediately after baking.
- Cool completely on wire rack.
