Peppermint Chocolate Chip Cookies
This is my version of a peppermint chocolate chip cookie. It’s a soft, chewy cookie base loaded with dark chocolate and crushed candy canes. Freezing the dough solid before baking is what keeps them thick and prevents them from spreading too much.
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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.
Notes
Position candy cane pieces away from bottom of dough balls to prevent sticking. Cookies will appear pale when done but will set while cooling.
Tried this recipe?Leave a comment below & let me know!