Description
Delightfully festive Peppermint Chocolate Chip Cookies combine the sweetness of white and dark chocolate chips with the refreshing crunch of crushed candy canes, baked to golden perfection. These soft yet slightly crisp cookies are perfect for holiday gatherings or cozy winter treats.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup sugar
- ⅓ cup light brown sugar, packed firmly
- 1 ½ tsp vanilla extract
- 1 large egg
Dry Ingredients
- 1 ½ cups all-purpose flour (204 g)
- ½ tsp sea salt
- ½ tsp baking soda
Add-ins
- ¾ cup white chocolate chips
- ¾ cup dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces (about 1/4 cup plus 1 tablespoon)
Instructions
- Cream Butter and Sugars: Using a hand or standing mixer, cream the softened butter, sugar, and brown sugar together for at least 3-4 minutes until the mixture is light and fluffy. This step is essential for the right cookie texture.
- Add Vanilla and Egg: Beat in the vanilla extract and egg until just incorporated, about 20 seconds. Avoid overmixing to prevent cookies from becoming tough.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, and baking soda. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in Chips and Candy Canes: Stir in the white and dark chocolate chips along with the crushed candy canes evenly throughout the dough.
- Chill Dough: Seal the dough tightly and chill for 30-60 minutes, or up to 3 days. Before baking, if chilled longer than 2 hours, let it sit at room temperature for 10-15 minutes to soften slightly.
- Preheat and Shape: Preheat your oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop and place them on a parchment-lined baking sheet.
- Bake Cookies: Bake for 9-12 minutes or until the cookies are slightly golden around the edges. Immediately after baking, use a cookie cutter or biscuit cutter to gently round the cookies for a uniform shape.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack to cool completely.
Notes
- Softened butter means the butter should be room temperature but not melted; this improves mixing and cookie texture.
- If doubling the recipe, weigh the flour accurately: use 408 grams total.
- Do not overmix the dough once the egg is added to keep cookies tender.
- Chilling the dough helps control spreading and intensifies flavor.
- Do not overbake; take cookies out just as edges turn golden for the best chewy texture.
