Peppermint Chocolate Chip Cookies
Enjoy these festive Peppermint Chocolate Chip Cookies loaded with dark chocolate chips and candy cane pieces—a perfect holiday treat to share!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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, light brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- Gradually add the all-purpose flour, baking soda, and fine sea salt. Fold in dark chocolate chips and crushed candy canes.
- Scoop dough into 2-tablespoon balls on a parchment-lined baking sheet; freeze for 3-4 hours until solid.
- Preheat oven to 350°F (180°C); bake frozen dough balls for 9-10 minutes.
- Once baked, press extra chocolate chips and candy cane pieces on top before cooling completely on a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg