Description
These Christmas Peppermint Chocolate Chip Cookies blend rich chocolate with festive peppermint for a nostalgic holiday treat. Perfectly chewy and easy to make, they’re ideal for cookie exchanges and cozy gatherings.
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 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips
- 1/4 cup candy canes, crushed in small pieces
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in chopped chocolate and crushed candy canes, reserving some for topping.
- Chill dough for at least 3 hours in the refrigerator.
- Drop tablespoon-sized portions onto prepared baking sheets, topping with reserved chocolate and candy canes.
- Bake for 9 minutes until edges are golden and centers are soft.
- Cool cookies on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to three days.
Cookies freeze well in a freezer-safe container for up to three months.
Reheat in a preheated oven at 300°F for about 5-8 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg