Description
These Christmas Peppermint Chocolate Chip Cookies combine rich dark chocolate with refreshing mint and festive candy cane pieces, making them a perfect treat for the holidays. Easy to make and delightful to taste, they are sure to become a seasonal favorite!
Ingredients
Scale
- 12 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 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 crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Combine flour, baking soda, and salt in a bowl and whisk together.
- In another bowl, cream the butter, brown sugar, and granulated sugar until light. Add egg and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, then fold in chocolate chunks and crushed candy canes gently.
- Chill the dough in the refrigerator for at least 3 hours.
- Scoop dough onto prepared baking sheet, leaving space between each cookie. Sprinkle with extra chocolate and candy canes.
- Bake for 9-10 minutes until edges are golden and centers look slightly underbaked. Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure butter is at room temperature for easy mixing.
Chilling the dough is crucial for proper cookie shape during baking.
Experiment with different chocolate types for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg