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–+ servings
peppermint chocolate chip cookie
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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies are quick and easy, loaded with chocolate chips and topped with crushed candy canes for an indulgent Christmas treat.
Prep Time15 minutes
Cook Time19 minutes
other30 minutes
Servings: 8 cookies

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 cups semi sweet chocolate chips
  • About 6 candy canes crushed

Instructions

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 cups semi sweet chocolate chips
  • About 6 candy canes, crushed
  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
  • In a medium mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
  • In a separate large mixing bowl, beat the butter and sugars until fluffy.
  • Next, add the eggs and vanilla. Mix well to combine.
  • Slowly add the flour mixture to the bowl of butter-sugar, mixing until just combined.
  • Fold in the chocolate chips and crushed candy canes. If desired, reserve a few chocolate chips to press into the tops of the cookie dough balls before baking.
  • Use a 1-inch cookie scoop to scoop the dough onto the parchment-lined baking sheet, with at least 2 inches of space between each cookie ball.
  • Transfer the cookie balls to the refrigerator for 30 minutes to chill.
  • Bake the cookies for 9-11 minutes at 350 degrees F.
  • Allow the baked cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely.
  • Serve and enjoy!

Notes

Storage Instructions:

  • Room temperature: Airtight container up to 1 week; use parchment between layers.
  • Fridge: Store up to 2 weeks; serve at room temp or reheat at 300°F (150°C).
  • Freezer (baked): Freeze with parchment for up to 3 months; thaw at room temp, crisp in oven if desired.
  • Freezer (dough): Flash-freeze dough balls, store in freezer bag up to 3 months; bake from frozen or thaw in fridge.