Peppermint Candy Cane Chocolate Chip Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Rest Time: 10

Total Time: 50

Servings: cookies

Calories: 213kcal

Author: Jazzmine Woodard

Classic chewy chocolate chip cookies elevated with peppermint flavor and candy cane crunch for the holidays

Print Recipe

Equipment

1-3 cookie sheets to bake multiple batches simultaneously
parchment paper
2 mixing bowls
1 whisk
1 silicone spatula or kitchen spoon
1 cookie scoop

Ingredients

3 ⅓ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt or table salt
1 cup unsalted butter melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
2 eggs at room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
2 cups dark, semi sweet or bittersweet chocolate chips
1 cup dark, semi sweet or bittersweet chocolate bar roughly chopped
½ cup crushed peppermint plus more for topping

Instructions

Preheat oven to 350 degrees farenheit. Line cookie sheet(s) with parchment paper then set aside.
In a mixing bowl, whisk together flour, baking soda, and salt.
3 ⅓ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
In another mixing bowl, vigorously mix together butter, brown sugar, granulated sugar, eggs, vanilla extract, and peppermint extract until smooth (about 1 minute), using silicone spatula or kitchen spoon.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 eggs, 2 teaspoons vanilla extract, ½ teaspoon peppermint extract
Add flour mixture to butter and sugar mixture and stir until a uniform dough forms. Stir in chocolate and peppermint bits until incorporated. Do not over mix.
2 cups dark, semi sweet or bittersweet chocolate chips, 1 cup dark, semi sweet or bittersweet chocolate bar, ½ cup crushed peppermint
Use cookie scoop to portion dough onto lined cookie sheet(s), leaving at least two inches between each scoop of dough. Sprinkle more crushed peppermint over top then transfer pan to oven and bake 10-12 minutes or until edges are set and golden brown.
Allow cookies and melted candy cane to cool and set on pan(s) for about 5-10 minutes before handling. If using one cookie sheet, remove baked cookies then repeat baking process with remaining cookie dough.

Notes

Preparation

You can bake the cookies up to three days in advance with good results.

Storage

Store at room temperature in an airtight container for up to two weeks. I don't recommend refrigerating because they will become hard. Beyond that time, you can freeze them.

To freeze the cookie dough, scoop the dough into balls onto a parchment lined sheet pan and flash freeze until solid (about three hours). Transfer the frozen dough into an airtight, freezer-safe container.

And to freeze the cookies after baking, cool them to room temperature then place in freezer on parchment lined sheet pan and flash freeze. Transfer the cookies to an airtight, freezer-safe container. Keeps for up to 4 months.

Nutrition