Peppermint Chocolate Chip Cookies
Soft and chewy chocolate chip cookies are elevated with crushed candy canes & peppermint extract for irresistible holiday peppermint chocolate chip cookies.
- Prep time
- 45 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- .5 cup Unsalted Butter ((1 Stick))
- .25 cup Brown Suagr
- .25 cup White Granulated Sugar
- 1 cup All-Purpose Flour
- .5 tsp. Baking Soda
- .25 tsp. Salt
- 1 lg. Egg
- .5 tsp. Vanilla Extract
- 1 tsp. Pure Peppermint Extract
- .5 cup Chocolate Chips
- .25 cup Crushed Candy Cane
Instructions
- 1
Using a stand or hand mixer, beat together the softened butter with the brown and white sugars for 2-3 minutes until fluffy.
- 2
Mix in the egg, vanilla and peppermint extract.
- 3
Add the flour, salt, and baking soda and mix until fully combined.
- 4
In a large baggie, add the candy canes and close tight. Using a rolling pin, roll over the candy canes crushing them.
- 5
Add ¼ cup of the crushed candy cane and chocolate chips and mix for a few seconds until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees and prepare a large baking sheet by lining it with parchment paper.
- 6
Remove the cookie dough from the fridge and using a small ice cream scooper or a large spoon, scoop about 2 tablespoons of the cookie dough onto the parchment paper. This recipe yields about 18 medium sized cookies.
- 7
Bake for 12 minutes until lightly golden but still soft. Allow to cool for a few minutes on the baking sheet and transfer to a cooling rack to fully cool.
- 8
*Cookies stay fresh in an airtight container at room temperature for up to a week. Raw cookie dough can be frozen for later use.