Description
These holiday-ready peppermint chocolate chip cookies are packed with dark and white chocolate chips, crushed candy canes, and soft, chewy centers that melt in your mouth. This doubled batch delivers bold peppermint crunch, rich chocolate flavor, and a few fun twists to elevate them from classic to unforgettable.
Ingredients
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
⅔ cup packed light brown sugar
3 tsp vanilla extract
2 large eggs
3 cups all-purpose flour (408 g)
1 tsp sea salt
1 tsp baking soda
1 ½ cups white chocolate chips
1 ½ cups dark or semi-sweet chocolate chips
10 candy canes, crushed (about ½ cup + 2 tbsp)
Optional twist-ins:
– ½ tsp peppermint extract (for extra minty punch)
– ½ cup mini marshmallows (for gooey texture)
– 1 tbsp cornstarch (for thicker, bakery-style cookies)
Instructions
In a large bowl, cream butter, sugar, and brown sugar until light and fluffy.
Mix in vanilla, eggs, and peppermint extract (if using).
In a separate bowl, whisk together flour, salt, baking soda, and cornstarch. Slowly add dry ingredients to the wet mix.
Fold in both chocolate chips and ¾ of the crushed candy canes. (Save the rest for topping.)
Optional: Fold in mini marshmallows for extra softness.
Chill dough in the fridge for at least 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1.5-inch balls and place 2 inches apart. Top each with a pinch of remaining crushed candy cane.
Bake for 9–11 minutes until edges are set but centers still soft. Cool on the pan for 5 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 190
- Sugar: 16g
- Sodium: 90mg
- Carbohydrates: 24g
- Protein: 2g