Peppermint Chocolate Chip Cookies (Print-Friendly Version)
Celebrate Christmas baking with peppermint chocolate chip cookies, featuring white and dark chocolate plus crushed candy canes. Soft, easy to make, and a holiday favorite—this is one to keep handy.
# Ingredients You’ll Need:
→ Wet Ingredients
01 -
1 stick unsalted butter, softened (1/2 cup)
02 -
1 large egg
03 -
1 1/2 teaspoons vanilla extract
→ Dry Ingredients
04 -
1/2 cup granulated sugar
05 -
1/3 cup packed light brown sugar
06 -
1/2 teaspoon sea salt
07 -
1/2 teaspoon baking soda
→ Mix-ins
08 -
3/4 cup white chocolate chips
09 -
3/4 cup dark or semisweet chocolate chips
10 -
5 candy canes, finely crushed (about 1/4 cup plus 1 tablespoon)
# How to Make It:
01 -
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and light brown sugar together until light and creamy, about 3 to 4 minutes.
02 -
Add the vanilla extract and egg to the creamed mixture. Beat gently just until the egg is blended in, approximately 20 seconds, taking care not to overmix.
03 -
Add sea salt and baking soda to the wet mixture, stirring to evenly distribute.
04 -
Fold in the white chocolate chips, dark or semisweet chocolate chips, and crushed candy canes until the mix-ins are evenly distributed throughout the dough.
05 -
Portion the dough into even balls and arrange them on a prepared baking sheet, spacing adequately to allow for spreading during baking.
06 -
Bake at 350°F (175°C) for approximately 25 minutes, or until the edges are set and just beginning to turn golden. Cool slightly on the baking sheet before transferring to a wire rack.
# Extra Suggestions:
01 -
Do not skip the creaming time for the butter and sugars—this ensures a soft, bakery-style texture. Avoid overmixing after adding the egg to prevent a dense crumb.