Peppermint Chocolate Chip Cookies
National Cookie Day

0 0
Peppermint Chocolate Chip Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
.5 cup Unsalted Butter
.25 cup Brown Sugar
.25 cup Granulated Sugar
1 cup All-Purpose Flour
.5 tsp. Baking Soda
.25 tsp. Salt
1 Large Eggs
.5 tsp. Vanilla Extract
1 tsp. Peppermint Extract
.5 cup Chocolate Chips
.25 cup Candy Cane Crushed

Nutritional Info

139
Calories
7.1g
Fat
4.3g
Sat. Fat
1.5g
Protein
17.4g
Carbs
10.9g
Sugar
71.2mg
Sodium
.7g
Fiber
Features:
  • Milk
  • Vegetarian
Cuisine:

Soft and chewy chocolate chip cookies are elevated with crushed candy canes & peppermint extract for irresistible holiday peppermint chocolate chip cookies.

  • 57mins
  • Serves 18
  • Medium

Ingredients

Directions

Share

Happy National Cookie Day! In honor of this enticing day, I made peppermint chocolate chip cookies. These cookies are classic chocolate chip cookies elevated with crushed candy canes and peppermint extract. The crushed candy canes and delicious minty taste make these wonderful holiday cookies. I plan on remaking these in a few weeks for Christmas. This is a wonderful make-ahead holiday dessert recipe as you can make the cookie dough in advance, form them into balls and freeze in an airtight baggie for up to 3 months! When you are ready to bake them, just bake the frozen dough balls for an extra 2 minutes. In this recipe, you will need crushed candy canes which I just crushed myself by rolling them with a rolling pin in an airtight zipped baggie. You don’t want to put them in a spice grinder anything because you want them in chunks rather than fine pieces. I used about 10 mini candy canes to get ¼ cup or 4 normal sized candy canes.

Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 18 cookies
Calories: 139 kcal
Author: Iman

Soft and chewy chocolate chip cookies are elevated with crushed candy canes & peppermint extract for irresistible holiday peppermint chocolate chip cookies.

Print

Ingredients

  • .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. 

(Visited 131 times, 1 visits today)

Steps

1
Done

Using a stand or hand mixer, beat together the softened butter with the brown and white sugars for 2-3 minutes until fluffy.

2
Done

Mix in the egg, vanilla and peppermint extract.

3
Done

Add the flour, salt, and baking soda and mix until fully combined.

4
Done

In a large baggie, add the candy canes and close tight.
Using a rolling pin, roll over the candy canes crushing them.

5
Done

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
Done

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
Done

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.

*Cookies stay fresh in an airtight container at room temperature for up to a week. Raw cookie dough can be frozen for later use.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

previous
Mediterranean Grilled Chicken Burgers
Chicken & Pasta in a Béchamel Sauce
next
Chicken & Pasta in a Béchamel Sauce
previous
Mediterranean Grilled Chicken Burgers
Chicken & Pasta in a Béchamel Sauce
next
Chicken & Pasta in a Béchamel Sauce
  • I love anything with peppermint and these look DELISH!

  • Candy Mercado

    You’re killin’ me smalls! I love peppermint. That’s a great recipe for seasonal cookies. YUM!

  • Ruthie Ridley

    I might try to make these with my kids!! SO easy and yum!!!

  • Jazzmine Woodard

    I love the look and sound of these cookies! Adding to my baking list.

  • Lauren

    I love peppermint everything so I definitly need to make this!

    Lauren