Peppermint Chocolate Chip Cookies

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Peppermint Chocolate Chip Cookies

Soft chewy chocolate chip cookies made with semisweet chocolate chips, white chocolate chips, and crushed candy canes.

Prep Time20

Cook Time12

Chilling Time2

Total Time2 32

Course: Dessert

Cuisine: American

Servings: servings

Calories: 231kcal

Author: Heather Perine

Ingredients

2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
¾ cup (170 g) unsalted butter melted and slightly cooled
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoons pure vanilla extract
¾ cup (128 g) semi sweet chocolate chips
½ cup (85 g) white chocolate chips
5 candy canes crushed

Instructions

In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combined. ¾ cup (170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the flour mixture, semisweet chocolate chips, white chocolate chips, and crushed candy canes. ¾ cup (128 g) semi sweet chocolate chips ½ cup (85 g) white chocolate chips 5 candy canes
Using a small cookie scoop, scoop dough into 2 tablespoons portions (about 50 g). Place on a parchment lined sheet and cover the cookie dough balls tightly and chill in the refrigerator for at least 2 hours up to overnight.
When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper. Place cookie dough balls spaced a few inches apart.
Before baking I like to top each cookie dough ball with a few chocolate chips, and candy cane pieces. Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Storage: These cookies stay fresh at room temperature for up to a week when covered.
Freezing: They also freeze well, either as baked cookies or as pre-scooped dough balls ready to bake straight from the freezer. I like to scoop and flash freeze then transfer to a freezer bag to freeze for 3 months. When ready to bake, don't thaw just bake frozen. I like to bake at 325oF to allow the cookies a bit more time to spread since they are frozen.

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