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+ servings
White and dark chocolate chip cookie with candy cane pieces.
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4.82 from 75 votes

Peppermint Chocolate Chip Cookies

Dark and white chocolate chips, and candy canes make these Peppermint Chocolate Chip Cookies such a perfect treat to celebrate the holidays!
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 152kcal
Author: Lorie Yarro

Ingredients

  • ½ c unsalted butter, softened and room temperature
  • 1 egg
  • 1 ½ c flour
  • ½ c sugar
  • c brown sugar, packed firmly
  • 1 ½ teaspoon Vanilla
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¾ c white chocolate chips
  • ¾ c dark or regular chocolate chips
  • 5 candy canes, crushed into fine pieces about ¼ cup plus a tablespoon

Instructions

  • Using a hand or standing mixer, cream butter, sugar and brown sugar until nice and creamy. Add in vanilla and egg and beat until incorporated. You don't want to over do this part or cookies will be stiff. Just enough until the egg is mixed in (about 20 seconds.)
  • In a separate bowl, whisk together flour, sea salt and baking soda. Mix dry ingredients into wet ingredients until combined.
  • Stir in chocolate chips and candy canes.
  • If chilling dough, seal tightly and chill up to 3 days before baking. (Allow to sit out 10-15 minutes before you bake them)
  • If baking, preheat oven to 350°F. Roll dough into balls or use a cookie scoop and line on a parchment lined baking sheet. Bake for 10-12 minutes or until cookies look slightly golden. The key here is NOT to over bake these! They may not look done but they are!
  • Allow to cool for several minutes before transferring to your mouth--er, a cooling rack. 

Notes

  • Too much candy cane near the edges of the cookie will run. Now this is the only issue I have with these cookies and I have been able to figure out a way for the most part to help keep the candy cane from running in all directions. When you scoop the cookies onto the cookie sheet, check around the edges to see if there are any big pieces of candy cane. If there are,  either pull them out or try to press them into the dough. Having the candy cane run doesn't ruin the cookie--it just doesn't look quite as pretty!
  • When in doubt, crush the candy canes REALLY SMALL. This will alleviate most issues with candy canes running. Just skip the big chunks--you will still love these!
  •  
  • Chilling cookie dough is always a great idea. It helps to solidify the fats in the cookie so that when baking it takes longer for them to soften. No time to chill? Not the end of the world, but there will be a difference in the chewiness of the cookie.
  • I tried to make these simple to double the batch if you are wanting to make more to share with the people you love! I have made double the batch several times with great results!
  • Candy canes are great, but peppermint candies will work fine if it is not candy cane season.

Nutrition

Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 121mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Calcium: 24mg | Iron: 1mg