Peppermint Chocolate Chip Cookies

Cookies
December 11, 2020
Cookies
December 11, 2020

Peppermint Chocolate Chip Cookies

  • Prep time: 15 min
  • Cook time: 10 min
  • Total time: 45 min

These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

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Peppermint Chocolate Chip Cookies

These candy cane chocolate chip cookies are loaded with crushed up candy canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

peppermint chocolate chip cookies with candy canes

Peppermint Chocolate Chip Cookies

Oh hello. I have a present for you today. It’s this recipe for peppermint chocolate chip cookies. SURPRISE. I know how much you all love your holiday cookies, so we whipped up these festive chocolate chip cookies loaded with candy canes and dark chocolate.

peppermint chocolate chip cookies

What are candy cane chocolate chip cookies?

Only the most festive Christmas cookie of all time. Take your favorite chocolate chip cookies and load them up with candy canes. Peppermint and chocolate is one of my favorite flavor combinations all year long. But the holiday season is it’s time to shine. Candy canes, peppermint schnapps, mint Oreo truffles… I mean chocolate peppermint is probably my favorite holiday flavor. And it’s absolutely scrumptious all wrapped up in a chewy chocolate chip cookie.

peppermint chocolate chip cookies

What do you need to make peppermint chocolate chip cookies?

Alright, let’s get into the details! You’ll only need 8 ingredients to whip up these scrumptious peppermint chocolate chip cookies; here’s your grocery list, bbs:

  • Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies!
  • Brown Sugar: Brown sugar will give you a perfectly chewy and soft texture!
  • Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
  • Vanilla Extract: Pure vanilla extract is a nonnegotiable when it comes to chocolate chip cookie baking.
  • Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
  • Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb.
  • Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie.
  • Candy Canes: Candy canes will add a minty crunch to these peppermint chocolate chip cookies. Make sure you crush them up well to avoid any pieces that are too big.

candy cane chocolate chip cookies

Tips for the best candy cane chocolate chip cookies

These loaded candy cane chocolate chip cookies are a simple cookie recipe to throw together. You’ll only need 1 bowl, 8 ingredients and an hour to whip up these Christmas cookies. Follow these three tips and you’ll have perfect peppermint chocolate chip cookies every time.

  • Use high quality ingredients: Your baked good are only as good as your ingredients. We recommend splurging on good butter and chocolate for the best results!
  • Make sure your candy canes are well crushed: The last thing you want when it comes to cookie eating is a cracked tooth. Make sure your candy cane chunks aren’t too big to avoid any excessive crunch.
  • Under bake your cookies: In fact, when in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂

peppermint chocolate chip cookies

Happy holiday baking, sweet friends! We hope you enjoy these peppermint chocolate chip cookies.

XX

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Loaded Candy Cane Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

These candy cane chocolate chip cookies are loaded with crushed up canes and pools of dark chocolate enveloped in a perfectly chewy chocolate chip cookie with just the right amount of crunch. You’ll love these peppermint chocolate chip cookies all year long!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 16 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 16 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup + 3 Tablespoons brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 1/2 cups semi sweet chocolate
  • 5 regular sized candy canes, crushed up

Instructions

    1. In a large mixing bowl combine the melted butter and sugar. Whisk until smooth and glossy. Add in the egg, egg yolk, and vanilla extract. Mix well.
    2. In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate and crushed up candy canes . Do not over mix.
    3. Refrigerate the cookie dough for at least a half hour, or overnight.
    4. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
    5. Allow to cool before eating!

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  1. A great recipe! I’ve made the recipe several times and left the dough overnight, mostly due to timing. I used a .5 oz scoop (70) and got around 28-29 cookies. They weren’t as “fluffy” as the pictures but flavor and texture still came out great and I’ve received many compliments 🙂






  2. I was hesitant to make these after reading a few negative reviews about the dough’s consistency. I have made them twice now and both times they turned out delicious. I like my cookies thinner with crisp edges and a soft center. These get a five star rating!

    • Hi! We actually updated the recipe since those older reveiws, so I’m so happy to hear you’re enjoying the new one!

  3. I was so excited to make these cookies. I melted the butter..the dough with everything in it was
    kind of runny..I left the dough in the fridge for an hr. to firm up. When I baked them they spread quite a bit.
    They just didn’t turn out very well. They were too thin. Tasted ok but didn’t look very good. I’m going
    to make them again without melting the butter to see if they thicken up maybe add another 1/4 c flour?
    Thoughts?

    • Hi Debra! I’m so sorry to hear these spread too much for you! Try adding 1/4 cup more flour or chilling the dough overnight!