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Peppermint Chocolate Chip Cookies

Chewy Peppermint Chocolate Chip Cookies to Delight Your Senses

These Chewy Peppermint Chocolate Chip Cookies combine smooth white chocolate chunks and refreshing candy canes, perfect for the holiday spirit.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 stick Unsalted Butter Provides richness and moisture; ensure it's at room temperature for easy creaming.
  • 4 oz Cream Cheese Keeps cookies soft and adds a slight tang; must also be at room temperature.
  • 1 cup Granulated Sugar Adds sweetness and structure; no substitutions needed for this recipe.
  • 0.25 cup Brown Sugar Adds moisture and deeper caramel flavors to your cookies.
  • 2 Eggs Acts as a binding agent; use room temperature eggs for better mixing.
  • 2 teaspoons Vanilla Extract Enhances overall flavor; stick to the suggested amount for best results.
  • 2.75 cups All-Purpose Flour Provides necessary structure; essential for achieving that chewy cookie texture.
  • 1 teaspoon Baking Soda Serves as a leavening agent for a light and puffy cookie.
  • 0.25 teaspoon Cream of Tartar Stabilizes the dough and contributes to a tender texture.
  • 0.25 teaspoon Fine Sea Salt Balances the sweetness and enhances the chocolate flavors.
For the Chocolate and Crunch
  • 4 oz Semi-Sweet Chocolate Adds richness and a classic chocolate flavor that pairs perfectly with peppermint.
  • 4 oz White Chocolate Offers sweetness and a beautiful contrast in flavor; don't skip this!
  • 4 Candy Canes Brings a festive crunch and peppermint flavor; can be substituted with peppermint extract if desired.

Equipment

  • mixing bowl
  • cookie scoop
  • baking sheet
  • Parchment Paper
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
  2. Crush the candy canes in a ziplock bag using a rolling pin until you have a mix of fine bits and larger chunks.
  3. In a mixing bowl, combine unsalted butter and cream cheese with granulated and brown sugar, beating until light and fluffy (2-3 minutes).
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Whisk together flour, baking soda, cream of tartar, and fine sea salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Fold in the chopped semi-sweet and white chocolates along with the crushed candy canes.
  8. Using a cookie scoop, portion the dough onto the prepared baking sheet.
  9. Bake for 12-14 minutes until puffy and lightly golden around the edges.
  10. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients, especially butter and cream cheese, are at room temperature for a smooth dough and tender cookies.

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