0 from 129 votes
Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are loaded with candy cane pieces and are the perfect way to get into the Christmas spirit! They are quick and easy to make with no chilling and perfect for taking to a holiday cookie exchange.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 24 cookies
Calories: 279 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup salted butter softened (227g)
- 1 cup granulated sugar (200g)
- 1 cup light brown sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet or dark chocolate chips
- 6 peppermint candy canes crushed
Instructions
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and light, about 3-4 minutes.
- Add eggs, vanilla, and peppermint extract. Mix well until combined, scraping the bottom and sides of the bowl so everything mixes together evenly.
- Add flour, baking soda, and salt. Mix on medium-low speed just until combined.
- Stir in chocolate chips and candy cane pieces.
- Line two baking sheets with parchment paper. Use a small cookie scoop to scoop balls of cookie dough onto the parchment paper. You can sprinkle the tops of the cookies with extra candy cane pieces, if desired. Refrigerate for at least 30 minutes. Preheat oven to 350°F while the cookies chill.
- Bake for 10-12 minutes until lightly browned. Cool for 5-10 minutes before transferring to wire racks to cool completely.
Cup of Yum
Notes
- Keep in mind that if there are candy cane pieces on the edges of the cookies while they bake they might melt on the pan. It's helpful to move those to the tops of the cookies before baking and be sure to use parchment paper to keep the cookies from sticking to the pan.
- Storage: These cookies keep well on the counter for about 5 days in an airtight container.
- Freezing: If you want to freeze the cookie dough, I like to scoop the cookies into balls first and flash freeze for about an hour before transferring to a freezer-safe Ziploc bag for longer term storage. You can bake them straight from frozen just by adding an extra couple of minutes to the bake time. You can also freeze the baked cookies for up to 2 months.
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
234mg
(10%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
258IU
(5%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 234mg | 10% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.