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Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies combine rich chocolate and refreshing peppermint with a creamy texture for a festive treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 4 oz unsalted butter, at room temperature Always use unsalted for better control over the flavors.
  • 4 oz cream cheese, at room temperature This addition keeps the cookies soft and adds richness.
  • 1 cup granulated sugar For sweetness and a slight crunch.
  • 1/4 cup brown sugar Adds moisture and depth of flavor.
  • 2 large eggs, at room temperature Helps bind and aerate the dough.
  • 2 teaspoons vanilla extract Use quality vanilla to elevate the taste.
  • 2 3/4 cups all-purpose flour The base providing structure.
  • 1 teaspoon baking soda For puffing up while baking.
  • 1/4 teaspoon cream of tartar Helps stabilize the cookies.
  • 1/4 teaspoon fine sea salt Balances the sweetness.
For the Chocolate and Peppermint
  • 4 oz semi-sweet chocolate, chopped For rich chocolatey goodness.
  • 4 oz white chocolate, chopped Provides a beautiful contrast in flavor.
  • 4 pieces candy canes, crushed Adds peppermint crunch and holiday visual.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line your 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 and chunky bits.
  3. Cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Using a spatula, fold in the chopped semi-sweet chocolate, white chocolate, and crushed candy canes.
  8. Scoop the dough (about 3 tablespoons) onto the prepared baking sheet, leaving space between cookies.
Baking
  1. Bake for 12-14 minutes until edges are golden and centers are slightly soft.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  3. For a festive touch, melt extra white chocolate and drizzle over cooled cookies (optional).

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage up to 3 months.