Peppermint chocolate chip cookies
Peppermint chocolate chip cookies are soft on the inside, chewy on the outside, and are a beautiful and festive cookie for the holidays!
Ingredients
- 1 ¼ cups white whole wheat flour, or regular all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
- ⅓ cup crushed peppermint, about 5 candy canes
Instructions
- Preheat the oven to 350. Line two baking sheets with silpats or parchment paper and set aside.
- In a large bowl, combine the flour, baking soda and salt.
- In a separate medium bowl, cream together the butter and both sugars using a stand or hand mixer until light and fluffy. Add the vanilla and egg and stir to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix.
- Fold in the chocolate chips.
- Place the dough in small rounds onto the prepared pans, using about 1 ½ tablespoons of dough per cookie. Leave about 2 inches between cookies.
- Sprinkle the crushed peppermint pieces onto the top of each cookie. I use my fingers and just place a small mound on the top of each cookie.
- Bake the cookies at 350 for 10-12 minutes, until golden brown and almost done.
- Transfer cookies to a wire rack to cool completely.
- Store in an air-tight container in the pantry for up to 1 week.
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Notes
I use white whole wheat flour in all of my baking, but you can substitute regular all-purpose flour here if that’s what you have and use.
You could also substitute in some colored candy canes if you wanted these to be multi-colored instead.
Also, you could substitute white chocolate chips in this recipe.
You need crushed peppermint for this recipe. You can use either round mints or candy canes for this recipe. (Five regular-sized candy canes makes the perfect amount for this recipe.) To crush your peppermint pieces or candy canes, simple unwrap them and put the pieces into a ziptop bag. Seal the bag and use a rolling pin to smash the pieces in the bag until they are broken up. You don’t want all powder but you don’t want any large pieces either.
Video
Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 64mg | Fiber: 1g | Sugar: 11g
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