Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are everything you love about soft and chewy chocolate chip cookies with a holiday twist! These delectable holiday cookies are chewy and gooey and loaded with both white and dark chocolate chunks and bits of candy canes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 18 - 20 cookies
Ingredients
- 1 stick (4 oz) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 4 oz semi-sweet chocolate, chopped
- 4 oz white chocolate, chopped
- 4 candy canes
Instructions
- Preheat an oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Place the candy canes in a ziplock bag and seal. Use a rolling pin to smash them into small pieces.
- Cream the butter, cream cheese, and sugars. In a mixing bowl, use a hand mixer to cream the butter, cream cheese, and both sugars together until light and fluffy. Mix the eggs in one and a time and mix in the vanilla.
- Fold in the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt together. Add the dry ingredients to the wet and mix until just barely combined.
- Mix in the chocolate and peppermint. Using a rubber spatula, fold in the chopped chocolate and candy canes until evenly dispersed.
- Scoop. Use a cookie scoop to create uniform cookie dough balls so that they bake evenly. Use a 3 tablespoon scoop to scoop the cookie dough into balls. Arrange them on a parchment lined baking sheet, giving some space between each cookie.
- Bake. Bake for 12-14 minutes, until puffy but still soft in the center. Let them cool and then drizzle with melted white chocolate, if desired.