Peppermint Candy Cane Chocolate Chip Cookies
Ingredients
-
2
cups plus 2 tablespoons
flour
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
12
tablespoons
butter (1 ½ sticks, melted and cooled until warm)
-
1
cup
brown sugar (light or dark)
-
½
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
-
1
teaspoon
peppermint extract
-
1 ½
cups
semi-sweet or bittersweet chocolate chips
-
½
cup
crushed peppermint candies or candy canes (plus extra for dipping)
Instructions
- Preheat the oven to 325℉ and adjust the oven racks to upper- and lower-middle positions.
- In a medium bowl, mix flour, salt, and baking soda together and set aside.
- In a large bowl, mix butter and sugars until thoroughly blended.
- Add the egg, egg yolk, vanilla extract, and peppermint extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the chocolate chips and crushed peppermint candies.
- Using a cookie scoop, take rounded scoops of dough and lightly dip the tops in additional crushed candy cane.
- Chill the dough for 15-30 minutes to help the cookies retain their shape.
- Bake for 10-13 minutes until the edges are hard and the centers are soft and puffy.
- Cool cookies on the baking sheets before serving or storing in an airtight container.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
174
Total fat
6g
Total carbohydrates
28g
Total protein
2g
Sodium
119mg
Cholesterol
15mg
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