Description
Delightful peppermint and chocolate cookies perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup crushed candy canes (plus more for decoration)
- 1 cup white chocolate chips
- 1/2 cup peppermint extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking soda, and salt in a separate bowl. Gradually add this mixture to the butter mixture, stirring until just combined.
- Fold in the chocolate chunks and 1/4 cup of crushed candy canes.
- Drop by tablespoonfuls onto ungreased baking sheets, leaving space between each one.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Remove from the oven and let cool on the sheet for a few minutes before transferring to wire racks.
- Melt the white chocolate chips until smooth.
- Drizzle the melted white chocolate over each cookie and sprinkle with the remaining crushed candy canes.
- Allow frosting to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg