Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft, chewy peppermint chocolate chip cookies packed with crushed candy canes and a mix of white and dark chocolate chips, perfect for the holiday season.

  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup sugar
  • 1/3 cup light brown sugar, packed firmly
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour (204 g)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup white chocolate chips
  • 3/4 cup dark or regular chocolate chips
  • 5 candy canes, crushed into fine pieces (about 1/4 cup plus a tablespoon)

Instructions

  1. Use a hand or stand mixer to cream the softened butter, sugar, and brown sugar together until creamy and light, about 3-4 minutes.
  2. Add vanilla extract and egg, then beat just until everything is mixed, about 20 seconds; avoid overmixing to prevent tough cookies.
  3. Whisk together flour, sea salt, and baking soda in a separate bowl.
  4. Gradually stir dry ingredients into the wet mixture until just combined; avoid overmixing to keep cookies tender.
  5. Fold in white and dark chocolate chips along with the crushed candy canes.
  6. Seal dough tightly and chill in the fridge for 30 to 60 minutes, or up to 3 days. If chilled longer than two hours, let sit out 10-15 minutes before baking.
  7. Preheat oven to 350°F (175°C). Shape dough into balls using a scoop or hands and place spaced about 2 inches apart on a parchment-lined baking sheet.
  8. Bake for 9-12 minutes, until cookies are lightly golden around edges. Optional: gently nudge edges into round shape with a biscuit cutter after baking.
  9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use softened but still cool butter—not mushy—to achieve the best texture; it should spring back with slight indentation when pressed., Flour weight can vary; 204 grams works best. If not measuring by weight, keep extra flour on hand to adjust., Don’t skip creaming butter and sugar for 3+ minutes to trap air bubbles for better rise., If doubling the recipe, adjust flour to 408 grams; for triple, 612 grams., Watch candy cane placement on cookie edges to prevent melting and running; press large pieces in or remove them., Crush candy canes finely to avoid messy melting and maintain cookie appearance., If dough spreads too much, add 1-2 tablespoons more flour., Always use fresh baking soda for proper rise and texture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 152 kcal
  • Fat: 7 g
  • Carbohydrates: 20 g
  • Protein: 2 g