Peppermint Chocolate Chip Cookies

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These peppermint chocolate chip cookies are thick, soft, and bakery-style with big pockets of melty chocolate and crunchy candy cane pieces. The dough uses an extra egg yolk and cornstarch for a rich (without chilling!). Perfect for cookie exchanges, gifting, or a cozy December baking moment.

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Prep Time18

Cook Time10

Total Time28

Servings: cookies

Author: Molly Thompson

INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter room temperature
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg + 1 egg yolk room temperature
1 teaspoon vanilla extract
4 oz semi-sweet chocolate bar chopped, plus more to top
4 oz white chocolate bar chopped, plus more to top
1/2 cup crushed candy cane plus more to top (about 4-5 candy canes)

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F and line light-colored baking sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the dry ingredients including the flour, baking soda, corn starch, and salt.
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 Tablespoon cornstarch, 1/2 teaspoon salt
Cream butter and sugar (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy, 2-3 full minutes.
3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
Add egg and vanilla (2 min): Add the egg, egg yolk, and vanilla, and beat for another 1-2 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
1 large egg + 1 egg yolk, 1 teaspoon vanilla extract
Finish the dough (2 min): With the mixer on low, slowly add the dry ingredients and mix until combined.
Mix in the chocolate and peppermint (2 min): Add the chopped chocolate, chopped white chocolate, and crushed candy canes, including the small bits/shards left on the cutting board. Stir with a rubber spatula until combined.
4 oz semi-sweet chocolate bar, 4 oz white chocolate bar, 1/2 cup crushed candy cane
Scoop and bake (12 min): Use a large cookie scoop (or a scant 1/4 cup) to scoop and form tall mounds of dough. Forming them into taller ovals rather than balls makes them thick and soft. Place on the baking sheet 2-3 inches apart. Bake for 10-12 minutes, until the edges are slightly golden and the tops are just set.
Shape and top (5 min): Right out of the oven, swirl the rim of a glass gently around the edges to form a perfect circle. Press extra chocolate and peppermint pieces onto the warm cookies. Cool for 5 minutes on the baking sheet then transfer to a wire rack.1

Notes

Room temperature butter: Room temp butter should still feel cool to the touch (about 67°F) and leave a small indent when you press into it. I only leave mine out on the counter for one hour. It should be soft enough to beat but not any more than that. This is critical to the final texture of the cookies.

Nutrition

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