Servings: 24 cookies
Calories: 150kcal
Equipment
- Oven
- baking sheets
- parchment paper
- Large bowl
- Mixing Spoon
- Sifter
- cookie scoop
Ingredients
For the Cookie Base
- 2 cups All-Purpose Flour Gluten-free flour can be used for dietary needs.
- 1 teaspoon Baking Soda Leavening agent.
- 1 teaspoon Salt Enhances flavor.
- 1 cup Unsalted Butter Softened before use.
- ¾ cup Brown Sugar Light or dark brown sugar can be used.
- ¾ cup Granulated Sugar Reduce for a less sweet cookie.
- 2 large Eggs Use room-temperature eggs.
- 2 teaspoons Vanilla Extract Use pure vanilla for best flavor.
For the Chocolate and Peppermint Twist
- 1 cup Dark Chocolate Chips Opt for high-quality chocolate.
- ½ cup White Chocolate Chips Can be swapped with more dark chocolate.
- ½ cup Crushed Candy Canes Optional for stronger peppermint flavor.
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl.
- Add eggs one at a time, then mix in the vanilla extract until fully combined.
- Sift together the all-purpose flour, baking soda, and salt, then gradually incorporate into the wet ingredients.
- Fold in the dark chocolate chips, white chocolate chips, and crushed candy canes.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges are golden brown; let cool on baking sheets for 5 minutes.
- Optional: Drizzle melted white chocolate over cooled cookies and sprinkle additional crushed candy canes.
Notes
Chill the dough for at least 30 minutes before baking to maintain structure. Use high-quality dark chocolate chips for richer flavor.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!