Description
Delicious cookies with a delightful mix of chocolate and crushed candy canes, perfect for the holiday season!
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter (melted and slightly cooled)
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (at room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup (128 g) semi-sweet chocolate chips
- ½ cup (85 g) white chocolate chips
- 5 candy canes (crushed)
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combined.
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated.
- With a spatula or wooden spoon, stir in the flour mixture, semisweet chocolate chips, white chocolate chips, and crushed candy canes.
- Using a small cookie scoop, scoop dough into 2 tablespoons portions (about 50 g). Place on a parchment lined sheet and cover the cookie dough balls tightly and chill in the refrigerator for at least 2 hours up to overnight.
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper. Place cookie dough balls spaced a few inches apart.
- Before baking, top each cookie dough ball with a few chocolate chips and candy cane pieces.
- Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up.
- Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- For best results, chill the cookie dough for at least 2 hours.
- Feel free to adjust the amount of crushed candy canes for more or less peppermint flavor.
- These cookies can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg