Chocolate Candy Cane Crunch Cookies
These festive Peppermint Chocolate Chip Cookies are the perfect treat for the holiday season. Each bite is a delightful combination of rich chocolate, refreshing peppermint, and sweet chocolate chips, creating a wonderful flavor experience. These cookies are easy to make and will surely bring joy to any gathering or celebration.
— Constant Cookbook
Ingredients
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 10 drops peppermint oil or 2 teaspoons peppermint extract
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups Gold Medal all purpose flour
- 1/2 cup cocoa powder (I used , unsweetened)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup mini chocolate chips
- 1/2 cup
- 1/2 cup melted
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- In a large mixing bowl or stand mixer, beat the butter and sugars until well combined. Add peppermint extract, eggs and vanilla mixing to combine. Add flour, cocoa powder, baking soda and salt, mixing to combine. Stir in chocolate chips and candy cane pieces.
- With medium cookie scoop, place dough 1 inch apart. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Drizzle white chocolate over each cookie if desired.
Yield
2 dozen cookies
Nutrition
- Calories: 143 kcal
- Carbohydrate Content: 27 g
- Protein Content: 2 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 15 mg
- Sodium Content: 62 mg
- Fiber Content: 1 g
- Sugar Content: 18 g
- Serving Size: 1 serving
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