Peppermint Chocolate Chip Cookies
Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!
Servings: 40
Calories: 196kcal
Ingredients
- 1 cup butter salted or unsalted
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chips plus more for garnish
- 10 ounces Hershey's Candy Cane Kisses unwrapped and coarsely chopped
Instructions
- Preheat oven to 350 degrees°.
- Add butter to a mixer bowl and beat at medium speed until creamy about 2 minutes.
- Add granulated sugar and brown sugar, mixing until fluffy.
- Next add eggs and vanilla extract mixing until combined.
- Add flour, salt and baking soda, mix just until combined. Fold in chocolate chips and chopped Candy Cane Kisses.
- Scoop onto a greased or lined baking sheet about 2 inches apart.
- Bake for 10 minutes for soft cookies and 12 minutes for crunchy cookies.
- Remove from oven.
- Top each cookie with more chocolate chips if desired.
- Cool on baking sheet 2 minutes before removing to a wire rack to finish cooling.
Notes
- Make Peppermint Chocolate Chip Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
- Storage: Store cooled cookies in an airtight container 4-5 days.
- Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
- Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 148mg | Fiber: 1g | Sugar: 17g
