Peppermint Chocolate Chip Cookies
cookies
These Peppermint Chocolate Chip Cookies are loaded with peppermint candy and chocolate chips! The soft cookie base with festive add-ins provides a festive and tasty twist to a classic cookie recipe.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- 2 ounces cream cheese room temperature
- 7 tablespoons unsalted butter melted
- ¼ cup vegetable oil
- 1 egg
- 1 tablespoon milk
- 1 ¼ teaspoon pure vanilla extract
- 1 cup dark chocolate chips Can use semi-sweet
- ¼ cup crushed candy canes
- ¾ cup Andes Peppermint Baking Chips Or you can chop (1) 4.67 ounce box Andes Peppermint Crunch Thins
- additional dark chocolate chips for garnish
- 3 candy canes, roughly chopped for garnish
Instructions
- Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a mixing bowl, beat the cream cheese and sugar until smooth and well combined, about 3 minutes.
- Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. Batter should be smooth and creamy.
- Gradually add the dry ingredients until just combined. Add the 1 cup dark chocolate chips, 1/4 cup crushed candy canes, and 3/4 cup Andes Peppermint Baking Chips and mix completely.
- Using a #60 cookie scoop or tablespoon, place scoops of dough onto prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
- In a resealable sandwich bag, place the 3 candy canes you'll be using for garnish and roughly break with the butt end of a knife or a rolling pin. You want larger broken pieces, not the finer bits that went into the cookies.
- Bake cookies for 9-12 minutes or until just slightly golden. Upon removing from the oven, place a few of the larger chopped candy cane pieces and additional dark chocolate chips on tops of each cookie, if desired. Then, to form neater and more rounded edges on the cookies, use the opening of a glass, top of a small bowl or biscuit cutter to gentle circle around the cookie.
- Allow the cookies to cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 0.3mg