Winter Wonderland Cookies
A festive cookie with a peppermint-kissed twist on the classic chocolate chip, featuring crunchy crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- Crushed candy canes for topping (about 1/2 to 3/4 cup)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
- Beat the softened butter with the granulated and brown sugars until smooth and slightly fluffy, about 2–3 minutes.
- Mix in the vanilla. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined.
- Stir in the chocolate chips and peppermint extract until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets spaced 2 inches apart.
- Press a pinch of crushed candy cane onto the top of each dough mound.
- Bake for 9–11 minutes, or until the edges are golden and centers look set but still soft.
- Let the cookies cool on the baking sheets for 3–5 minutes, then transfer to wire racks to cool completely.
Notes
For best results, use room temperature butter and don’t overbake the cookies.
Find it online: https://www.mealbreeze.com/winter-wonderland-cookies/