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–+ servings
Chocolate Chip Cookies

Chocolate Chip Cookies with a Festive Peppermint Twist

Indulge in these delightful Chocolate Chip Cookies with a festive peppermint twist, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter softened to room temperature
  • ¾ cup Brown Sugar substitute with coconut sugar if desired
  • ½ cup Granulated Sugar reduce amount if preferred
  • 2 large Eggs or use a flaxseed egg for a vegan option
  • 1 teaspoon Vanilla Extract use pure extract for best results
  • 2 ¼ cups All-Purpose Flour gluten-free flour can be used with adjustments
  • 1 teaspoon Baking Soda ensure it's fresh
  • ½ teaspoon Salt sea salt can add a unique twist
For the Chocolate and Peppermint
  • 1 cup Chocolate Chips (Dark & White) substitute with favorite chocolate alternatives
  • ½ cup Crushed Candy Canes optional for festive crunch
For the Drizzle
  • 1 cup Melted White Chocolate for drizzling over cooled cookies

Equipment

  • Electric mixer
  • Mixing bowls
  • baking sheets
  • Parchment paper
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  2. Cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Incorporate the eggs one at a time and stir in the vanilla extract until fully combined.
  4. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
  5. Fold in the chocolate chips and crushed candy canes until evenly distributed.
  6. Drop balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
  8. Cool the cookies on the baking sheets for about 5 minutes before transferring to a wire rack.
  9. Drizzle melted white chocolate over the cooled cookies and sprinkle with additional crushed candy canes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

Chill the dough for at least 30 minutes before baking for thicker cookies. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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