Description
A delightful treat that combines rich chocolate with refreshing peppermint, perfect for holiday gatherings or cozy nights at home.
Ingredients
Scale
- 1 stick (4 oz) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 4 oz semi-sweet chocolate, chopped
- 4 oz white chocolate, chopped
- 4 candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the candy canes in a ziplock bag and smash them into small pieces using a rolling pin.
- Cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped semi-sweet chocolate, white chocolate, and smashed candy canes.
- Use a cookie scoop to form uniform balls of dough, about 3 tablespoons each, and place them on the lined baking sheet.
- Bake for 12-14 minutes until puffy but still soft in the center. Let them cool, and drizzle with melted white chocolate if desired.
Notes
For best results, ensure butter and cream cheese are fully softened. Do not overmix the dough once you add the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, peppermint, chocolate chip, holiday treats, dessert