Peppermint Chocolate Chip Cookies

Chocolate chip cookies receive a makeover just in time for Christmas! These Peppermint Chocolate Chip Cookies include crushed candy canes and a sweet topping.

Chocolate chip cookies receive a makeover just in time for Christmas! These Peppermint Chocolate Chip Cookies include crushed candy canes and a sweet topping.

Do you have a go to cookie recipe you make every year?


For my mom, it’s Sea Foam Cookies. For my cousin, it’s Fruit Cake Cookies. For me, it’s Peppermint Chocolate Chip Cookies.

Chocolate chip cookies receive a makeover just in time for Christmas! These Peppermint Chocolate Chip Cookies include crushed candy canes and a sweet topping.

Ever since I was a little girl I was fascinated by this flavor combo. I made these for my birthday in 5th grade  (although I overbaked them a little!) & they are always the cookie I leave for Santa!

This version is slightly updated with your choice of icing or white chocolate. 

Chocolate chip cookies receive a makeover just in time for Christmas! These Peppermint Chocolate Chip Cookies include crushed candy canes and a sweet topping.

Here are some tips for perfect cookies:

  • Crush candy canes in a food processor. Strain extra ground candy canes.
  • Make small batches of cookies. This helps all the cookies bake evenly.
  • Don’t handle the dough too much. This can cause unequal cookie quality.

Happy Holidays!

Peppermint Chocolate Chip Cookies

Ingredients

    Cookies:
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cashew milk
  • 1/2 cup crushed candy canes
  • 1/2 cup chocolate chips
  • Topping:
  • 1/2 cup white chocolate
  • 1 tsp canola oil
  • - or -
  • 1/2 cup powdered sugar
  • 1 tbsp boiling water

Instructions

    Cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda and salt in medium bowl.
  3. In large bowl, use a fork to combine brown sugar, sugar, canola oil and vanilla extract. Add cashew milk.
  4. Stir in dry ingredients.
  5. Once combined, fold in candy canes and chocolate chips. Roll dough into 24 equal balls. Flatten slightly on baking sheets.
  6. Bake for 10 minutes. Allow to cool 5 minutes.
  7. Topping:
  8. Once cool, melt white chocolate and stir in canola oil - or - mix together powdered sugar and water. Spread over cookies and sprinkle with crushed candy canes.
http://mycookingspot.com/peppermint-chocolate-chip-cookies/

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Megan is the creator of The Emotional Baker, a food blog focused on creating vegan treats. She is a North Carolina native, runner, swimmer, cyclist (but not a triathlete - yet,) environmental advocate and animal lover. Each week she shares eco-conscious treats that exclude dairy and eggs, without sacrificing flavor. Common ingredients are used so everyone can make these goodies at home.

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