Chocolate Chip Christmas Cookies
Deliciously soft and chewy chocolate chip cookies with a festive twist from crushed candy canes.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened) Make sure your butter is softened for easy mixing.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract For a stronger mint flavor, add peppermint extract instead.
Dry Ingredients
- 3 cups all-purpose flour You can swap for gluten-free flour to make them gluten-free.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 2 cups semi-sweet chocolate chips Can substitute with dark or milk chocolate chips.
- 1 cup crushed candy canes Add on top for decoration.
- 1/2 cup white chocolate chips
- snowflake sprinkles (for decoration) Add for a festive touch.
Instructions
Preparation
- Cream the butter and both sugars together in a large bowl until smooth and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt. Slowly add this mixture to the wet ingredients.
- Gently fold in the chocolate chips, crushed candy canes, and white chocolate chips.
- Use a spoon to shape the dough into small balls and place them on a baking sheet.
- Add snowflake sprinkles on top for a festive touch.
Baking
- Bake in a preheated oven until the cookies are golden, about 10 minutes.
- Let them cool on a wire rack.
Notes
To keep these cookies fresh, store them in an airtight container for about a week at room temperature. You can freeze the cookie dough by scooping it onto a baking sheet and freezing until solid; then place the dough balls in a bag. No need to thaw before baking, just add a few minutes to the baking time.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 120mgSugar: 10g
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