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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

Festive and delicious peppermint chocolate chip cookies, perfect for the holidays. These cookies are easy to make and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter (2 sticks), softened
  • 1 cup Granulated Sugar
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips
  • 1 cup Crushed Candy Canes (reserve some for garnish)

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Measuring cups and spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips and crushed candy canes until evenly distributed.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Garnish with extra crushed candy canes, if desired.

Notes

For extra peppermint flavor, add a few drops of peppermint extract along with the vanilla. Store cookies in an airtight container at room temperature for up to a week.