Description
These Peppermint Chocolate Chip Cookies taste like Christmas magic in every bite – crisp edges, chewy centers, and that perfect chocolate-mint combo will make them disappear fast!
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups (350g) semi-sweet chocolate chips
- ⅔ cup crushed peppermint candies or candy canes, divided
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extract.
- Gradually add dry ingredients to wet mixture, beating on low speed just until combined.
- Fold in chocolate chips and half of the crushed peppermint candy.
- Cover dough and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are just turning golden.
- Immediately after removing from oven, sprinkle remaining crushed peppermint candy over the tops, gently pressing larger pieces into the surface.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.