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.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring cups and spoons
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
- 2.25 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Crushed Candy Canes (reserve some for garnish)
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and crushed candy canes until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 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 (optional).
Notes
For extra peppermint flavor, add 1/2 teaspoon of peppermint extract along with the vanilla extract. Store cookies in an airtight container at room temperature for up to 3 days.