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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies bake up with golden edges, soft centers, semisweet chocolate chips, and crushed candy canes in every bite. The dough comes together with an electric mixer and bakes one sheet at a time for an easy holiday cookie.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 49 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 1.5 cups semisweet chocolate chips
  • 0.5 cup candy canes crushed

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla and peppermint extracts.
  7. Mix in the flour mixture on low speed just until combined.
  8. Stir in the chocolate chips and crushed candy canes.
  9. Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look just set.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are golden and the centers look just set. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week; freeze yes, for up to 3 months. For a dairy-free option, use dairy-free butter and semisweet chocolate chips.