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Freshly baked Peppermint Chocolate Chip Cookies topped with crushed candy canes on a cooling rack
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Peppermint Chocolate Chip Cookies

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 24 servings
Calories: 165kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 1/4 cups semi -sweet chocolate chips
  • 1/2 cup crushed peppermint candies

Instructions

  • Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy.
  • Add the egg, vanilla extract, and peppermint extract, beating until fully incorporated.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing only until no flour streaks remain.
  • Fold in the semi-sweet chocolate chips and 1/4 cup of the crushed peppermint candies by hand.
  • Scoop 1.5-tablespoon portions of dough and place them on the prepared baking sheets, spaced 2 inches apart.
  • Bake for 9 to 11 minutes, or until the edges are set and lightly golden but the centers remain soft.
  • Immediately sprinkle the remaining 1/4 cup of crushed peppermint candies over the tops of the warm cookies.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.