Description
Festive peppermint chocolate chip cookies with a soft, buttery dough and crunchy peppermint.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. Mix in the vanilla and peppermint extracts, then beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the creamed mixture, mixing until just combined.
- Stir in the chocolate chips and crushed peppermint candies until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes or until edges are golden. Rotate halfway through if needed.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container to keep cookies soft. Freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 20g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg