Peppermint Chocolate Chip Cookies
These peppermint chocolate chip cookies are like peppermint bark in a cookie, and they are so good! Perfect for Christmas and the holidays. If you love the peppermint chocolate combination like I do, then you are going to love these! I loaded them with crushed candy canes, semi-sweet chocolate, and white chocolate. Try them out and let us know what you think!
Servings: 0
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup brown sugar (light or dark)
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2½ cups all-purpose flour spoon & leveled
- 1 tsp baking soda
- 1 tsp sea salt
- ½-⅔ cup semi-sweet chocolate chips or whatever you prefer
- ½-⅔ cup white chocolate chips
- ⅓-½ cup candy canes crushed
- flakey sea salt for sprinkling
Instructions
- Using a stand mixer or a hand mixer, cream together the butter and both sugars in a bowl until incorporated.
- Next, add in the egg and vanilla extract. Mix well.
- Add in the flour (spoon & leveled), baking soda, and sea salt. Mix.
- Pour in the chocolate chips, white chocolate chips, and crushed candy canes and make sure to spread throughout the dough as evenly as you can using a rubber spatula.
- Cover the bowl and store in the fridge for 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!Y You CAN bake right away, your cookies with just be a little flatter and spread more.
- Preheat oven to 375F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 20-24 cookies.
- Bake for 11-15 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. Sprinkle with flakey sea salt.
- Cool the cookies on a cooling rack & ENJOY!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won’t even know it was frozen!