Peppermint Chocolate Chip Cookies
These are the perfect elegant and festive holiday cookie! The peppermint extract and crushed candy canes add a holiday twist to your traditional chocolate chip cookies.
Servings: 20 cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter room temperature
- ¼ cup sugar
- ½ cup dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 eggs
- 7 oz. semisweet chocolate chunks roughly chopped
- 6 crushed candy canes about ½ cup
Instructions
- Position a baking rack in the middle of the oven and preheat the oven to 350°. Line baking sheets with parchment paper or silicon mats.
- In a medium bowl, whisk together flour, baking soda, and salt and set aside.
- In a large mixing bowl or stand mixer, beat together butter, sugar, and brown sugar until creamy, about 2 minutes. Add in both extracts and eggs and mix until just combined. Add in dry ingredients and mix until incorporated. Use a spatula to fold in chocolate chunks and candy canes.
- Roll the dough into 20 even-sized balls and place them at least 5 inches apart on a baking sheet. Place the cookies in the freezer for at least 10 minutes, or until cold (this will help prevent them from over-spreading).
- Bake for 9-12 minutes, or until the bottom of the cookies begins to turn golden brown. Allow the cookies to cool for at least 5 minutes before enjoying.
Notes
- Instead of chocolate chunks, you are welcome to use chocolate chips (roughly chopped or kept whole).
