Ingredients
Wet Ingredients
- 1 cup salted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 1 cup light brown sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 2 cups semisweet or dark chocolate chips
- 6 peppermint candy canes, crushed
Instructions
- cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is creamy and light in color, which takes about 3-4 minutes using an electric mixer to ensure proper incorporation and texture.
- add eggs and extracts: Add the two large eggs, vanilla extract, and peppermint extract to the creamed butter and sugars. Mix well until all ingredients are fully combined, scraping down the sides and bottom of the bowl as needed to ensure an even mixture.
- combine dry ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on medium-low speed just until the dough comes together and no streaks of flour remain, taking care not to overmix to maintain tender cookies.
- fold in chocolate chips and candy cane pieces: Stir in the 2 cups of semisweet or dark chocolate chips and the crushed candy canes by hand, evenly distributing the mix-ins throughout the dough for that signature peppermint chocolate flavor in every bite.
- prepare baking sheets and chill dough: Line two baking sheets with parchment paper. Use a small cookie scoop to portion cookie dough balls onto the prepared sheets. Optionally, sprinkle additional crushed candy cane pieces on top of each cookie for extra festive flair. Refrigerate the cookie dough on the baking sheets for at least 30 minutes to help cookies hold their shape while baking. During this time, preheat your oven to 350°F (175°C).
- bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly browned but the centers remain soft. This timing ensures a perfect chewy texture with a slight crispness on the edges.
- cool: Allow the cookies to cool on the baking sheets for 5-10 minutes to set, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Refrigerating the dough before baking helps prevent spreading and keeps the cookies thick and chewy.
- For a stronger peppermint flavor, adjust the peppermint extract to taste, but avoid adding too much as it can become overpowering.
- Use high-quality chocolate chips for the best chocolate flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Crush candy canes finely to prevent large chunks that may be hard to bite into.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
