Peppermint Chocolate Chip Cookies

If you are looking for an amazing Christmas Chocolate Chip cookie, then you are going to love these Peppermint Chocolate Chip Cookies, or as my kids like to call them, crushed candy cane cookies. These soft peppermint chocolate chip cookies are always a hit in our house! These cookies have a balance of peppermint and chocolate flavors combined with chewy centers and crispy edges that make this a cookie that everyone will love.

Course Chocolate, Christmas, cookie, cookies, Dessert

Cuisine American, cookie, dessert

Keyword Peppermint Chocolate Chip Cookies

Prep Time 10

Cook Time 16

Total Time 26

Servings cookies

Calories 311kcal

Author Lauren

Ingredients

3 3/4 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter room temperature
1 1/4 cups light brown sugar
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup chocolate chips
7 oz crushed candy canes

Instructions

Preheat the oven to 350F.
Add the butter, brown sugar, and white sugar and turn the mixer speed to medium to cream them together.
Add in the eggs and the vanilla just until combined.
In a small bowl mix the flour, baking soda, and salt with a whisk.
Turn the speed down to low and carefully add in the dry ingredients flour mixture just until it's combined. Stir in the chocolate chips and crushed candy canes.
With a small cookie scoop, scoop out the dough and put on a baking sheet. Once all the cookies are scooped, refrigerate for two hours.
After being in the fridge, remove the dough from the fridge and roll each scooped cookie in your hands, so they are round and smooth.
Place them on a cookie sheet two inches apart.
Bake for 14 to 16 minutes, just until the edges start turning brown. They will still look raw in the middle, but the remaining heat from the cookie sheet will finish cooking them.
Let them cool on the cookie sheet for 5 to 10 minutes.

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