Peppermint Chocolate Chip Cookies
A chocolate chip cookie with a Christmas twist.
Peppermint Chocolate Chip Cookies
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla
- 1 teaspoon peppermint extract
- 2 large eggs
- 1 cup chocolate chip cookies (milk chocolate or semi-sweet)
- 1 cup crushed peppermint candies or candy canes
Preparation
- Preheat oven to 350°F. Line baking sheets (2) with parchment paper. Set aside.
- Sift the dry ingredients (flour, baking soda, cinnamon, and salt) into a bowl. Set aside.
- Beat the butter and sugar in a large bowl until creamy. Add the eggs, vanilla, and peppermint extract and beat again until combined.
- Slowly add the dry ingredients to the wet until the cookie dough comes together. Fold in the peppermint pieces and the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes.
- With a cookie scoop or a tablespoon measuring spoon, scoop out 1-2 tablespoons of the dough for each cookie and drop the ball of dough on the prepared baking sheets.
- Bake the cookies for 12-17 minutes depending on the size of your cookies, less time for smaller cookies, more time for larger cookies.
- Remove cookie sheets from the oven to cool for 5 minutes, then transfer the cookies to a cooling rack.
- Cool completely before storing in an airtight container.