Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies add peppermint extract and crushed candy canes to a classic chocolate chip cookie recipe.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 84kcal

Author: Lindsey

Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
To a large bowl with a hand mixer or stand mixer, add softened butter and sugars and beat on medium-high speed for 2 minutes, or until creamy. Add egg and extracts and beat again another 1-2 minutes until mixture is fluffy and creamy. Occasionally scrape down the sides.
1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 1 teaspoon vanilla bean paste, 1/2 teaspoon peppermint extract
Add dry ingredients and stir until just combined. Stir in 3/4 of the crushed candy canes and the chocolate chips. Use a small cookie scoop to scoop cookie dough onto the prepared baking sheets, spacing them two inches apart.
1 3/4 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 6 candy canes, 1/2 cup semi-sweet chocolate chips
Bake for 9-11 minutes, or until the edges are golden brown -- it's okay if the cookies still look a little soft in the center, they'll finish baking on the cookie sheet as it cools. Use a circular cup or container to swirl the cookies as soon as they come out of the oven - this will give them that perfectly round appearance. Then, sprinkle remaining candy cane "dust" on top of the cookies. Let finish cooling on the baking sheet. Then, enjoy!
6 candy canes