Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
- 1/2 cup crushed peppermint candies (optional)
Instructions
- Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add eggs, vanilla extract, and peppermint extract, and beat until well combined and creamy.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until incorporated. Fold in chocolate chips and crushed peppermint candies.
- Preheat oven to 350°F (175°C). Use a cookie scoop to place dough balls on a lined baking tray, leaving space in between. Bake for 10-12 minutes until edges are golden brown, then cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze dough balls on a baking tray and then transfer to a freezer-safe bag for up to 3 months.
- For a variation, mix different types of chocolate chips or add chopped nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg