Ingredients
Equipment
Method
Prep Your Ingredients
- Start by softening 1 cup of unsalted butter at room temperature. While waiting, measure out 1 cup each of granulated sugar and packed brown sugar, 3 cups of all-purpose flour, and your chocolate chips. Crush your peppermint candies using a food processor or place them in a zip-top bag and gently crush with a rolling pin. Set these aside for topping later.
Cream Butter and Sugars
- In a large bowl, use your mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes on medium speed.
Add Eggs and Flavorings
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract and ½ teaspoon of peppermint extract. Mix just until combined.
Combine Dry Ingredients
- In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or folding by hand to avoid overmixing.
Fold in Chocolate Chips
- Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of white chocolate chips.
Scoop and Bake
- Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop dough balls onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers remain soft.
Add Peppermint Candy Topping
- Immediately after removing the cookies from the oven, sprinkle the tops with crushed peppermint candies. The residual heat will slightly melt the candies, helping them stick.
Cool and Enjoy
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Use plant-based butter and dairy-free chocolate chips for a dairy-free version.
- Reduce sugars for a lower sugar option, but watch texture carefully.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Chill dough before baking to prevent spreading.