Ingredients
Scale
- 1 cup butter, softened and at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
- Add eggs and vanilla extract to the creamed mixture and beat until well combined.
- In another bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry mix into the wet mixture and stir gently until just combined.
- Fold in chocolate chips and crushed candy canes into the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets about two inches apart.
- Bake in the preheated oven for about 10-12 minutes or until edges are golden brown but centers are still soft.
- Let them cool on the sheet for five minutes before transferring them to wire racks.
Notes
Store cookies in an airtight container.
Reheat in the microwave briefly.
Serve with hot cocoa delightfully.
Add extra peppermint for more flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg