Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the semi-sweet chocolate chips and peppermint chips until evenly distributed.
Baking
- Using a tablespoon, scoop the cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. They freeze well for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy the warmth.