Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are soft, chewy, and packed full of Andes Peppermint Baking Bits and milk chocolate chips.
Servings: 36 cookies
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips additional chips to top the cookies
- 1 cup peppermint crunch baking bits additional bits to top the cookies
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
- Add in the 2 large eggs and 2 teaspoons vanilla extract and beat until incorporated.
- Add in the 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat until the flour is combined.
- Mix in the 2 cups milk chocolate chips and 1 cup peppermint crunch baking bits.
- Scoop the cookie dough with a 1 1/2 tablespoon cookie scoop onto the prepared baking sheet.
- If adding additional chips and baking bits, do that now.
- Place in the preheated oven and bake for 10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack or paper towel to cool completely.
- Place in an airtight container and store at room temperature for up to 5 days.
Notes
Storage: Store in an airtight cointainer at room temperature for up to 5 days.
Nutrition
Calories: 168kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
