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Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are soft, chewy, and packed full of Andes Peppermint Baking Bits and milk chocolate chips.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings:
36
cookies
Author:
Miranda Couse
Ingredients
1
cup
butter
room temperature
1
cup
light brown sugar
packed
½
cup
granulated sugar
2
large eggs
2
teaspoons
vanilla extract
2 ¾
cups
all-purpose flour
1
teaspoon
baking soda
½
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 butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
Add in the eggs and vanilla extract and beat until incorporated.
Add in the flour, baking soda, and salt. Beat until the flour is combined.
Mix in the chocolate chips and peppermint crunch baking bits.
Scoop the cookie dough with a 1 ½ 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.