Servings
Font
Back
Peppermint Chocolate Chip Cookies
4.8 from 42 votes

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 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 36 cookies
Course: Dessert

Ingredients

  • 1 cup butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 egg large
  • 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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
  3. Add in the eggs and vanilla extract and beat until incorporated.
  4. Add in the flour, baking soda, and salt. Beat until the flour is combined.
  5. Mix in the chocolate chips and peppermint crunch baking bits.
  6. Scoop the cookie dough with a 1 1/2 tablespoon cookie scoop onto the prepared baking sheet.
  7. If adding additional chips and baking bits, do that now.
  8. Place in the preheated oven and bake for 10 minutes or until the edges are golden brown.
  9. 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.
  10. Place in an airtight container and store at room temperature for up to 5 days.