Peppermint Chocolate Chip Cookies

 

Ingredients

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
1/2 cup crushed peppermint candies or candy canes, PLUS extra for dipping tops.  Crush up 3/4 – 1 cup but only put 1/2 cup in your dough!

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Instructions

Heat oven to 325 degrees (I’ve cooked these at 350 as well and it works, as well.  Just watch your baking time). Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and peppermint extract. Add dry ingredients; mix until just combined. Stir in chocolate chips and candy cane.

Use a cookie scoop of your choice (I make these large, about 2 tablespoons).  Take the rounded scoops and lightly dip the tops in additional crushed candy cane.  Don’t roll completely, just a little sprinkling is great!  Chill dough for 15-30 minutes to help cookies retain their shape.  Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes depending on the size.

TIP: When the cookies come out of the oven, if they aren’t completely round, you can immediately take a spatula or spoon and gently push the edges of the cookies inward toward the center to shape.  Cool cookies on cookie sheets. Serve or store in airtight container.

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Notes

This will work with most any chocolate chip cookie recipe, so if you have a personal go-to, simply try adding roughly 1/2 cup crushed peppermint candies (or candy cane) and 1/2-1 teaspoon peppermint extract, and make as usual.  I find that chilling the dough balls for 15-30 minutes before baking helps the cookies keep their shape with the addition of  the added melting candies.