Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
- Fold in the semi-sweet and white chocolate chips, and crushed peppermint candies.
- Scoop tablespoon-sized balls onto a parchment-lined baking sheet, leaving about two inches of space between each cookie.
- Bake for 10-12 minutes until lightly golden on the edges but still soft in the center.
- Allow to cool slightly before serving.
Notes
For a thicker cookie, refrigerate the dough for about 30 minutes before baking. Don’t overmix the dough after adding flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg