1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1/2 cup crushed peppermint candies or candy canes
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to make cleanup easier.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or a stand mixer. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well combined.
Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the mixture is smooth and fragrant.
In a separate medium bowl, whisk together the all purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix, stop as soon as the last streaks of flour disappear into the dough.
Using a spatula, gently fold in the chocolate chips and half of the crushed peppermint candies. Reserve the remaining crushed peppermint to sprinkle on top after baking for a beautiful holiday look.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes or until the edges are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.
Remove the cookies from the oven and immediately sprinkle the remaining crushed peppermint candies over the tops while they are still warm. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
