Soft and chewy chocolate chip cookies are elevated with crushed candy canes & peppermint extract for irresistible holiday peppermint chocolate chip cookies.
Using a stand or hand mixer, beat together the softened butter with the brown and white sugars for 2-3 minutes until fluffy.
Mix in the egg, vanilla and peppermint extract.
Add the flour, salt, and baking soda and mix until fully combined.
In a large baggie, add the candy canes and close tight. Using a rolling pin, roll over the candy canes crushing them.
Add ¼ cup of the crushed candy cane and chocolate chips and mix for a few seconds until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees and prepare a large baking sheet by lining it with parchment paper.
Remove the cookie dough from the fridge and using a small ice cream scooper or a large spoon, scoop about 2 tablespoons of the cookie dough onto the parchment paper. This recipe yields about 18 medium sized cookies.
Bake for 12 minutes until lightly golden but still soft. Allow to cool for a few minutes on the baking sheet and transfer to a cooling rack to fully cool.
*Cookies stay fresh in an airtight container at room temperature for up to a week. Raw cookie dough can be frozen for later use.