Peppermint Chocolate Chip Cookies
Soft, chewy, and loaded with peppermint flavor! These Peppermint Chocolate Chip Cookies are packed with white and semi-sweet chocolate chips, candy cane bits and topped with Ghirardelli Peppermint Bark chocolate!
Servings: 15 jumbo cookies
Ingredients
- 3/4 cup salted butter softened at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 whole egg
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 15 Ghirardelli Peppermint Bark Squares
- 1/3 cup crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350 degrees F and line baking sheet with parchment paper. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until combined
- Add in egg, vanilla extract and peppermint extract.
- Whisk together the flour, baking powder, and baking soda together in a medium bowl.
- Add the flour mixture to the wet mixture and mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.
- Add in chocolate chips and crushed candy canes Mix until combined.
- Use a regular ice cream scoop equivalent to 1/4 cup to scoop the dough and place on the prepared baking sheet. Bake for 8-10 minutes or until the edges are a light golden brown. The cookies will bake more and harden while they cool so it's ok if they seem really soft.
- Immediately place a peppermint bark square on top, in the center of each cookie. Wait a few minutes and then transfer the baked cookies onto a cooling rack and cool completely or enjoy warm!