Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
Chocolate and Mint
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies Can substitute with crushed Oreos for a different flavor.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are light golden.
- Let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 75mgFiber: 1gSugar: 10g
Notes
Serve fresh with cold milk or hot chocolate. Store in an airtight container for about a week, or freeze for up to three months. Bring to room temperature before baking if the dough is refrigerated.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!