What can I use instead of candy canes?

Any crushed hard peppermint candy will work well in this recipe. You can also add a bit of peppermint extract to get the minty flavor. A little goes a long way -- about 1/4 teaspoon should be enough.

Does the dough need to be chilled?

This cookie dough doesn't need to be chilled. However, if you'd like a thicker cookie you can refrigerate the dough for an hour before baking.

Can you freeze these cookies?

Peppermint chocolate chip cookies freeze well for up to three months.

Peppermint Chocolate Chip Cookies - Whisked Away Kitchen

Ingredients

1 cup (230 grams) unsalted butter, softened
1 cup (200 grams) dark brown sugar
½ cup (100 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ⅔ cup (330 grams) all purpose flour, spooned and leveled*
1 teaspoon baking soda
1 teaspoon kosher salt
8 ounces (230 grams) chocolate chips (approximately 1 cup)
½ cup (100 grams) candy canes*, finely crushed

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Instructions

Cream the softened butter with the brown sugar and granulated sugar until smooth.
Add the eggs and vanilla extract and continue beating until combined.
In a separate bowl combine the flour, baking soda and salt.
Gradually add the flour mixture to the wet mixture and mix until combined.
Fold in the chocolate chips and crushed candy cane.
Optional: Cover and refrigerate for 1 hour or up to several days.*
Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper.
Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
Bake for 10 minutes or until lightly golden around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Chilling the cookies: While this cookie dough doesn’t require chilling, I prefer to let the dough refrigerate for at least one hour prior to baking. This allows the flavors to develop and makes the cookies a bit thicker.

Candy Canes: Make sure the candy canes are finely crushed. Any larger pieces will melt during baking and may cause the cookies to spread out unevenly (although they’ll still taste great).