Q: Can I make these cookies gluten-free?

A: Yes, simply substitute all-purpose flour with a gluten-free flour blend.

Q: How long do these cookies stay fresh?

A: Stored in an airtight container, they remain fresh for up to one week.

A: Absolutely! You can freeze the cookie dough for up to 3 months and bake them fresh when desired.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Prepare your baking sheets lined with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the mixture and beat until fully combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
Fold in the chocolate chips, white chocolate chips, and crushed peppermint candies using a spatula.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

For the best texture, be sure not to overmix the dough and keep an eye on baking time to avoid hard cookies.