Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in the instant vanilla pudding mix until completely combined. Add the eggs and vanilla extract, mixing well until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, ensuring everything is blended nicely.
- Gently fold in the semi-sweet chocolate chips and add peppermint extract if desired.
Baking
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, sprinkle with crushed candy canes for an extra festive touch!
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Microwave for a few seconds to enjoy warm.