1-Making peppermint chocolate chip cookies is straightforward and fun, with steps that build on each other for the best outcome. Begin by gathering all your tools, like a mixer and baking sheets, to keep things organized from start to finish.

2-First, cream the softened butter, sugar, and brown sugar using a hand or standing mixer for 3 to 4 minutes until light and creamy. This step builds a solid base for the dough, ensuring the cookies turn out fluffy.

3-Next, add vanilla extract and egg, then beat just until incorporated (about 20 seconds). Avoid overmixing to keep the dough from becoming tough.

4-In a separate bowl, whisk together flour, sea salt, and baking soda. Slowly mix dry ingredients into wet ingredients until just combined.

5-Stir in the chocolate chips and crushed candy canes for that signature minty twist.

6-Chill the dough tightly covered for 30 to 60 minutes, or up to 3 days. Before baking, let the dough sit at room temperature for 10 to 15 minutes if chilled more than 2 hours.

7-Preheat oven to 350 degrees Fahrenheit. Roll dough into balls or use a cookie scoop, placing them on a parchment-lined baking sheet about 2 inches apart.

8-Bake for 9 to 12 minutes until edges are slightly golden. Optional: Use a cookie or biscuit cutter to shape cookies while warm and press extra chocolate chips and candy cane pieces on top.

9-Cool on the baking sheet for several minutes before transferring to a cooling rack.

10-In the first step: Preheat and prepare. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.

11-Second Step: Cream butter and sugars In a large bowl or stand mixer, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy.

12-Third Step: Add eggs and peppermint Add 1 large egg and 1 egg yolk one at a time, beating until incorporated, then stir in flavorings.