Preheat your oven to 350°F (175°C) and position a rack in the center.

Line two baking sheets with parchment paper or silicone baking mats.

Have a cooling rack ready nearby so you can move cookies off the hot sheet quickly.

Pro tip: If you plan to bake multiple sheets, rotate pans halfway through the bake for even coloring.

In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.

Set this bowl aside while you do the wet ingredients.

In a large bowl (or the bowl of a stand mixer), add ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar.

Beat on medium speed until the mixture is pale and fluffy, about 2–3 minutes. Scrape down the bowl once or twice with a rubber spatula.

Pro tip (key step): Proper creaming traps air and gives you those soft, chewy cookies. If the butter isn’t soft enough, unplug the mixer and press it gently to check — overworking cold butter creates lumps.

Beat in 1 large egg until fully incorporated.

Mix in 1 teaspoon pure vanilla extract and ½ teaspoon peppermint extract until evenly distributed.

Pro tip: Add the peppermint extract sparingly and taste the dough if you’re unsure — peppermint extract is concentrated and a little goes a long way.

With the mixer on low, gradually add the dry ingredient mixture to the wet mixture in two additions.

Stop and scrape the bowl as needed, mixing just until there are no flour streaks. Avoid overmixing.

Fold in 1 cup semisweet chocolate chips and ½ cup crushed candy canes using a rubber spatula until evenly distributed.

Reserve a tablespoon or two of crushed peppermint and a few chocolate chips to press on top of each dough ball before baking for a prettier finish.

Pro tip (key step): If you want bright, crunchy peppermint on top, save some crushed candy to press on after scooping — peppermint mixed fully into the dough will soften and blend more with the cookie.

Scoop dough using a medium cookie scoop (about 1.5 tablespoons per cookie) or roll into roughly 1.5-inch balls.

Place them 2 inches apart on the prepared baking sheets.

For thicker, chewier cookies: chill the scooped dough in the fridge for 30–60 minutes (or up to 24 hours). If you’re short on time, you can bake immediately.

Pro tip (key step): Chilling helps control spread and develops the flavor — if your cookies tend to flatten too much, try chilling for at least 30 minutes.

Bake on the center rack at 350°F (175°C) for 9–12 minutes, until the edges are set and lightly golden but the centers still look a touch soft.

If using chilled dough, add 1–2 minutes to the bake time.

If desired, gently press reserved chocolate chips and crushed peppermint onto the warm tops as soon as cookies come out of the oven.

Pro tip (key step): Cookies continue to set as they cool. Pull them when the centers still look slightly underbaked for the best chew.

Let cookies sit on the baking sheet for 4–5 minutes, then transfer to a cooling rack to cool completely.

Once cool, store in an airtight container at room temperature for up to 5 days, or freeze baked cookies (or scoop-and-freeze the dough) for up to 3 months.