Step 1: Prep Your Situation

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

Take your eggs out of the fridge if you haven’t already. Room temp eggs mix better and create a better texture.

Crush your candy canes if using. Put them in a ziplock bag and smash with a rolling pin or meat mallet. Aim for small pieces, not dust.

Step 2: Mix the Dry Stuff

In a medium bowl, whisk together flour, baking soda, and salt.

Make sure there are no clumps. Nobody wants a mouthful of straight baking soda. Well, maybe some people do, but not in cookies.

Set this aside. It’s waiting patiently.

Step 3: Cream That Butter and Sugar

In a large bowl (or stand mixer), beat softened butter with both sugars on medium-high speed for 3-4 minutes until light, fluffy, and pale.

This step is CRUCIAL. Don’t rush it. This is what creates that chewy texture. The mixture should almost double in volume and look creamy, not grainy.

Scrape down the sides of the bowl because butter likes to hide.

Step 4: Add the Wet Ingredients

Add eggs one at a time, beating well after each addition. The mixture might look slightly curdled—that’s fine.

Add vanilla and peppermint extract (if using). Mix until combined.

The batter should look smooth and glossy now. This is your base. Show it some respect.

Step 5: Combine Everything

Add the flour mixture to the wet ingredients and mix on low speed until JUST combined. Don’t overmix or your cookies will be tough. As soon as you don’t see dry flour, STOP.

Fold in chocolate chips, white chocolate chips/chunks, M&Ms, and crushed candy canes using a spatula or wooden spoon.

Make sure everything is evenly distributed. Nobody wants the cookie that got all the chocolate or the one that got none.

Step 6: Scoop and Decorate

Use a large cookie scoop (about 3 tablespoons) to portion out the dough onto your prepared baking sheets.

Leave about 2-3 inches between cookies—they spread a bit.

Here’s the secret to bakery-pretty cookies: Press extra chocolate chips, white chocolate chunks, and M&Ms into the TOP of each dough ball. Make them pretty. This is your moment.

If the dough balls are super tall, you can gently flatten them slightly (but not too much—we want thick cookies).

Step 7: Bake to Perfection

Bake for 10-12 minutes. The edges should be golden brown and set, but the centers should still look slightly underdone and soft.

DO NOT OVERBAKE. Seriously, set a timer. These go from perfect to dry in about 90 seconds.

Let them cool on the baking sheet for 5 minutes. They’ll continue cooking and firming up during this time.

Transfer to a wire rack to cool completely. Or eat them warm. I’m not your boss.

Step 8: Optional Final Touch

If you want extra festive vibes, sprinkle a tiny bit of crushed candy cane on top while they’re still warm so it sticks.

Dust with powdered sugar for a snowy effect right before serving.

Store extras (if there are any) in an airtight container.