Preheat the oven to 350 °F. Line baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk together to combine.
In the bowl of an electric stand mixer, whip butter until light and fluffy, about 3 minutes. Add sugar, vanilla, and eggs, mixing between each addition until combined.
Gradually add dry ingredients to wet ingredients. Mix to combine. Add Chocolate Chips and crushed peppermint. Mix on low until evenly dispersed.
Chill for at least 30 minutes.
Scoop batter into 1-inch balls and put on a prepared baking sheet, two inches apart.
Bake for approximately 10 minutes or until the cookies are lightly brown on the edges.
Cool 2 minutes on a baking sheet and then remove the cookie filled parchment paper to a cooling rack. Cool completely.
Store in an airtight container.
Notes
Tips:
Don't crush candy canes too finely. The peppermint candy canes are sugar and can cause the cookies to spread too much.
Use a scoop when making cookies. They bake evenly when all the same size.
Line the baking sheet with parchment paper or a silicone mat. If the candy sticks to the baking sheet it can burn.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.