Allow ½ cup vegan butter and 1 large egg to come to room temperature.

In the base of a stand mixer or in a large bowl with hand-held beaters, cream together vegan butter, ½ cup brown sugar, and ¼ cup granulated sugar.

Once light and fluffy, add the egg, ½ teaspoon vanilla, and ¼ teaspoon peppermint extract. Mix on low until incorporated.

 In a medium sized mixing bowl stir together 1½ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.

Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.

Once the dough is mixed together, add 1 cup dark chocolate chips and ¼ cup crushed candy cane into the batter and stir until evenly distributed.

Place the dough in the refrigerator and chill for at least 30 minutes before scooping and baking.

Once your dough has chilled, pre-heat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

Using a 1.5 Tablespoon cookie scoop, scoop the dough into balls and add a few extra chocolate chips on top.

Bake for about 13 minutes.

Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.