Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the peppermint extract and food coloring.

Gradually add the dry ingredients to the butter mixture, stirring gently until just combined.

Fold in the mini chocolate chips with a spatula until evenly distributed.

Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but centers remain soft.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.