Peppermint Chocolate Chip Cookies (Print Page)

Cool peppermint with melty chocolate chips in soft, slightly crisp cookies—ready in 25 minutes, makes 24.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract

→ Mix-Ins

10 - 2 cups semi-sweet chocolate chips
11 - 1/2 cup crushed peppermint candies or candy canes, plus extra for garnish if desired

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt until fully blended. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy using an electric mixer or whisk.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract until incorporated.
05 - Gradually add the flour mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed in the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Sprinkle extra crushed peppermint over the tops of dough balls for decorative accent if desired.
09 - Place baking sheets in oven and bake for 9 to 11 minutes, until edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The peppermint kick is just subtle enough to make each bite feel like a little surprise you’ll look forward to.
  • It’s an uncomplicated recipe that comes together fast, but looks and tastes like you spent all morning baking.
02 -
  • Baking too long is the easiest way to lose that chewy center — the cookies keep cooking on the tray, so pull them out early.
  • Crushing peppermint candy too fine makes it melt into the dough; I prefer uneven shards for pockets of crunch.
03 -
  • Leaving a few whole chips and large bits of candy on top gives a bakery-worthy finish every time.
  • A sprinkle of extra peppermint right after baking helps it stick as the cookies set—and adds the prettiest sparkle.

Return