Peppermint Chocolate Chip Cookies (Printable Version)
Soft-centered cookies studded with chocolate chips and crushed peppermint for a festive, refreshing finish.
# 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
12 - Extra crushed peppermint candies, for garnish (optional)
# How-To:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer or whisk to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract and peppermint extract until fully combined.
05 - Gradually add the whisked dry ingredients to the butter mixture, mixing on low speed or by hand until just incorporated.
06 - Fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle additional crushed peppermint candies on top of dough balls for decoration, if desired.
09 - Bake in the preheated oven for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- No one expects the pop of peppermint—it makes plain chocolate chip cookies feel instantly special.
- They're quick enough for weeknights but sparkly enough to stand out at any gathering.
02 -
- Once I let the cookies bake until they were golden all over and wondered why they turned crisp—the trick is to pull them out while slightly underdone.
- Switching in white chocolate chips once made these surprisingly rich, so don’t hesitate to customize for your sweet tooth.
03 -
- A quick chill of the dough—just 20 minutes in the fridge—keeps the cookies puffy instead of flat.
- A sprinkle of flaky salt over the hot cookies makes the chocolate and peppermint flavors even brighter.