Peppermint Chocolate Chip Cookies (Print Version)

Cool peppermint and semi-sweet chocolate chips in soft, chewy cookies, ready in 25 minutes.

# What You'll 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

# How to Make It:

01 - Preheat the oven to 350°F and 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 mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until light and creamy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract and peppermint extract.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until a uniform dough forms.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Sprinkle additional crushed peppermint on top of the dough balls if desired for decoration.
09 - Bake in the preheated oven for 9 to 11 minutes, until the edges are lightly golden yet 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 Advice:

01 -
  • Your whole kitchen will smell like a dream—think buttery chocolate with a fresh minty twist.
  • The hit of peppermint isn't overwhelming, but it wakes up the traditional cookie in a way that'll have you sneaking extra from the cooling rack.
02 -
  • Overbaking sneaks up—pull the cookies when they look slightly underdone for that perfect chew.
  • I once skipped parchment paper thinking a nonstick sheet was enough; never again—parchment is key for easy release and even baking.
03 -
  • Use room temperature butter for better mixing and fluffier cookies—it makes all the difference in texture.
  • If you chill the dough for 30 minutes before scooping, the cookies keep their shape and get a thick, bakery-style bite.

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