Peppermint Chocolate Chip Cookies (Print Version)
Soft, chewy chocolate-chip cookies brightened with crushed peppermint and a cool mint aroma, ready in 25 minutes.
# 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 (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and creamy.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in pure vanilla extract and peppermint extract.
05 - Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined.
06 - Stir in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Optionally, sprinkle extra crushed peppermint on each dough ball. Bake for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- No one expects regular chocolate chip cookies to be this fresh and minty.
- The colorful peppermint bits make them instantly festive and irresistible to eat warm from the tray.
02 -
- If your butter isn’t soft enough, the dough gets lumpy and the cookies don’t spread right.
- Adding all the crushed peppermint at once can make the dough too sticky—keep a handful back for adding just before baking.
03 -
- Use parchment paper even if your trays are nonstick—it makes a difference in both browning and cleanup.
- Let the cookies cool completely before stacking or storing to avoid a sticky peppermint mess.