Peppermint Chocolate Chip Cookies (Printable Version)
Soft-centered chocolate chip cookies brightened with peppermint and crushed candy, baked until edges are golden.
# 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and creamy.
04 - Add the eggs one at a time to the creamed mixture, mixing well after each addition. Blend in the vanilla and peppermint extracts until just combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined and no streaks of flour remain.
06 - Gently fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint over the tops of the dough balls for a festive finish.
09 - Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The crisp, minty flavor feels like a secret shortcut to holiday cheer, no matter the season.
- These cookies satisfy both chocolate lovers and those craving something a little different, blending comfort with a twist.
02 -
- Once, I let the cookies bake too long thinking firmer was better—they ended up dry, so watch closely or set a timer.
- Switching to parchment paper from greasing my pans meant cookies lifted easily and browned more evenly.
03 -
- Measuring the peppermint extract carefully prevents that overpowering toothpaste taste—trust me.
- Always use parchment paper; it’s the single best way to guarantee perfectly golden bottoms every time.