Peppermint Chocolate Chip Cookies (Printable)

Melty chocolate and bright peppermint combine for quick, soft-centered cookies with crisp edges, 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 if desired

# Directions:

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 Tips:

01 -
  • The burst of peppermint makes them taste like holiday joy tucked into a cookie, and you can keep the secret of how easy they are.
  • They’ve become my favorite contribution to cookie swaps, since the texture is chewy and every bite sparkles with chocolate.
02 -
  • If you overmix after the flour goes in, your cookies turn out tough – learned that on a rushed afternoon.
  • Adding crushed peppermint on top just before baking keeps the red and white flecks vibrant and pretty.
03 -
  • I always press a few extra chocolate chips and candy bits into the tops right before baking for bakery-style looks.
  • Let the cookies sit at least 10 minutes before stacking – they need that time to set and won’t stick together later.

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