Peppermint Chocolate Chip Cookies (Printable)
Minty peppermint and gooey chocolate chips in tender, 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer or sturdy whisk until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract and peppermint extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint candies over each dough ball for decoration.
09 - Bake for 9 to 11 minutes until edges are lightly golden but centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
- Peppermint and chocolate give your tastebuds a chilly-sweet surprise in every chewy bite.
- They stay soft for days—if they last that long—making them perfect for sharing or sneaking from the cookie jar.
02 -
- If you let the cookies go golden all over, they’ll end up dry—pull them early and let carryover heat finish the job.
- Never toss all the candies in at once; some should be reserved for that perfect decorative finish.
03 -
- Cream butter and sugars for at least two minutes—the lighter and fluffier, the better your cookies bake.
- Rest your dough in the fridge for 20 minutes if you want thicker, chewier results.