Peppermint Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with peppermint and chocolate chips, ready in 25 minutes for holiday baking and gifting.

# 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 (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and peppermint extracts.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
06 - Gently fold in chocolate chips and crushed peppermint candies until evenly distributed.
07 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing each portion approximately 2 inches apart.
08 - Optionally, sprinkle extra crushed peppermint on top. Bake for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
09 - Allow baked cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The peppermint aroma makes your kitchen smell like a winter wonderland—it impresses even before the first bite.
  • Chocolate chips and crushed candies create a chewy, melty, and slightly snappy texture that friends always ask about.
02 -
  • The first time I skipped letting the cookies cool on the tray, they broke apart—patience here makes all the difference for perfect texture.
  • I once added the peppermint extract with a heavy hand—trust the measurement, because too much can make them taste like toothpaste.
03 -
  • An overnight dough rest in the fridge gives even deeper flavor and prevents over-spreading.
  • If you want super-crisp edges, use a baking stone or let your butter get just a touch cooler than room temp before creaming.

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