Peppermint Chocolate Chip Cookies (Print)

Chewy cookies studded with semi-sweet chocolate and crushed peppermint for a cool, festive finish; 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 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)

# How To Make It:

01 - Preheat the 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 bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy using an electric mixer or sturdy whisk.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract and peppermint extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - If desired, sprinkle extra crushed peppermint on top of the dough balls for decoration.
09 - Bake for 9 to 11 minutes, until the edges are lightly golden and the 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 perks up the classic cookie in a way that feels like a little surprise with every bite.
  • It's an easy way to make everyday cookies instantly festive—without fiddly decorations.
02 -
  • Once, I added the peppermint candies too early and stirred too hard—they almost vanished, leaving spots of sticky dough and barely any crunch.
  • Baking just until barely golden keeps the centers soft and ensures the peppermint bits stay recognizable and crisp.
03 -
  • Lining your trays with parchment saves you from scraping off melted candies and makes cleanup a breeze.
  • For extra sparkle, sprinkle raw sugar on top along with the peppermint before baking.

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