Peppermint Chocolate Chip Cookies (Printable version)

Soft-centered chocolate chip cookies brightened with peppermint and crushed candy for a festive, minty crunch.

# Ingredient List:

→ 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 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.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract and peppermint extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing only until just combined.
06 - 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 over each dough portion before baking.
09 - Bake for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • No one will guess how easy these are to throw together when you serve a plateful – they taste like bakery magic.
  • The cool zing of peppermint balances all that gooey chocolate – exactly what a cookie platter needs.
02 -
  • If you bake until fully golden, cookies can turn crisp – underbake for the classic chewy bite.
  • The first time I skipped the parchment, melted peppermint welded cookies to the pan – always use it.
03 -
  • Creaming the sugar and butter for a full three minutes makes a huge difference in your cookie texture.
  • Rinsing your hands in cold water keeps dough from sticking as you scoop it.

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