Peppermint Chocolate Chip Cookies (Printable Version)
Buttery, mint-kissed chocolate chip cookies with crushed candy cane for a festive crunch—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 (optional)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, and salt in a medium bowl until evenly mixed. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar together in a large bowl until light and creamy using an electric mixer or sturdy whisk.
04 - Add eggs one at a time, beating well after each addition. Incorporate vanilla extract and peppermint extract.
05 - Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overwork the dough.
06 - Fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each ball about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint on top of the dough balls for a decorative finish.
09 - Bake for 9 to 11 minutes until edges are lightly golden and 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 Tricks:
01 -
- The chocolate and cool mint combination always wows guests like you baked all day—but it’s wonderfully simple!
- Every bite has pops of crunchy peppermint, and these cookies stay soft even days later.
02 -
- Using cold butter will leave your dough lumpy and make the cookies too dense—soft is key.
- Sprinkling extra peppermint on top right before baking gives the prettiest sparkle and crunch.
03 -
- Don’t overmix once you add the flour—gentle folding keeps them tender.
- Chilling the dough just 15 minutes (especially in summer) gives you puffier, bakery-style cookies.