Peppermint Chocolate Chip Cookies (Printable Version)
Soft, chewy peppermint cookies studded with abundant semi-sweet chocolate chips and crushed candy cane.
# 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 flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer or sturdy whisk until the mixture is light and creamy.
04 - Add eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract and peppermint extract until combined.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Avoid overmixing.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies to evenly distribute throughout the dough.
07 - Scoop dough into tablespoon-sized balls and arrange them on the prepared baking sheets, leaving approximately 2 inches of space between each.
08 - If desired, sprinkle additional crushed peppermint candies on top of each dough ball for decoration.
09 - Bake cookies for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack to finish cooling completely.
# Quick Tips:
01 -
- Your whole house gets filled with a cozy, minty scent that signals a treat is on the way.
- The combination of melty chocolate and crunchy peppermint bits is a joy in every bite, making this a go-to for cookie cravings.
02 -
- Once, I overbaked a batch—they still looked soft in the oven but firmed up quickly as they cooled, so watch them closely near the end.
- Using room temperature eggs made my dough smoother and the cookies held together so much better—don’t skip this small prep step.
03 -
- Crushing the candies by placing them in a zip bag and tapping gently controls the size, so you get both tiny sparkles and larger crunchy bits.
- To get perfectly chewy centers, pull the cookies from the oven just as the edges turn golden and leave them on the pan.