Peppermint Chocolate Chip Cookies (Print View)

Soft, chocolate-studded cookies brightened with peppermint and a hint of vanilla - festive and freezer-friendly.

# 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

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium mixing bowl. Set aside.
03 - In a large bowl, beat the 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, beating well after each addition. Mix in vanilla extract and peppermint extract until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing.
06 - Gently fold in the 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 - Sprinkle extra crushed peppermint over dough balls for added decoration, if desired.
09 - Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

# Expert Suggestions:

01 -
  • You get that classic chewy cookie, but every bite sneaks in a subtle hint of peppermint that’s surprisingly addictive.
  • These are the kind of festive treats that make people light up the moment the plate appears, which is why they never last long at my place.
02 -
  • Baking a minute too long means the cookies lose their gooey middle, which I discovered after my first batch went crisp.
  • Stirring in the peppermint candies right at the end keeps them from dissolving and fading into the dough.
03 -
  • Sneak in a few white chocolate chips for a wintry twist that never fails to impress.
  • Chill the dough if the kitchen is warm – it stops spreading and makes thicker cookies.

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