Peppermint Chocolate Chip Cookies (Printable)

Soft, chocolate-studded cookies brightened with peppermint, baked in under 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)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle extra crushed peppermint on top of the dough balls, if desired.
09 - Bake for 9 to 11 minutes, until the edges are lightly golden and the centers remain soft.
10 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • If you ever wanted your chocolate chip cookies to taste like a frosty winter treat, this is it.
  • They manage to be festive enough for parties yet simple enough for a weeknight craving.
02 -
  • Once, I learned the hard way that too much peppermint extract makes the cookies taste, well, like toothpaste—measure carefully.
  • I discovered not to overbake; when in doubt, take them out while they’re still soft in the middle for that perfect bite.
03 -
  • It’s worth reserving a handful of chocolate chips and peppermint pieces to press on top of each cookie just before baking—they’ll look extra tempting.
  • If your kitchen runs warm, chill the dough for 20 minutes to prevent excessive spreading; it’s a tiny wait for bakery-quality results.

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