Peppermint Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies studded with chocolate chips and crushed peppermint—ideal for holiday baking and gifting.

# 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 if desired

# How-To Steps:

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 unsalted butter, granulated sugar, and brown sugar until light and creamy using an electric mixer or whisk.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract until fully combined.
05 - Gradually add the whisked dry ingredients to the creamed mixture, mixing until just combined without overmixing.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop dough into 1-tablespoon balls and arrange on prepared baking sheets with 2 inches of space between each.
08 - If desired, sprinkle additional crushed peppermint over each cookie dough ball for decoration.
09 - Bake in preheated oven for 9 to 11 minutes, or until edges are lightly golden while centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • You get the gooey allure of classic chocolate chip cookies but with a zippy peppermint surprise that may just have you sneaking an extra.
  • Crushed peppermint candies bake into sweet little gems, making every bite as magical as the sparkly snow outside.
02 -
  • If you overbake these, the peppermint candies can turn sticky and harden unpleasantly—keep a close eye after 9 minutes.
  • Swapping the order of mixing or overbeating the butter made my cookies spread like pancakes; gentle and patient mixing is key.
03 -
  • Always chill the dough for 30 minutes if your kitchen is warm, so cookies keep their shape.
  • Press a few extra chips or candies on top of each dough ball before baking—they look bakery-worthy every time.

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