Peppermint Chocolate Chip Cookies (Printable)

Chewy chocolate chip cookies flavored with peppermint and sprinkled with crushed candy canes for a festive finish.

# 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
12 - Extra crushed peppermint candies for garnish (optional)

# How to Cook:

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 mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and creamy.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Do not overmix.
06 - Fold in chocolate chips and crushed peppermint candies evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Sprinkle additional crushed peppermint candies over the top of the dough balls if desired.
09 - Bake in preheated oven for 9 to 11 minutes, or until edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cookies are equal parts soft and crisp, with chocolate and peppermint perfectly balanced like a secret handshake.
  • Any day feels instantly cozier when there’s a tray of these cooling on your counter.
02 -
  • Don’t overdo the peppermint extract—just one teaspoon is plenty, or your cookies will taste more like toothpaste than dessert.
  • I learned mid-blizzard that caramelizing your brown sugar a bit (if using cold butter by mistake) still produces an amazing chewy texture.
03 -
  • Measure flour by spooning it into your cup and leveling off—too much and your cookies will be dry, which I’ve learned the hard way.
  • If you want bakery-style thickness, refrigerate the dough for at least 30 minutes before baking.

Go Back