Peppermint Chocolate Chip Cookies (Printable)

Buttery chocolate chip cookies with peppermint and candy canes, quick to mix and bake for festive chocolate bites.

# Ingredient List:

→ 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 - Additional crushed peppermint candies for garnish (optional)

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the flour, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and creamy.
04 - Add eggs one at a time, beating well after each addition. Blend in the vanilla extract and peppermint extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing.
06 - Gently fold the chocolate chips and crushed peppermint candies into the cookie dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint candies over the tops of the dough balls.
09 - Bake for 9 to 11 minutes, or until the edges are lightly golden and 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 Tips:

01 -
  • Peppermint makes the cookies taste extra fresh—especially if you tuck one into a lunchbox for a midday surprise.
  • They stay soft for days (if you can keep from sneaking them off the tray!), and bring a holiday vibe to just about any occasion.
02 -
  • Peppermint extract is powerful—a little extra will turn the whole batch medicinal, so measure carefully.
  • Underbaking is key if you want cookies with a soft gooey bite that lasts past the first day.
03 -
  • A silicone spatula keeps the peppermint candies from scratching up your mixing bowl (the little shards can be surprisingly sharp).
  • Sprinkle extra chocolate chips on top of each dough ball for cookies that look bakery-made every time.

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