Peppermint Chocolate Chip Cookies (Printable)
Chocolate chip cookies lifted by peppermint and crushed candy canes—soft centers, crisp edges, festive flavor.
# 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, plus extra for garnish (optional)
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt. Reserve until needed.
03 - In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar with an electric mixer or sturdy whisk until light and creamy in texture.
04 - Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Blend in vanilla extract and peppermint extract until evenly distributed.
05 - Gradually incorporate dry ingredients into the wet mixture, mixing only until just combined and no streaks remain.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed through the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each ball approximately 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint over the dough balls before baking for festive presentation.
09 - Bake for 9 to 11 minutes, until the edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
- The crushed peppermint candies melt into little pockets, making every bite taste like the holidays snuck in early.
- Swapping in both brown and granulated sugar keeps them perfectly chewy yet crisp on the edges—just the way everyone asks for.
02 -
- If you overmix the dough after adding dry ingredients, the cookies can turn tough instead of tender.
- Sprinkling peppermint on top before baking gives a shimmery finish, but add just a dash so they don't melt into sticky puddles.
03 -
- Weighing your flour gives a perfectly tender cookie every bake.
- Using both white and brown sugar brings out the best texture and flavor.