Peppermint Chocolate Chip Cookies (Printable Version)

Chocolate-chip cookies with cool peppermint and crushed candy canes; quick to mix and bake for festive sharing.

# 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, 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 all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract until smooth.
05 - Gradually add dry ingredients to the wet mixture, blending on low speed until just combined. Avoid overmixing.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies to evenly distribute throughout the dough.
07 - Scoop the dough into tablespoon-sized balls and arrange on prepared baking sheets, spacing about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint candies on top of each dough ball for added decoration.
09 - Bake in preheated oven for 9 to 11 minutes, until edges are lightly golden and centers remain soft.
10 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

# Expert Advice:

01 -
  • The combination of peppermint and chocolate makes every bite feel like a celebration, even on ordinary days.
  • They’re quick to whip up, irresistibly soft, and guaranteed to vanish faster than you expect.
02 -
  • Rushing the creaming step or using cold butter leaves you with dense, uneven cookies—I learned the hard way in my early baking days.
  • Crushing candies too finely just melts them away; leaving some bigger gives the cookies those little bursts of flavor and color.
03 -
  • If your crushed candies seem sticky, dust them with a bit of flour before folding into the dough—it helps them distribute evenly.
  • Gently pressing the dough balls before baking makes the cookies spread just the right amount for chewy centers and crisp edges.

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