Peppermint Chocolate Chip Cookies (Printable View)

Buttery cookies infused with peppermint, chocolate chips, and fresh mint for a delightful treat.

# 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 light brown sugar, packed
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract

→ Add-Ins

10 - 1 cup semisweet chocolate chips
11 - 1/2 cup white chocolate chips (optional)
12 - 1/2 cup fresh mint leaves, finely chopped
13 - 1/2 cup crushed peppermint candies or candy canes

# Cooking Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition, then beat in vanilla and peppermint extracts.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Fold in semisweet chocolate chips, white chocolate chips if using, chopped mint, and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are lightly golden and centers remain soft.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • They're ready in less than half an hour from start to cooling rack.
  • The peppermint and chocolate combination tastes like dessert but somehow feels almost refreshing.
  • Soft centers and crispy edges happen naturally without any fussing.
  • Fresh mint leaves add a brightness that candy canes alone could never achieve.
02 -
  • Don't skip the resting time on the baking sheet—it's the difference between cookies that hold together and ones that crumble.
  • Fresh mint makes all the difference and is almost impossible to replicate with dried; if you can't find fresh, the recipe still works without it, but it loses some brightness.
  • Peppermint extract is loud and strong—more isn't better, and you'll know immediately if you've used too much because it'll taste medicinal.
03 -
  • Weighing your ingredients (especially flour) eliminates the guesswork and makes these turn out the same way every single time.
  • Soft butter that's still cool enough to hold shape is the sweet spot—if it's melting or greasy, your cookies will spread too thin and bake unevenly.

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