Peppermint Chocolate Chip Cookies (Printable)
Chocolate chip cookies infused with peppermint and crunchy candy cane pieces — festive, soft, and shareable.
# 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 mixing 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 together until light and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract and peppermint extract.
05 - Gradually mix dry ingredients into the wet ingredients, stirring until dough is just combined.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each dough ball approximately 2 inches apart. Optionally, sprinkle with additional crushed peppermint.
08 - Bake for 9 to 11 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Tips from dashanddishes:
01 -
- Each bite gives you that crisp, cool peppermint surprise hidden among puddles of chocolate.
- This recipe became our favorite because it brings people into the kitchen, eager to sneak a taste before the cookies are fully cooled.
02 -
- Once, I added too much peppermint extract and the cookies tasted like toothpaste—measure with care.
- I learned underbaking makes them perfectly chewy; the centers will look a little soft, but they set up beautifully as they cool.
03 -
- Resist the urge to overmix once flour is added – it keeps the cookies tender inside.
- Sprinkle a little flaky salt on top for an unexpected pop that balances the sweetness.