Peppermint Chocolate Chip Cookies

Last December, I was rifling through the pantry looking for something to bake when I found a half-empty bottle of peppermint extract shoved behind the vanilla. My hands were cold from wrapping presents, and suddenly I wanted cookies that tasted like winter felt—crisp and bright and a little unexpected. These peppermint chocolate chip cookies became my answer, and now whenever the holidays roll around, my kitchen fills with that distinctive mint-and-butter smell before anyone even asks.

I brought a batch to a holiday potluck once, and watched someone take a bite, pause, then immediately go back for another. That moment of surprise and delight—when someone wasn't expecting mint and suddenly it all made sense—that's when I knew this recipe had staying power. My friend still requests these instead of a birthday cake some years.

Ingredients

• All-purpose flour (2 1/4 cups): The foundation—make sure it's fresh because stale flour will make your dough dense and sad.
• Unsalted butter (1 cup, softened): Room temperature is non-negotiable; cold butter refuses to cream properly no matter how hard you work it.
• Granulated and brown sugar (3/4 cup each): The brown sugar adds moisture and a subtle molasses depth that prevents the cookies from tasting one-dimensional.
• Eggs (2 large): They bind everything together and create structure; don't skip them or use substitutes here.
• Peppermint extract (1 teaspoon): This is potent, so measure carefully—a little splash more if you want bold mint flavor, but start conservative.
• Pure vanilla extract (1 teaspoon): It rounds out the peppermint and prevents the cookies from tasting medicinal.
• Baking soda (1 teaspoon): This helps the cookies spread and bake evenly, creating that perfect chewy texture.
• Salt (1/2 teaspoon): A small pinch that magnifies every other flavor in the dough.
• Semisweet chocolate chips (1 cup): The classic choice, though dark chocolate works beautifully if you prefer less sweetness.
• White chocolate chips (1/2 cup, optional): They add a creamy contrast and look festive scattered throughout.
• Fresh mint leaves (1/2 cup, finely chopped): This is where magic happens—real mint leaves give brightness that extract alone cannot deliver.
• Crushed peppermint candies (1/2 cup): They provide texture, visual appeal, and concentrated peppermint hits in every bite.

Instructions

Prepare your workspace:

Preheat your oven to 350°F and line two baking sheets with parchment paper while you wait. This single step prevents the scrambling that happens when you're ready to scoop dough but your oven is cold.

Combine the dry ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt until they're evenly distributed. You'll notice the mixture lighten slightly as air gets worked in—this is good.

Cream the butter and sugars:

Beat the softened butter with both sugars in a large bowl until the mixture is pale and fluffy, about 2 to 3 minutes. The butter should look almost cloud-like when you're done; this is where air gets incorporated and cookies become chewy rather than dense.

Incorporate the eggs and extracts:

Add the eggs one at a time, beating well after each addition so they fully incorporate. Mix in the vanilla and peppermint extracts until the dough smells unmistakably of mint and vanilla.

Gently combine wet and dry:

Add the flour mixture to the butter mixture gradually, stirring just until combined. Overmixing develops gluten, which leads to tough cookies—stop as soon as you see no streaks of flour.

Fold in the mix-ins:

Add the chocolate chips, white chocolate chips if using, chopped fresh mint, and crushed peppermint candies, folding gently until everything is distributed. The dough should smell like a peppermint dream at this point.

Shape and space the dough:

Scoop tablespoon-sized portions onto the prepared baking sheets, leaving about 2 inches between each cookie. They'll spread slightly, so respect the spacing.

Bake to perfection:

Bake for 9 to 11 minutes, until the edges are lightly golden but the centers still look slightly underdone. This is the secret to chewy cookies—they continue cooking on the hot pan after you pull them out.

Cool with patience:

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This resting period lets them set without becoming brittle.

Save to Pinterest

There's something quietly magical about watching someone's face when they realize fresh mint is baked right into a chocolate chip cookie. It's not fancy or complicated, but it feels thoughtful, like someone cared enough to go beyond the expected.

The Mint Question

Peppermint and fresh mint are two different players. Peppermint extract is bottled intensity—useful, reliable, essential—while fresh mint leaves bring a grassy, almost delicate brightness that makes people pause mid-bite. I use both because they don't compete; they amplify each other. If you're nervous about the mint flavor, start with what the recipe calls for, taste the dough, and adjust. You can always add more peppermint extract, but you can't remove it once it's mixed in.

Chocolate and Candy Choices

I started with just semisweet chips, but adding white chocolate changed the game—it provides a creamy sweetness that balances the mint's coolness. The crushed peppermint candies aren't just decoration; they give little bursts of pure peppermint flavor and a subtle crunch. Some people prefer dark chocolate; others swear by milk chocolate. The beauty is that mint plays well with all of them, so follow your instinct.

Storage and Serving

These cookies keep for about five days in an airtight container at room temperature, though they rarely last that long in my house. They're best served with something that cuts through the richness—cold milk, hot cocoa, or even coffee. I've also frozen them successfully for up to two months, which makes them perfect for unexpected guests or impulsive cravings.

• A quick brush of crushed peppermint on top before baking makes them look bakery-worthy.
• Pair them with mint tea for a matching flavor experience that feels intentional and cozy.
• If the dough sits in the fridge for a few hours, the flavors deepen and the mint becomes more pronounced.

Save to Pinterest

These cookies remind me that sometimes the simplest additions—a whisper of fresh mint, a handful of crushed candies—can transform something familiar into something people remember. That's the gift of baking with intention.

Recipe FAQs

→ What ingredients add the peppermint flavor?

Both peppermint extract and crushed peppermint candies contribute a refreshing minty flavor.

→ Can I substitute the chocolate chips?

Yes, semisweet chips can be swapped for dark or milk chocolate chips according to preference.

→ How do I ensure chewy texture?

Using softened butter and beating sugars well creates a tender, chewy cookie texture with golden edges.

→ Is fresh mint necessary?

Fresh mint adds a bright herbal note, enhancing the overall flavor but can be adjusted or omitted if desired.

→ What’s the best baking temperature and time?

Bake at 350°F (175°C) for 9–11 minutes until edges are lightly golden and centers remain soft.