Peppermint Chocolate Chip Cookies (Print Version)

Buttery, chewy cookies bursting with peppermint, chocolate chips, and fresh mint flavors.

# What You 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 light brown sugar
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

# How to Prepare:

01 - Preheat the 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 softened butter with granulated and brown sugars in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extracts.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until evenly combined.
06 - Gently fold in semisweet chocolate chips, optional white chocolate chips, chopped mint, and crushed peppermint candies.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The peppermint is front and center without being overpowering, backed by the familiar comfort of chocolate chips.
  • Fresh mint leaves add a subtle grassy note that feels like a small secret the cookies keep.
  • They come together in about 25 minutes, which means you can have warm cookies before dinner.
02 -
  • Overbaking by even one minute changes everything—cookies that seem barely done are the ones that turn out chewy; the ones that look golden are already overdone.
  • Fresh mint makes a visible and flavor difference compared to using extract alone; if you can find it, use it.
  • Don't skip the resting period on the baking sheet; those five minutes are when the cookies set their structure.
03 -
  • Room-temperature butter is the difference between creamy dough and dense cookies—plan ahead or cut it into pieces to soften faster.
  • Don't be afraid to press extra crushed peppermint candy on top of each cookie before baking; it melts slightly and creates a gorgeous garnish.

Go Back