Peppermint Chocolate Chip Cookies (Printable)

Chocolate chip cookies infused with peppermint and crunchy candy cane pieces — festive, soft, and shareable.

# Ingredient List:

→ 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 if desired

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, and salt together in a medium bowl and set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla and peppermint extracts.
05 - Gradually add dry ingredients to the wet mixture, mixing until just incorporated.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - If desired, sprinkle additional crushed peppermint on top of each dough ball.
09 - Bake for 9 to 11 minutes until edges are lightly golden while centers remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

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.

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