Description
Irresistible Peppermint Chocolate Chip Cookies with crispy edges, chewy centers, and perfect minty-chocolate balance. These holiday treats come together in just 25 minutes using simple pantry ingredients and foolproof techniques that guarantee bakery-quality results every time.
Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs, room temperature
1½ teaspoons pure peppermint extract
½ teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips
½ cup crushed peppermint candies (optional, for topping)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in peppermint extract and vanilla extract until fully incorporated.
5. Add dry ingredients to wet ingredients in three additions, mixing on low speed just until no flour streaks remain. Do not overmix.
6. Fold in chocolate chips using a spatula until evenly distributed throughout the dough.
7. Scoop dough using a 2-tablespoon cookie scoop and place balls 2 inches apart on prepared baking sheets.
8. If using crushed peppermint topping, sprinkle on now and press lightly to adhere.
9. Bake for 9-11 minutes, rotating the baking sheet halfway through, until edges are golden brown but centers still look slightly underdone.
10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
For thicker cookies, chill dough for 30 minutes before baking.
Cookies continue baking on the hot pan after removal from oven, so don’t overbake.
Fresh peppermint extract is essential for best flavor—check expiration dates.
Store in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls for up to 2 months; bake from frozen, adding 1-2 minutes to baking time.
For less minty flavor, reduce peppermint extract to 1 teaspoon.
Substitute dark chocolate chips for a more sophisticated, less sweet cookie.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate chip cookies, peppermint cookies, holiday cookies, Christmas cookies, mint chocolate cookies