Peppermint Chocolate Chip Cookies

Discovering these peppermint chocolate chip cookies was like unlocking a new holiday tradition for me. The first batch filled my kitchen with the warm scent of butter and chocolate, mingled with that unmistakable hint of mint—something I knew would become a go-to anytime treat.

I vividly remember the first time unexpected guests arrived just as these cookies came out of the oven. The warm aroma filled the house and instantly sparked smiles—those moments turned these cookies from just a dessert to a shared memory.

Ingredients

• All-purpose flour: I always use this for its reliable texture and structure, making sure to measure carefully for the perfect chew
• Baking soda: Essential for that slight rise and tender crumb, I sift it with flour to avoid clumps
• Salt: Just a pinch to enhance all the flavors, and never skip it as it balances the sweetness beautifully
• Unsalted butter: Softened to room temperature to cream perfectly with sugars, which lifts the cookie’s texture
• Granulated sugar and light brown sugar: The combo adds both sweetness and moisture for chewiness, I always pack the brown sugar lightly
• Eggs: Provide richness and bind everything together, added one at a time for full incorporation
• Pure vanilla extract: A dash adds depth; never underestimate this classic flavor enhancer
• Peppermint extract: The star of the show, delivering that cool, minty punch without overpowering
• Semisweet chocolate chips: I go for quality chips that melt just right, folding them in gently
• Crushed peppermint candies or candy canes: Adds texture and bursts of peppermint crunch that make these cookies unique

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.

Mix the Dry Ingredients:

In a medium bowl, whisk the flour, baking soda, and salt together until combined—the fine powder almost looks like snow.

Cream Butter and Sugars:

Beat the softened butter with granulated and brown sugars until the mixture is fluffy and smells sweet and inviting, about 2 minutes.

Add the Eggs and Flavors:

Beat in the eggs one at a time, then stir in vanilla and peppermint extracts, watching as the batter becomes smooth and shiny.

Combine Dry and Wet:

Gradually add the dry mix into the wet bowl, mixing just until everything is blended, careful not to overwork the dough to keep cookies tender.

Fold in the Goodies:

Gently fold in chocolate chips and crushed peppermint candies, watching the dough stud with sweet, minty bits.

Shape the Cookies:

Drop rounded tablespoons of dough onto your baking sheets spacing them about 2 inches apart to allow spreading.

Bake to Perfection:

Bake for 9 to 11 minutes until the edges are just golden and centers look soft—your kitchen will fill with peppermint and chocolate scents.

Cool Before Enjoying:

Let cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the perfect bite.

Save

This recipe became more than just cookies during a snowy evening when my family gathered and dipped them in hot chocolate. It became a symbol of cozy comfort and togetherness, a sweet tradition I cherish every year.

Keeping It Fresh

Storing these cookies properly is key to maintaining their delightful crisp-chewy balance. I like to keep them in an airtight container at room temperature, separated with parchment sheets if stacked. For longer storage, freezing the dough works beautifully—just scoop balls onto a tray, freeze until firm, then pop into a bag for whenever a cookie craving hits.

When You're Missing Something

If you ever find yourself out of peppermint extract, a tiny amount of pure mint flavoring or even a few drops of spearmint can stand in, but be cautious—it’s stronger so adjust to taste. Similarly, white chocolate chips make a sweeter variation that melts into creamy pockets, changing the cookie’s character deliciously.

Serving Ideas That Clicked

These cookies pair wonderfully with warm drinks—hot chocolate is the obvious choice, but peppermint or black tea also complements the minty notes. For a fun twist, sandwich them with a layer of minty buttercream or spread softened cream cheese between two cookies. Before guests leave, I often remind them:

• Don’t forget to sprinkle extra crushed peppermint candies on freshly baked cookies for added crunch
• If you want more mint, a drizzle of melted white chocolate with peppermint dust is heavenly
• And wrap any extras tightly—they stay perfect for several days or freeze well

Save

I hope this recipe brings the same warmth and joy to your kitchen as it has mine. Thanks for stopping by and sharing in this little minty adventure—I can’t wait to hear how yours turn out!

Recipe FAQs

→ How do I achieve crisp edges and chewy centers?

Use a combination of granulated and brown sugars, bake at 350°F for 9–11 minutes, and avoid overbaking to maintain chewy centers while crisping the edges.

→ Can I substitute the crushed peppermint candies?

Yes, white chocolate chips can be used for a sweeter variation, and extra peppermint candies can be sprinkled on top for added crunch.

→ What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days to retain freshness and texture.

→ Are these suitable for vegetarians?

Yes, the ingredients used do not include meat products and the cookies are suitable for a vegetarian diet.

→ What are good pairings for these cookies?

These cookies pair wonderfully with hot chocolate or peppermint tea, enhancing their refreshing mint flavor.