Peppermint Chocolate Chip Cookies (Printable Version)

Crisp-edged, chewy-centered cookies loaded with chocolate chips and a refreshing peppermint hint.

# What You'll 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 - 2 cups semisweet chocolate chips
11 - 1/2 cup crushed peppermint candies or candy canes

# Step-by-Step:

01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each. Stir in vanilla and peppermint extracts.
05 - Gradually add dry ingredient mixture to wet ingredients, mixing just until combined.
06 - Gently fold in chocolate chips and crushed peppermint candies until evenly distributed.
07 - Drop rounded tablespoons of dough 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 baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They balance crisp edges with chewy centers in a way that feels like a secret shared between friends
  • The peppermint twist adds a refreshing surprise that quickly made these cookies a staple in my recipe box
02 -
  • Softening butter rather than melting it makes all the difference in texture—you want creamy, not greasy dough
  • Crushing peppermint candies finely prevents them from making the dough too tough and distributes flavor evenly
03 -
  • Always measure flour by spooning it into the cup and leveling off to prevent dry, crumbly cookies
  • The secret to chewy centers is to pull the cookies from the oven just as edges turn golden, leaving the middle slightly soft

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