Peppermint Chocolate Chip Cookies (Print Version)
Chewy, chocolate-studded cookies with a bright peppermint kick, quick to make and perfect for holiday sharing.
# 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 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt until thoroughly blended. Set aside.
03 - In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar with an electric mixer or sturdy whisk until mixture is light and creamy in texture.
04 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract and peppermint extract until combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until a cohesive dough forms. Avoid overmixing.
06 - Gently fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each ball about 2 inches apart to allow for spread.
08 - If desired, sprinkle a small amount of additional crushed peppermint on top of each dough ball for garnish.
09 - Bake in preheated oven for 9 to 11 minutes, or until the cookie edges are lightly golden and the centers remain soft.
10 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- Peppermint candies melt into puddles of flavor, transforming classic cookies into something unexpectedly refreshing.
- This dough comes together fast, making it ideal when you need an impressive treat in a hurry.
02 -
- If you overmix after adding dry ingredients, the cookies come out tough—fold just until blended.
- Once I used too much peppermint extract, and it overpowered everything—measure carefully, a teaspoon is plenty.
03 -
- I always chill the dough for about 20 minutes if I can—it keeps the cookies from spreading too far.
- Spraying your measuring cup with a little oil helps sticky brown sugar slide right out.