Peppermint Chocolate Chip Cookies (Print View)

Chewy cookies with peppermint, chocolate chips, and fresh mint, perfect for a festive indulgence.

# 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 - 1 cup semisweet chocolate chips
11 - 1/2 cup white chocolate chips (optional)
12 - 1/2 cup fresh mint leaves, finely chopped
13 - 1/2 cup crushed peppermint candies or candy canes

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing just until incorporated.
06 - Fold in semisweet chocolate chips, white chocolate chips if using, chopped mint leaves, and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes, or until edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Suggestions:

01 -
  • They hit that perfect texture—chewy in the middle, slightly crispy at the edges—and actually stay that way for days.
  • The fresh mint is a genuine surprise that chocolate chip cookie people aren't expecting, and it makes them feel special without requiring fancy technique.
02 -
  • Room temperature butter and eggs make an actual difference—they emulsify properly and create that light, fluffy texture that makes these cookies special.
  • Fresh mint is non-negotiable here, and the moment you chop it is the moment you should bake, because the oils dissipate quickly once it's cut.
03 -
  • Use pure peppermint extract, not imitation—one small bottle of the good stuff will last forever and makes a noticeable difference in flavor clarity.
  • If your cookies are spreading too thin, your butter was too warm or you added too much sugar—next time, let the dough chill for 20 minutes before baking.

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