Peppermint chocolate chip cookies

The first time I baked these peppermint chocolate chip cookies, the house instantly filled with a warm, festive scent that reminded me of cozy holiday evenings with family. Discovering this recipe felt like uncovering a secret treat that combined the richness of chocolate with a refreshing hint of peppermint.

I still remember the time unexpected guests dropped by during the holidays and I whipped up these cookies in no time. Their faces lit up with each bite, and that moment made this recipe a permanent favorite in my kitchen.

Ingredients

• All-purpose flour: I always reach for good quality flour to get the perfect cookie texture, making sure to measure it right by spooning it into the cup without packing.
• Baking soda & salt: These little additions work quietly in the background, giving the cookies their lightness and balance.
• Unsalted butter: Using softened butter helps everything blend smoothly and carries the rich flavor without extra salt.
• Granulated and light brown sugar: The combination keeps the cookies sweet with a touch of caramel undertone.
• Eggs: They bind all ingredients and add moisture for that chewy center.
• Vanilla & peppermint extract: Vanilla warms the flavor while peppermint adds that holiday sparkle you look forward to.
• Semi-sweet chocolate chips: They provide melty pockets of chocolate in every bite.
• Crushed peppermint candies: Adding these not only boosts peppermint flavor but also gives a pleasant crunch if sprinkled on top before baking.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper; the sweet smell of heated paper hints at the deliciousness to come.

Mix the Dry Ingredients:

Whisk flour, baking soda, and salt in a medium bowl—this is the foundation your cookies will rest on, light and airy.

Beat the Butter and Sugars:

In a large bowl, cream the softened butter with granulated and brown sugars until the mixture looks pale and fluffy, like a soft cloud inviting you to dive in.

Add Eggs and Extracts:

Beat in eggs one at a time, then mix in vanilla and peppermint extracts, releasing warm and cool aromas that make the kitchen feel festive.

Combine Wet and Dry:

Slowly add dry ingredients to the wet, mixing just until you see no flour streaks—overmixing can make cookies tough.

Fold in Mix-ins:

Gently fold in chocolate chips and crushed peppermint candies, the colorful bits promising delightful bursts of flavor.

Shape the Cookies:

Drop tablespoon-sized dough balls onto your lined baking sheets, spacing about two inches apart to let them spread evenly without crowding.

Bake to Perfection:

Bake for 9–11 minutes until edges turn golden but centers stay soft—your nose will catch the hint as the aroma fills the kitchen.

Cool Before Enjoying:

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, so they reach ideal texture and flavor.

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This recipe quickly became more than just holiday cookies; it grew into a tradition that gathers friends and family, warming hearts as much as hands with every shared bite.

Keeping It Fresh

Once baked, storing these cookies in an airtight container preserves their chewy center and crisp edges for days, though I always find they disappear fastest the same day.

When You're Missing Something

If you don't have peppermint extract, a few drops of mint essence or even a sprinkle of finely chopped fresh mint leaves can offer a unique twist, though it won’t be quite as punchy.

Serving Ideas That Clicked

Serving these cookies alongside a cup of hot cocoa or warm eggnog has become my favorite way to enjoy them during chilly evenings.

• Sprinkle extra crushed peppermint on top before serving for an added festive flair
• If someone prefers less peppermint, offer plain chocolate chip cookies as well
• Remember to let the cookies cool fully so the flavors settle beautifully

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Thanks for baking along with me—here’s to many more cozy kitchen moments filled with sweet memories and tasty treats.

Frequently asked questions about this recipe

→ What gives these cookies their peppermint flavor?

The peppermint taste comes from peppermint extract mixed into the dough and crushed peppermint candies folded in.

→ How can I make the cookies chewier?

Ensuring not to overbake and keeping the centers soft helps retain chewiness in these cookies.

→ Can white chocolate chips be used instead?

Yes, substituting white chocolate chips adds a sweeter, creamier contrast to the peppermint.

→ Why is it important to cool cookies on a wire rack?

Cooling on a wire rack prevents sogginess by allowing air circulation, keeping edges crisp.

→ What is the ideal baking temperature for these cookies?

Baking at 350°F (175°C) ensures golden edges while maintaining a soft center.