Peppermint Chocolate Chip Cookies (Print version)

Chewy cookies blend peppermint, chocolate chips, and fresh mint for a festive and buttery delight.

# 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

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla and peppermint extracts.
05 - Gradually add dry ingredients to wet mixture, mixing until just incorporated.
06 - Fold in semisweet chocolate chips, white chocolate chips if using, chopped mint, and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them 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 sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert suggestions:

01 -
  • They're softer and chewier than most peppermint cookies, with a texture that melts on your tongue instead of crumbling.
  • The combination of semisweet and white chocolate, plus the crushed candy canes, means you get bursts of flavor in every bite without it feeling heavy.
  • Fresh mint keeps the mint flavor bright and alive rather than letting it taste like artificial candy all the way through.
02 -
  • Don't overbake these—that extra minute makes the difference between chewy and crispy, and these are meant to be soft and yielding in the center.
  • Fresh mint really does change the game; it prevents that artificial, one-dimensional mint flavor and adds brightness that makes people pause and ask what your secret is.
  • If your dough seems soft or greasy, pop it in the fridge for 15 minutes before scooping; cold dough spreads less and bakes more evenly.
03 -
  • If you want an even more festive look, press extra crushed peppermint candies on top of each cookie right when you pull them from the oven while the surface is still soft and sticky.
  • Using a mix of chocolate chips—semisweet, white, and even a few dark chocolate chips if you like—creates more interesting flavor variation than sticking to just one type.
  • Fresh mint is worth the small effort; if you can't find it or don't have it on hand, dried mint works in a pinch, but use only half the amount because it's more concentrated.

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