Peppermint Chocolate Chip Cookies
A delightful twist on the classic cookie with a refreshing peppermint flavor that’s perfect for the holiday season.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for a light texture.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature eggs help the dough mix better.
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract Adjust to taste for stronger peppermint flavor.
- 3 cups all-purpose flour Sifted for better incorporation.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips Use high-quality for best flavor.
- 1/2 cup crushed peppermint candies Can use candy canes for texture.
Instructions
Baking the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
- In another bowl, sift together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in chocolate chips and crushed peppermint candies.
- Use a cookie scoop or tablespoon to drop rounded balls of dough on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden and centers may look slightly undercooked.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.