A recipe for soft and chewy chocolate chip cookies infused with cool peppermint flavor, perfect for the holidays.
Author:Ahazzam
Prep Time:20 min
Cook Time:11 min
Total Time:31 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
1/2 cup crushed peppermint candies or candy canes (drained if using oil-packed)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips, dark chocolate chips, and crushed peppermint candies.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are set and the centers are still slightly soft. For chewier cookies, slightly underbake.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra peppermint flavor, you can drizzle melted white chocolate over the cooled cookies and sprinkle with more crushed candy canes.
Chilling the dough for 30 minutes before baking helps prevent the cookies from spreading too much, resulting in a thicker cookie.
Use high-quality peppermint extract for the best flavor balance.