Print

Ultimate Chewy Peppermint Chocolate Chip Cookies

A stack of four chewy peppermint chocolate chip cookies featuring dark chocolate, white chocolate chunks, and bright green peppermint pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, chewy peppermint chocolate chip cookies featuring a balance of cool mint and rich chocolate. This recipe is perfect for holiday baking and cookie exchanges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 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 white chocolate chips
  • 1/2 cup crushed candy canes (plus extra for topping)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps achieve chewiness.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
  3. In a separate 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.
  4. Fold in the semi-sweet chocolate chips, white chocolate chips, and the 1/2 cup of crushed candy canes.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents spreading and deepens flavor.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft for a gooey texture.
  9. Remove from the oven. Immediately press a few extra crushed candy cane pieces onto the tops of the warm cookies.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For maximum chewiness, ensure your butter is softened but not melted.
  • If you prefer a stronger mint flavor, increase the peppermint extract to 1 1/2 teaspoons.
  • To keep these cookies soft longer, store them in an airtight container at room temperature.

Nutrition

Find it online: https://littlekitchendiary.com/peppermint-chocolate-chip-cookies-recipe/