Ultimate Chewy Peppermint Chocolate Chip Cookies
Make the best soft and chewy peppermint chocolate chip cookies, perfect for holiday baking and festive gatherings. This recipe balances cool mint with rich chocolate for a guaranteed favorite.
- Prep Time: 20 min
- Cook Time: 11 min
- Total Time: 51 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ½ cup crushed candy canes (plus extra for topping)
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps achieve chewy cookies.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
- 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.
- Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed candy canes.
- Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling is key for preventing spread and ensuring a chewy texture.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies. If desired, press a few extra crushed candy cane pieces onto the tops.
- Bake for 9 to 11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. For the chewiest results, slightly underbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best chewy holiday cookies, use room temperature butter and eggs.
- If you want a stronger mint flavor, increase the peppermint extract to 1 ½ teaspoons.
- To keep these soft all season, store them in an airtight container at room temperature.
- This recipe makes a fantastic cookie exchange favorite.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 30