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These chocolate chip cookies with peppermint bring together a cozy soft bite and a fresh minty flavor that feels like a seasonal hug no matter when you eat them. The cool peppermint and rich chocolate play off each other in every mouthful, making these treats fun and uplifting to share around.
I once made these for a cold weather get-together, and seeing everyone smile when they tasted the minty surprise was priceless. They quickly became a favorite every chilly season and beyond.
Needed Ingredients
- 2 1/4 cups all-purpose flour: choose baking flour for a cookie that’s soft yet strong
- 1 tsp baking soda: helps give the cookies a nice lift
- 1 cup unsalted butter, softened: adds creaminess and flavor to the dough
- 3/4 cup packed brown sugar: keeps cookies moist and adds a rich caramel taste
- 3/4 cup granulated sugar: for sweetness and a bit of crispiness
- 2 large eggs: hold everything together and add moisture
- 1 tsp peppermint extract: brings the cool, festive mint flavor—add more or less as you like
- 2 tsp vanilla extract: adds warmth and depth to the mix
- 2 cups semi-sweet or dark chocolate chips: melty chocolate bits that pair perfectly with the mint—go for good quality chips for the tastiest result
Step-by-Step Directions
- Get Oven Ready
- Heat up your oven to 350°F (175°C). Line two baking pans with parchment paper so the cookies don’t stick and bake evenly.
- Dry Mix
- In a bowl, mix the flour and baking soda together so the rising agent is spread out well.
- Beat Sugars and Butter
- In a larger bowl, beat the softened butter with both sugars until you see it get fluffy and light. It usually takes about three minutes and makes a soft cookie texture.
- Add Eggs and Flavors
- Now, one by one, mix in the eggs till it’s all combined. Stir in vanilla and peppermint extracts until smooth and smelling great.
- Mix Wet and Dry
- Add the flour mixture bit by bit and stir gently until just mixed. Don’t overdo it or your cookies can turn out tough.
- Chocolate Mix
- Carefully fold in the chocolate chips so they’re evenly spread through the dough.
- Shape Cookies
- Spoon dough balls onto the lined sheets, leaving about two inches between each so they can spread.
- Bake and Cool
- Bake for 10 to 12 minutes until edges are golden but centers stay soft. Let them rest on the tray for five minutes before moving to wire racks to cool fully.
One thing I really love in this mix is the peppermint extract—it adds a fresh, lively pop that works beautifully with the chocolate. Baking these always reminds me of cozy afternoons with loved ones and sweet stories by the fire.
How to Store
Keep your cookies soft by storing them in an airtight container at room temp for up to five days. Want to keep them longer? Freeze them in a sealed bag or container and thaw on the counter. To freeze the dough, roll it into balls, pop them on a tray till solid, then bag them. Bake frozen dough balls straight from the freezer, just add a few minutes more baking time.
Ingredient Switch-Ups
If you want a softer mint taste, swap peppermint extract for spearmint. Try white chocolate chips instead of semi-sweet for an extra creamy and sweet feel that goes great with the mint. Toss in some crushed candy canes or peppermint candies directly into the dough for a nice crunch and more festive kick.
Tasty Pairings
These cookies pair well with cold milk or warm peppermint hot cocoa for a cozy combo. Add a scoop of vanilla ice cream for an extra special dessert. Fresh mint tea or coffee balances out the sweet minty chocolate flavors nicely.
These peppermint chocolate chip cookies mix a festive flavor with a comfy, soft texture. They’re a sweet treat you can enjoy any time, all year round.
Frequently Asked Cooking Questions
- → How do I get a stronger peppermint taste?
Try upping the peppermint extract to one and a half teaspoons. Change it based on what you like.
- → Which chocolate chips are best?
Using good quality semi-sweet or dark chocolate chips gives a nice contrast to the mint and boosts the flavor.
- → Tips for keeping cookies soft after baking?
Let cookies cool on the tray for 5 minutes before moving to a rack. Keep them in an airtight jar at room temp.
- → Can I swap flour to make these gluten-free?
You can replace regular flour with a gluten-free blend made for baking. This keeps the texture and rise close to the original.
- → What’s the best baking time and heat?
Bake at 350°F (175°C) for about 10 to 12 minutes. Watch for golden edges but soft centers for the best chew.