Peppermint Chocolate Chip Cookies Recipe
Peppermint Chocolate Chip Cookies Recipe made with flour, butter, brown sugar, granulated sugar, eggs, vanilla, peppermint extract, chocolate chips, cinnamon, and crushed peppermint candies.
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Servings: 3 dozen cookies
Ingredients
Peppermint Chocolate Chip Cookies
- 3 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 c unsalted butter room temperature
- 1 c brown sugar
- 1/2 c granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 large eggs
- 1 c chocolate chips milk chocolate or semi-sweet
- 1 c crushed peppermint candies or candy canes
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking sheets.
- Line 2 baking sheets with parchment paper and set aside.
Combine the dry ingredients.
- Sift the all-purpose flour, baking soda, ground cinnamon, and kosher salt into a medium bowl.
Set aside the dry mixture.
- Set the bowl of dry ingredients aside until ready to use.
Cream the butter and sugars.
- In a large mixing bowl, beat the room-temperature butter, brown sugar, and granulated sugar until smooth and creamy.
Add the eggs and extracts.
- Add the eggs, vanilla extract, and peppermint extract to the butter mixture.
Mix the wet ingredients.
- Beat until the eggs and extracts are fully incorporated.
Add the dry ingredients.
- Slowly add the dry ingredient mixture to the wet mixture.
Form the cookie dough.
- Mix until the dough comes together. Do not overmix.
Fold in the mix-ins.
- Fold in the chocolate chips and crushed peppermint candies or candy canes until evenly distributed.
Chill the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes.
Portion the dough.
- Using a cookie scoop or tablespoon measuring spoon, scoop 1 to 2 tbsp of dough for each cookie.
Arrange the dough.
- Place the dough balls on the prepared baking sheets, leaving space between each cookie.
Bake the cookies.
- Bake for 12 to 17 minutes, depending on the size of the cookies. Smaller cookies will require less time, while larger cookies will require more time.
Cool on the baking sheets.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes.
Transfer to a cooling rack.
- Transfer the cookies to a wire cooling rack.
Cool completely.
- Allow the cookies to cool completely before storing.
Store properly.
- Store the cooled cookies in an airtight container.
Notes
To make this Peppermint Chocolate Chip Cookies Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the baking soda, chocolate chips, peppermint extract, vanilla extract, crushed peppermint candies or candy canes, cinnamon, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring cups, baking sheets, parchment paper, and cooling racks to prevent cross-contact with gluten-containing ingredients.