Here’s a festive, minty, and chewy Peppermint Cookies recipe — perfect for the holidays or anytime you crave a refreshing mint-chocolate treat.
🍪 Peppermint Cookies
⭐ Ingredients (Makes ~24 cookies)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract (adjust for stronger mint flavor)
- 1 ½ cups semi-sweet chocolate chips
- ½ cup crushed peppermint candies or candy canes
👩🍳 Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Mix dry ingredients
- In a medium bowl, whisk together flour, baking soda, and salt.
- Set aside.
3. Cream butter and sugars
- In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla and peppermint extract. Mix until combined.
4. Combine wet and dry ingredients
- Gradually add flour mixture to the wet mixture. Mix until just combined.
- Stir in chocolate chips and crushed peppermint candies.
5. Shape cookies
- Scoop dough with a cookie scoop or spoon onto prepared baking sheets, spacing about 2 inches apart.
6. Bake
- Bake 10–12 minutes until edges are lightly golden but centers are soft.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
7. Serve
- Enjoy warm or store in an airtight container for up to 5 days.
⭐ Tips & Variations
- Extra minty: Add an extra ¼ tsp peppermint extract.
- Chocolate drizzle: Melt extra chocolate chips and drizzle over cooled cookies.
- Soft & chewy: Slightly underbake by 1–2 minutes.
- Festive touch: Sprinkle extra crushed candy canes on top before baking.
- Gluten-free: Use a 1:1 gluten-free flour blend.
If you want, I can also give you a double chocolate peppermint cookie version or peppermint cookie bars that are easier to slice and share.
