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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies bake up with lightly browned edges, soft centers, semisweet chocolate chips, and crushed peppermint candies. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips
  • 0.5 cup peppermint candies crushed

Equipment

  • 2 large baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg and egg yolk until combined.
  5. Mix in the vanilla and peppermint extracts.
  6. Whisk the flour, baking soda, and salt in a medium bowl.
  7. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  8. Fold in the chocolate chips and crushed peppermint candies until evenly distributed.
  9. Cover and refrigerate the dough for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions.
  11. Arrange 12 portions on each prepared baking sheet, leaving about 2 inches between them.
  12. Bake for 10–12 minutes, switching the sheets between oven racks halfway through, until the edges are lightly browned and the centers still look slightly soft.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, portion the dough consistently and leave about 2 inches between cookies. Store airtight at room temperature for up to 4 days or refrigerate for up to 1 week; freeze baked cookies for up to 2 months. For a dairy-free version, use dairy-free butter and chocolate chips.