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Peppermint Chocolate Chip Cookies

Soft and Chewy Peppermint Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1¾ cups (220 g) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp peppermint extract
  • 1 cup (170 g) semi-sweet chocolate chips
  • ¼ cup (40 g) crushed candy canes or peppermint candies

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, cream butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes, until fluffy and pale.
  2. Beat in the egg and peppermint extract on low speed just until combined, about 30 seconds.
  3. Add flour, baking soda, and salt. Mix on low until a few dry streaks remain, then finish by hand with a spatula.
  4. Fold in the chocolate chips and crushed candy canes until evenly distributed.
  5. Drop tablespoon-sized scoops of dough 2 inches apart on the prepared sheets. For thicker cookies, chill the dough for 30 minutes first. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look set. Cool on the sheet for 3 minutes, then transfer to a wire rack.

Notes

If you want the thickest, chewiest texture, chill the scooped dough for 30 minutes before baking. That time is not included in the total. Store cookies in an airtight container with a piece of bread to keep them soft for several days.