Go Back
Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies – Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill 9 minutes
Servings: 24 cookies
Calories: 190
Ingredients Method Notes

Ingredients
  

  • ¾ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2 cups all-purpose flour
  • 1 tsp cornstarch
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1½ cups semi-sweet chocolate chips
  • ½ cup crushed candy canes or peppermint pieces

Method
 

Cream the Butter & Sugars
  1. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients
  1. Mix in egg, vanilla extract, and peppermint extract until fully combined.
Add Dry Ingredients
  1. Stir in flour, cornstarch, baking soda, and salt just until a soft dough forms.
Fold in the Good Stuff
  1. Gently fold in chocolate chips and crushed candy canes.
Chill the Dough
  1. Cover and refrigerate for 30 minutes to prevent spreading and keep cookies thick.
Bake
  1. Preheat oven to 350°F (175°C).
  2. Scoop 2-tablespoon dough balls onto parchment-lined baking sheets.
  3. Bake 10–12 minutes, until edges are set but centers look slightly underbaked.
Cool & Enjoy
  1. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Peppermint control: Peppermint extract is strong — don’t add more than ½ tsp.
Extra festive: Press a few extra chocolate chips on top before baking.
Ultra soft cookies: Cornstarch keeps the centers tender and bakery-style.