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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies bake one sheet at a time until their edges are set and lightly golden, with semisweet chocolate chips in every bite. A touch of peppermint extract gives these soft-centered cookies a cool mint flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg, vanilla extract, and peppermint extract until combined.
  6. Mix in the flour mixture just until no dry streaks remain.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 1 1/2-tablespoon portions, spacing them about 2 inches apart on a baking sheet.
  9. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and lightly golden.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, bake one sheet at a time and remove them when the edges are set and lightly golden. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.