When you have a deep craving for an after eight but you're stuck in the middle of no where, like say on a farm, make these peppermint chocolate chip cookies! They are perfectly chewy and crispy thanks to the combination of white and brown sugar. They have just enough peppermint extract that you feel like its Christmas, but not so much that you could mistake the cookie for toothpaste haha! Hey, its a fine line with peppermint extract! I made these fudgy chocolate cookies with white chocolate chips but you can definitely use plain chocolate chips 😋
What you need to make Peppermint Chocolate Chip Cookies
- White Sugar
- Brown Sugar
- Peppermint Extract
- Vanilla Extract
- Eggs (2)
- Cocoa Powder
- Baking Soda
- Baking Powder
- Chocolate Chips (White, Milk, Dark - your choice!)
How to Make Peppermint Chocolate Chip Cookies
1.) Blend the sugars with the butter, then add in the eggs, peppermint and vanilla.
2.) Add in the Cocoa Powder, salt, baking soda and baking powder. Stir to combine fully.
3.) Add the flour - bit by bit. Stir until just combined.
4.) Add in the chocolate chips.
5.) Divide into 36 Cookie Dough Balls.
6.) Chill Dough for a mimimum of 30 minutes in the fridge. This helps prevent the cookies from spreading too much!
7.) Bake 12 cookies per cookie sheet lined with tinfoil, parchment paper or a silicon mat.
8.) Bake for 10 minutes and then leave to set up and cool on the baking sheet.
9.) Try not to eat them all in one day.
Tips & Tricks
- Add 2-3 more chocolate chips to each dough ball before baking to ensure your cookies look as good as they taste.
- Start with room temperature ingredients for the best results. When ingredients are the same temperature, they will emulsify better!
- Chill the dough before baking - This helps prevent the cookies from spreading!
- Use a silicone mat or parchment paper for cookies so that they don't get too greasy.
- Oven temperature matters! If you keep getting bad results check the temperature of your oven with an oven thermometer. It could be way out. You're not a bad baker, it's your ovens fault 😏
Can I freeze these chocolate mint cookies?
Yeah, you bet! I like to freeze them as dough balls and then bake from frozen for 15 minutes. I've never tried freezing these as baked cookies. I would imagine it would work fine though.
How do I store Peppermint Chocolate Chip Cookies
In your tummy is the best place. Otherwise, you can store the counter in an air tight container for up to 5 days.
Looking for something to bake next? Try my Cream Cheese Lemon Crinkle Cookies Complete opposite of these but equally delish.
Peppermint Chocolate Chip Cookies
- 1 Cup Salted Butter Room Temperature
- 1¼ Cups White Granulated Sugar
- ½ Cup Brown Sugar
- 2 Large Eggs Room Temperature
- 1 Teaspoon Pure Peppermint Extract
- 2 Teaspoons Pure Vanilla Extract
- ¾ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2 Cups All Purpose Flour Spooned and Leveled
- 1 Cup Chocolate Chips
- Measure out your dry ingredients and bring your eggs and butter out of the fridge and allow them to come to room temperature
Make The Dough
- Blend the butter and sugars together until incorporated. Add in the Eggs, peppermint and vanilla. Blend.
- Blend in the Cocoa powder, salt, baking soda and baking powder.
- Slowly add in the flour mixing only enough to get it mixed in. You don't want to over mix cookie dough. Once its in, add in the chocolate chips.
Divide the dough, and Shape.
- This recipe makes 36 cookies. You can use a small cookie scoop or 2 tablespoons/ ball.
- Once you have the dough divided, roll into smooth balls and chill for 30 minutes.
- Preheat oven to 350°F
- place 12 dough balls onto a standard size cookie sheet that is lined with tinfoil, parchment paper or a silicone mat.
- Press 2-3 extra chocolate chips into the top of each cookie dough ball before baking.
- Bake for 10 minutes
- Let firm up and cool completely on the cookie sheet.