Peppermint Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Dough
01 -
225 g unsalted butter, softened
02 -
150 g granulated sugar
03 -
150 g brown sugar, packed
04 -
2 large eggs
05 -
1 teaspoon pure vanilla extract
06 -
1/2 teaspoon peppermint extract
→ Dry Ingredients
07 -
280 g all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Mix-ins and Garnish
10 -
170 g dark chocolate chips
11 -
60 g crushed peppermint candies, plus extra for garnish
# Instructions:
01 -
Preheat oven to 175°C. Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, about 3–5 minutes.
03 -
Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extracts until fully combined.
04 -
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients, mixing just until combined.
05 -
Gently fold in dark chocolate chips and crushed peppermint candies until distributed evenly through the dough.
06 -
Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, leaving 5 cm spacing between each.
07 -
Bake for 10–12 minutes, or until edges are golden and centres remain soft.
08 -
Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks. While warm, sprinkle with additional crushed peppermint candies.
09 -
Allow cookies to cool completely for optimal texture before serving.
# Notes:
01 -
For the best peppermint aroma, use freshly crushed candy and add peppermint extract sparingly to prevent overpowering the chocolate flavour.