Peppermint Cookies
Soft, minty and studded with chocolate chips and crushed candy cane bits, these Peppermint Cookies are the ultimate Christmas dessert—easy to whip up, fun to share, and oh-so-satisfying with your holiday baking spread.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter room temperature (sub: vegan spread)
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temp (sub: flax egg for vegan)
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract (food-grade)
- 1 cup mini mint chocolate chips (or semisweet chips)
- ½ cup crushed candy canes (about 4–5 full sticks)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar until pale and fluffy.
- Add egg, vanilla extract, and peppermint extract. Beat until smooth.
- Slowly add dry ingredients to wet, mixing just until combined.
- Fold in mint chocolate chips and crushed candy canes.
- Portion dough onto prepared sheets with a cookie scoop.
- For thicker cookies, chill dough before baking.
- Bake for 10–12 minutes. Let cool before serving.
Notes
Dough consistency may vary by climate. Crushing candy canes in various sizes adds texture and color to the cookies. Underbake slightly for a chewier texture.
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