Peppermint Chocolate Chip Soft Baked Cookies
These peppermint chocolate chip soft baked cookies are tender, chewy cookies flavored with bright peppermint and loaded with melty chocolate chips for a cozy, festive treat. The texture is soft and slightly cake-like in the center with a lightly crisp edge, and the peppermint adds a clean, refreshing finish that pairs really well with semi-sweet chocolate.
They’re quick to put together, forgiving if you want to make the dough ahead, and easy to customize — add crushed candy cane for crunch or keep it simple with chips and extract. These are a nice cookie to bring to a holiday plate or to bake when you want a softer, less crisp chocolate chip cookie.
Why This Peppermint Chocolate Chip Soft Baked Cookies Works
1. Brown sugar and a bit of cornstarch keep the cookies tender and chewy rather than thin and crispy.
2. A touch of peppermint extract brightens the chocolate without overpowering it.
3. Semi-sweet chocolate chips give a balance of sweetness and depth against the cool mint.
4. Chilling the dough controls spread so the cookies stay soft and cake-like in the middle.
Ingredients
These notes explain the role of the main ingredients so you can pick good substitutes or tweak texture.
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– Unsalted butter: Room temperature butter creamed with sugar helps create a tender crumb; use salted if you adjust the added salt.
– Brown and granulated sugar: Brown sugar adds moisture and chewiness; a mix of both gives structure and flavor.
– All-purpose flour: The base for structure; measure by spooning into the cup or weighing for consistency.
– Cornstarch: Small amount keeps the centers soft and slightly cakey.
– Baking soda and salt: Baking soda gives lift and browning; salt enhances the chocolate and peppermint.
– Peppermint extract: Use a high-quality extract and add sparingly — it’s potent.
– Semi-sweet chocolate chips (and optional crushed candy): Chips melt into pockets of chocolate; crushed candy cane adds festive crunch and color.
Substitutions and Variations
– Use vegan butter and a flax egg to make these dairy-free; texture will be similar but a bit less tender.
– Swap semi-sweet chips for dark chocolate for a richer, less sweet bite.
– Replace peppermint extract with 1–2 teaspoons of finely crushed peppermint candy for milder mint flavor and extra crunch.
– Use white chocolate chips for a sweeter, creamier cookie; reduce added sugar slightly if desired.
– Add 1/2 cup chopped toasted pecans for nuttiness; cookies will be heartier and less delicate.
How to Make Peppermint Chocolate Chip Soft Baked Cookies
This is a summary — the full recipe card has exact amounts and bake times.
1. Preheat the oven and line baking sheets with parchment or a silicone mat.
2. Cream room-temperature butter with brown and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla, and peppermint extract until combined.
4. Whisk flour, cornstarch, baking soda, and salt, then add to the wet ingredients until just mixed.
5. Fold in chocolate chips and any crushed candy, being careful not to overwork the dough.
6. Scoop dough into even balls (about 2 tablespoons each), chill 15–30 minutes if you want thicker cookies, then space on the sheet.
7. Bake until edges are set and centers still look slightly underdone; cool on the pan briefly before transferring to a rack.
Tips for the Best Results
1. Don’t overbake — pull cookies when the edges are set but centers still look soft; they finish setting as they cool.
2. Use a cookie scoop for uniform size so baking times are consistent.
3. Chill the dough for 15–30 minutes to reduce spread and get a thicker, chewier cookie.
4. If your peppermint extract tastes too strong, reduce by half next time or balance with more chocolate.
5. Place a few extra chips on top of each dough ball before baking for a pretty, chocolatey finish.
Common Mistakes
– Overcreaming the butter and sugar: makes cookies too thin and flat — stop once the mixture is light and fluffy, not overly aerated.
– Using too much peppermint extract: causes a sharp, chemical taste — start with less and add more if needed.
– Skipping cornstarch: cookies will be less soft and more likely to spread thin; keep the small amount for that tender center.
– Baking at too high a temperature: browns edges quickly while leaving centers underdone — check oven calibration and follow recommended temps.
– Putting dough on a hot cookie sheet: warm pans cause excessive spreading — let the sheet cool between batches.
Storage
Storing: Cool cookies completely, then store in an airtight container at room temperature for up to 4 days. Place a piece of parchment between layers to prevent sticking.
Freezing: You can freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag for up to 3 months. Alternatively, scoop cookie dough balls onto a tray, freeze until firm, then bag for baking from frozen (add 1–2 minutes to bake time).
Reheating or serving later: Warm cookies for 6–8 seconds in the microwave for a just-baked feel, or 3–4 minutes in a 300°F oven to refresh texture without drying.
How to Serve Peppermint Chocolate Chip Soft Baked Cookies
– Serve warm with a glass of cold milk or a mug of hot chocolate for a classic pairing.
– Make simple ice cream sandwiches using softened vanilla or peppermint ice cream between two cooled cookies.
– Arrange on a holiday platter with assorted cookies for a festive cookie swap.
– Crumble over espresso-based drinks or ice cream as a minty finishing touch.
More Helpful Notes
– Measure flour by weight for the most consistent texture; too much flour makes cookies dense.
– If you like visible mint flecks, use finely crushed candy cane on top after baking so it keeps its color.
– For a subtler mint, halve the peppermint extract and increase vanilla by a small amount.
– Use room-temperature ingredients so the batter mixes evenly and bakes predictably.
Frequently Asked Questions
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Peppermint Chocolate Chip Soft Baked Cookies
Ingredients
Cookie Dough
- 3 1/3 cups all-purpose flour (400 g)
- 1 tablespoon cornstarch (8 g)
- 3/4 teaspoon baking soda (3 g)
- 3/4 teaspoon fine sea salt (4 g)
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup packed light brown sugar (165 g)
- 2/3 cup granulated sugar (135 g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup semi-sweet chocolate chips (128 g)
- 3/4 cup white chocolate chips (128 g)
- 1 cup Andes Peppermint Crunch baking chips (170 g)
Finishing
- 1/4 cup crushed peppermint candy canes, for garnish
- 1/4 cup mixed chocolate chips, for pressing on top (optional)
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined; set aside.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed just until creamy and slightly lightened, about 1–2 minutes.
- Beat in the vanilla and peppermint extract. Add the egg and the yolk one at a time, mixing for 30 seconds after each addition and scraping down the bowl once.
- Add the dry ingredients in two additions on low speed, stopping when a few flour streaks remain. Fold in the semi-sweet chips, white chips, and peppermint crunch chips by hand with a spatula until just distributed.
- Cover the bowl and chill the dough for 20 minutes. While it chills, position a rack in the center of the oven, preheat to 365°F (185°C), and line two baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions (about 1.5 oz/43 g each), roll into smooth balls, and arrange 2 1/2 inches apart on the prepared sheets.
- Bake one sheet at a time for 10–12 minutes, rotating the pan halfway through. The cookies are done when edges are set and the centers look pale, puffy, and just dry on top.
- Right out of the oven, tap the pan gently once on the counter to settle. Press a few extra chocolate chips into the warm tops and immediately sprinkle with crushed peppermint. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
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