Peppermint Chip Cookies
Chewy, minty cookies packed with peppermint chips, white chocolate, and candy cane crunch—festive and ready fast.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 1 tbsp cornstarch
- 0.75 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.75 tsp peppermint extract
- 1 cup peppermint baking chips
- 0.5 cup white chocolate chips
- 0.5 cup crushed candy canes or peppermint candies lightly crushed; reserve a spoonful for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cornstarch, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, then mix in vanilla and peppermint extract.
- Mix in dry ingredients on low just until combined; do not overwork the dough.
- Fold in peppermint chips, white chocolate chips, and most of the crushed candy.
- Scoop 1.5-tablespoon mounds onto sheets, spacing 2 inches apart. Sprinkle with reserved candy.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
For bakery-style edges, chill the scooped dough for 15 minutes before baking. Swap white chips with dark chocolate for a bolder contrast, or drizzle baked cookies with melted white chocolate. Store airtight at room temperature up to 4 days or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Peppermint Chip Cookies flavors. All ingredient ratios and instructions are independently developed.