Ingredients
- All-purpose flour: 2 1/4 cups
- Baking soda: 1 teaspoon
- Unsalted butter (softened): 1 cup (2 sticks)
- Granulated sugar: 3/4 cup
- Packed light brown sugar: 3/4 cup
- Large egg: 1
- Peppermint extract: 1/2 teaspoon
- Semi-sweet chocolate chips: 1 cup
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and baking soda; set aside.
- Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy (about 3 minutes).
- Step 3: Beat in the egg and the peppermint extract until fully incorporated. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Step 4: Fold in the chocolate chips by hand. Drop rounded tablespoons of dough onto ungreased baking sheets, ensuring they are spaced about 2 inches apart.
- Step 5: Bake for 9 to 11 minutes, or until the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to five days, or you can freeze the unbaked dough balls to bake on demand later.
- To restore that fresh-baked warmth and chewiness, pop a cookie in the microwave for 8-10 seconds or reheat them briefly in a 300°F oven for 2 minutes.
- Serve these peppermint treats alongside a scoop of vanilla ice cream or dunk them in hot cocoa to enhance the winter spice flavor.
- Because peppermint extract is very potent, use a measured half-teaspoon exactly, being careful not to add too much, or your cookies may taste medicinal instead of festive.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American