Peppermint Cookies Recipe

There’s something about peppermint and chocolate that instantly takes me back to winter evenings in my kitchen, with the oven glowing and the scent of sugar and mint filling the air.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C) for perfectly baked peppermint cookies. Proper oven temperature ensures soft centers and slightly crisp edges.

Step 2

In a medium mixing bowl, whisk together 2 cups (250g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. This step builds the structure of your peppermint cookies and ensuresan even rise with a soft, chewy texture.

Step 3

In a large mixing bowl, beat ¾ cup (170g) softened unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (100g) brown sugar using a hand or stand mixer. Cream for 2–3 minutes until the mixture becomes light, fluffy, and pale in color.

Step 4

Add 2 large room-temperature eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition until fully incorporated.

Step 5

Gradually add the prepared dry mixture: 2 cups (250g) flour, ½ cup (50g) cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt into the creamed butter mixture. Mix on low speed to maintain a soft, tender texture.

Step 6

Gently fold in 1 cup (170g) semi-sweet chocolate chips using a spatula. Stir slowly to distribute the chocolate evenly throughout the dough. This step creates pockets of rich, melted chocolate in every bite of your peppermint cookies.

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