Oh wow, where do I even start with these peppermint cookies? I swear, every December I’m elbow-deep in flour thanks to these little beauties. Last year, I baked a batch on a whim (well, really because I needed to use up some rogue candy canes), and suddenly half the neighborhood dropped by “just to say hi.” Coincidence? I think not.

I will say, one time I accidentally doubled the peppermint extract—let’s just say nobody’s sinuses were left un-cleared. Lesson learned!

Why I Always Reach for This Recipe

Honestly, I make these whenever I can’t decide if I want something chocolatey or minty (why not both?!). My family goes nuts for them, especially my niece who eats them two at a time, crumbs everywhere, no regrets. I love making ’em after a long work week—the kitchen smells like you walked into a winter fairy tale. The first time I tried them, the dough looked sort of weird, kind of like it wasn’t sure if it was cookie dough or play-dough, but keep going. Oh, and these are the only cookies my mate Steve will actually help decorate, which is saying something.

What You’ll Need – Ingredients List (With Plenty of Leeway)

2 1/4 cups all-purpose flour (Honestly, once I used plain flour from the corner shop and nobody noticed…)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temp (If I’m in a rush, I’ll nuke it for 10 seconds. Not ideal, but who’s watching?)
3/4 cup sugar
1/2 cup light brown sugar, packed (I’ve used dark brown, but lighter’s my fave)
1 large egg
1 teaspoon vanilla extract (My gran adored Nielsen-Massey, but I grab whatever’s on the shelf)
1 teaspoon peppermint extract (Careful! Not peppermint oil, unless you want to knock out your taste buds)
1 cup mini chocolate chips (or chopped chocolate bars—just bash ’em in a bag with a rolling pin!)
2/3 cup crushed peppermint candies or candy canes (sometimes I just use more chips if I’m lazy)

How I Actually Throw It Together

Preheat your oven to 350°F (180°C). Get comfy, maybe play some tunes. Line a baking sheet with parchment (or don’t, but washing up’s a pain).
Mix the dry bits. Flour, baking soda, salt – just whisk ’em together in a bowl. Nothing fancy here.
Cream the butter and sugars. Use a mixer if you’ve got one, but once, my hand mixer broke and I used a fork – my arm nearly fell off, but it worked (kind of). Mix till light and fluffy. This is usually where I sneak a tiny taste.
Add the egg and extracts. Toss ’em in, mix again. The peppermint will smell pretty strong here, but it mellows, promise.
Tip in the dry stuff. Add it in two goes, just so flour doesn’t fly everywhere. It might look dry at first, but keep mixing. It’ll come together.
Choc chips and peppermint bits time! Fold ’em in (or just stir in wild circles till it’s streaked with melty goodness).
Scoop the dough. Tablespoon-sized blobs, onto the sheet. They don’t spread loads, so no need to go mad with spacing. I once did ‘em tiny — got like 40 cookies. Winning!
Bake for 9-11 minutes. Take them out just as the edges start going golden. They’ll look a bit underdone in the center. That’s good. Let sit a bit before moving (they firm up, don’t worry!)

Some Things I’ve Learned (or Messed Up)

I tried store-brand peppermint candies that were weirdly chewy — skip those, stick with the crunchy kind.
Actually, I find the dough is better if you chill it for 20 mins, but sometimes I forget. Still good.
Once I overbaked a batch because I got sidetracked reading Sally’s Baking Addiction. Pretty dry, but still edible with ice cream.
I kept my chocolate chips in the freezer once—made them weirdly lumpy but not a disaster.

Variations I’ve (Mostly) Loved

I swapped half the vanilla for almond once. It tasted like Christmas in a different country (in a good way).
Sometimes I drizzle melted white chocolate over. Looks fancy, tastes sweet as!
Actually, I tried adding cocoa powder for a double-choc version. It was okay, but honestly? Original’s better for me. Your mileage may vary.
I once added orange zest. Nope, won’t do that again. Wild idea—no cigar.

If You Don’t Have Fancy Kit (No Drama)

Look, a stand mixer is lovely but honestly, a big bowl and a strong arm will get you there. No parchment? Grease the tray, then do an extra quick wash-up. No rolling pin for smashing candies? Just use a mug (learned that the hard way). And if you’re short a measuring spoon, a heaping spoonful often does the trick… probably.

Saving Some for Later (Good Luck with That)

Store these in an airtight tin for up to 4 days. They also freeze pretty well, if you can hide them from hungry housemates. But, honestly, in my house they rarely last through tomorrow. If you do freeze, thaw at room temp and they’re just as soft. Or throw one in the microwave for 10 seconds—bit melty, totally awesome.

Serving Time – What We Do

I love serving these with hot chocolate, especially topped with a big marshmallow (it’s a thing in our family). Sometimes we even sandwich some peppermint ice cream between two cookies for a real treat – messy but worth it. Or just eat them warm, with hands, standing over the tray. No one’s judging.

Things I Learned the Hard Way (So You Don’t Have To)

Don’t skip cooling on the tray. I once tried moving them hot—they fell apart. Beer mat territory.
Don’t rush adding the flour (I know, it’s boring) or you’ll get lumps. Patience pays, here anyway.
Chill that dough if you can—or at least wash your hands with cold water first if it’s a warm day. Sticky dough travels everywhere, trust me.
One year, I tried mixing in crushed candies by hand (bare). My palms looked like I’d been in a snowball fight with the wrong color team. Glove up or use a bag, mate.

FAQ (For Real – I Actually Got Asked These!)

Q: Can I make these gluten-free?
Sure! My cousin uses a 1:1 gluten-free flour blend. No complaints from her, but maybe bake a tester first in case your flour acts up.
Q: Do I need peppermint extract or will mint work?
Really try for peppermint. Regular mint can taste strange, sort of like toothpaste cookies. Personal call though!
Q: Can I freeze the dough?
Absolutely, sometimes I split the batch and freeze half (future-me thanks me every time). Roll into balls, freeze, bake straight from frozen—add a minute or so to the baking time.
Q: Why are my cookies thin?
That might be from warm butter or not enough flour. Try chilling the dough. Happens to the best of us.
Q: What if I don’t have chocolate chips?
Chop up literally any chocolate bar. I’ve used everything from supermarket cheapies to a leftover Lindt bar (so bougie, ha).

Wait, One More Thing…

Do you ever end up with like three lonely candy canes at the bottom of your holiday decoration box? This is your moment. Smash them up, toss into the dough, and bask in the glory of a kitchen that smells like a sweet shop exploded (in a good way, of course). I’m always surprised how recipes like this become a bit of a tradition – before you know it, you’ll be making extra “just in case” and then realizing there’s none left for later.

And if you need more cookie inspiration, King Arthur’s classic chocolate cookie is a safe (very addictive) bet. But for today, peppermint’s where my cookie heart is.

Peppermint Cookies