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Chocolate Chip Cookies with Peppermint Extract

Rated as 4.67 out of 5 Stars

"Great cookies that look and taste great. Perfect for holidays such as Christmas or Saint Patrick's Day."
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31 m servings 133
Original recipe yields 48 servings (4 dozen cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
  3. Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
  4. Drop spoonfuls of batter onto ungreased baking sheets.
  5. Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.


  • Cook's Note:
  • Try using creme de menthe chocolate chips or chopped Andes® mints.

Nutrition Facts

Per Serving: 133 calories; 6.2 19.1 1.4 18 80 Full nutrition

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Read all reviews 3
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Made these for church on Sunday, one batch with peppermint and one with almond. I didn't even get to sample one they were gone that quick.

Used tsp fresh lemon juice as I didn't have cream of tarter, twice the color first batch and 5 drops more second batch (I was making them to appeal to a 4 year old), 3/4 cup each of sugars, and...

10 minutes was definitely not long enough for mine. I baked for around 15 minutes until the edges were slightly brown. When I tried taking them out at 10 minutes they were very under done. Ba...