Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract (adjust to taste)
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup semi-sweet or dark chocolate chips
• Optional: green food-safe gel (a drop for color)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in egg, vanilla, and peppermint extract until smooth. Add food coloring if using.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized balls of dough and place on trays (they spread slightly).
- Bake 9–11 minutes, until edges are golden and centers are soft.
- Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.
✨ Serve with milk or pair with hot cocoa for a refreshing twist!
💡 Make ahead: Dough freezes well—bake from frozen (+1–2 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 18 cookies , Calories : 120 per cookie , Net Carbs: 16g , Fats: 6g , Protein: 2g