cooking, essential oils, oils, recipe, recipes, seed to seal, young living

Peppermint Chocolate Chip Cookies

November means it’s time for Peppermint Mocha Lattes and Hallmark Christmas movies (here’s the line up!) and warm socks and holiday baking! Hey, if Starbucks can release their holiday cups, seasonal drinks, and cranberry bliss bars on November 1st, I can certainly add a little peppermint to my life.

One thing I am really passionate about is my Young Living essential oils so when I can combine them with my love of food, it’s a match made in heaven. Young Living has a Vitality dietary essential oils line that I love especially for this. Plus only $10 for a 5ml as a member is a great deal since the oil is 100% pure, therapeutic-grade essential oil. But really, it’s all about the taste and judging by how few peppermint chocolate chip cookies I have left (looking at you Joey!) something must be very right.

My recipe is listed below for but if you have your own favorite recipe, simply follow it and add 3-5 drops of Young Living Vitality peppermint essential oil.

If you want to know more about Young Living, their seed to seal process, and any other questions, check them out here. If you want to become a member, click here and earn your 24% member discount. 



  • 2 cups wheat or all-purpose flour ( I used Bob’s Red Mill)
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup unsalted butter, melted (I microwave for about 30-60 seconds)
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 1 whole egg + 1 additional egg yolk
  • 2 cups semi-sweet chocolate chips (I love Ghirardelli)
  • 5-8 drops of Young Living Peppermint Oil


  • Pre-heat the oven to 325 degrees F
  • Mix together the flour, baking soda and sea salt
  • In your mixer, or separate bowl, cream together the melted butter, brown sugar and white sugar.
  • Beat in the vanilla, egg and additional yolk until creamy.
  • Mix in the sifted ingredients.
  • Add in chocolate chips and gently fold in
  • Take a spoonful of dough but don’t make them perfect.
  • Bake for 11-13 minutes. You should see the edges begin to brown lightly.
  • Cool cookies on sheets and transfer to wire rack.

As a bonus, you can also melt some mint chocolate and dip half of the cookies in, letting harden on parchment paper.



2 thoughts on “Peppermint Chocolate Chip Cookies”

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