Name: Peppermint Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 12 tablespoons unsalted butter (cool room temperature); 1 cup light brown sugar (packed); 1/4 cup granulated sugar; 1 large egg (room temperature); 2 teaspoons vanilla extract; 2 1/4 cup all-purpose flour (*See notes below for measuring*); 1 teaspoon baking soda; 1 teaspoon fine sea salt; 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping); 1/4 cup candy canes (crushed in small pieces, plus more for topping)

Jump to Recipe

If you’re hunting for a festive, crowd-pleasing treat that delivers big on both fun and flavor, these Peppermint Chocolate Chip Cookies are truly a must-try. Picture rich, buttery cookies studded with pools of dark chocolate and bursts of crunchy, minty candy cane in every bite—a holiday classic that never gets old! Whether you’re making them for a cookie exchange, gifting them to friends, or just treating yourself by the fire, this recipe strikes the perfect balance of sweet, salty, and refreshing peppermint flavor.

Peppermint Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing tricky about gathering what you need for Peppermint Chocolate Chip Cookies—each ingredient plays a starring role in making these cookies soft, chewy, and irresistibly festive. Let’s walk through each one so you know why they matter, and how they work their magic together.

Unsalted Butter: Cool room-temperature butter whips up creamy and light, making for the dreamiest cookie texture.
Light Brown Sugar: Packed brown sugar adds a lovely caramel note and helps keep the cookies extra chewy.
Granulated Sugar: Balances the flavors and gives the cookies just the right amount of crispness at the edges.
Large Egg: A room-temperature egg seamlessly emulsifies into the dough, ensuring even bake and tender crumb.
Vanilla Extract: Rounds out the mint and chocolate flavors with a cozy, aromatic backdrop.
All-Purpose Flour: The backbone to hold up all those chocolate chunks and peppermint bits—be sure to measure carefully for soft and thick cookies.
Baking Soda: This leavening agent works wonders to keep the cookies soft and elevate their chewiness.
Fine Sea Salt: Don’t skip it! A teaspoon of salt makes every other flavor pop and balances the sweetness.
Dark Chocolate Chips or Chopped Chocolate Bar: Dark chocolate adds richness and complements the peppermint—the bigger the chunks, the gooier the pockets.
Candy Canes (crushed): These peppermint sparkles bring holiday spirit, minty crunch, and pops of color—save a few for topping after baking.

How to Make Peppermint Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Start by combining your cool, room-temperature butter with both sugars in a large bowl, then cream together with an electric mixer. This process, which takes about three minutes, is key for aerating the dough and gives your Peppermint Chocolate Chip Cookies that signature tender texture. You’ll know you’re there when the mixture looks pale, fluffy, and oh-so-inviting.

Step 2: Mix in the Wet Ingredients

Crack in your egg and pour in the vanilla extract. Mix just until everything is combined—don’t overdo it! This keeps the cookies soft and helps all those festive flavors really shine. If any butter or sugar gets stuck on the bowl’s edges, scrape it down so nothing goes to waste.

Step 3: Mix in the Dry Ingredients

Now it’s time to add your flour, baking soda, and salt. Mix gently until the dough is almost combined—you’ll want to stop before all the flour disappears. Next, fold in the dark chocolate chips (or chopped chocolate) and most of the crushed candy canes, leaving a handful for later. Each stir adds anticipation for those magical bites of chocolate and peppermint!

Step 4: Scoop and Chill the Dough

Using a cookie scoop or two spoons, portion the dough into balls (about two tablespoons each) and place them on a parchment-lined baking sheet. Pop the tray into the freezer for at least three to four hours—overnight is even better. This step intensifies the flavor and ensures your Peppermint Chocolate Chip Cookies bake up with thick centers and crisp edges.

Step 5: Bake the Cookies

Preheat your oven to 350 F (180 C). Arrange the frozen dough balls at least two inches apart on a new baking sheet. Bake for 9 to 10 minutes—they should look pale and a bit underdone when you pull them out. Don’t worry! They’ll finish baking on the hot tray as they cool, delivering just the right amount of chew.

Step 6: Decorate and Cool

As soon as your cookies come out of the oven, gently press the reserved candy canes and extra chocolate chips on top. Not only does this make your Peppermint Chocolate Chip Cookies look absolutely stunning, it ensures every bite holds a festive surprise. Let them cool on the tray until set, then dive in!

How to Serve Peppermint Chocolate Chip Cookies

Garnishes

For a dazzling cookie platter, try dusting your Peppermint Chocolate Chip Cookies lightly with powdered sugar, or arrange extra crushed peppermint over the tops for a frosty look. Even a light drizzle of melted white chocolate can add some holiday sparkle!

Side Dishes

Cookies this festive deserve equally fun companions. Serve them alongside mugs of hot cocoa, creamy vanilla ice cream, or frothy peppermint lattes—you’ll instantly transform snack time into a winter wonderland feast.

Creative Ways to Present

Stack cookies in a clear glass jar, tie with a ribbon, and gift to friends. For parties, layer Peppermint Chocolate Chip Cookies on a cake stand among sprigs of holly or mint leaves. Or, pop one on top of each napkin at your holiday table—watch friends and family light up with delight!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, stash your cookies in an airtight container at room temperature and enjoy them for two to three days. The flavor actually deepens a bit as they rest, so don’t hesitate to bake ahead for busy weeks.

Freezing

The dough freezes beautifully. After scooping, freeze the dough balls on a tray, then transfer to a freezer bag or container. They’ll be perfect for up to a month—just remember, after about four weeks the candy canes start to dissolve into the dough, so bake and enjoy while they’re at their festive best!

Reheating

To re-capture fresh-from-the-oven magic, pop a baked Peppermint Chocolate Chip Cookie into the microwave for 10–15 seconds. The chocolate melts slightly, the edges warm up, and the peppermint scent fills the air. You can also warm a batch in the oven at 300 F for a few minutes.

FAQs

Can I use mint extract instead of vanilla?

Absolutely! For extra-minty cookies, swap half (or all) of the vanilla extract for peppermint extract. Just go easy—peppermint extract is powerful and a little goes a long way.

Do I have to chill the dough?

Yes, chilling the dough is essential for Peppermint Chocolate Chip Cookies. This step prevents them from spreading too much, locks in flavor, and gives you those decadent, chewy centers with crisp edges.

Can I use milk chocolate instead of dark?

Sure! If you prefer a sweeter cookie, substitute milk chocolate chips or chunks. The classic recipe leans on dark chocolate to balance the peppermint, but there’s plenty of room for experimentation.

Are these cookies safe for those with nut allergies?

This recipe contains no nuts, but always check labels on chocolate and candy canes for cross-contamination warnings just to be sure. You can customize further by using allergy-friendly chocolate if needed.

Can I make the dough in advance and bake later?

Definitely! Prepare and scoop the dough, then freeze the portions until you’re ready to bake. You can go straight from freezer to oven—just add a minute to the baking time for perfect Peppermint Chocolate Chip Cookies anytime.

Final Thoughts

Whether you’re celebrating the holidays or just adore the combo of chocolate and peppermint, these Peppermint Chocolate Chip Cookies are simply the best way to spread cheer. Pour a mug of something warm, share with friends, and make your kitchen the happiest, coziest spot on the block. Trust me—you’re going to want to bake these all season long!

Peppermint Chocolate Chip Cookies Recipe

★★★★★

4.9 from 21 reviews

Author: Ella
Total Time: 4 hours 30 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of cool peppermint and rich chocolate with these Peppermint Chocolate Chip Cookies. Perfect for the holiday season or any time you’re craving a sweet treat!

Instructions

Cream the butter and sugars: Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Mix in the wet ingredients: Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed.
Mix in the dry ingredients: Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined.
Scoop and chill the cookie dough: Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. Overnight will yield the best flavor!
Preheat the oven: When ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and still underbaked when you pull them out but will continue to bake and firm up while cooling.
Decorate with extra candies: Press more candy cane pieces and dark chocolate chips to the tops. Then let the tray cool completely on a wire rack before removing and enjoy!
Store leftover baked cookies: Store in an airtight container at room temperature for 2-3 days. Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes start to melt and disappear into the cookie dough.

Notes

For accurate measurements, spoon and level the flour into the measuring cup rather than scooping directly from the container.
Ensure the candy canes are crushed into small pieces for even distribution in the cookies.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American