Peppermint Chocolate Chip Cookies

Few things feel more festive than the mix of cool peppermint and rich chocolate. These peppermint chocolate chip cookies are soft, chewy, and filled with melty chocolate chips and bits of crushed candy cane that sparkle on top. They bring a little holiday cheer to every bite – simple, familiar, and so easy to make.

I’ve been making versions of these Christmas cookies for years, but this one is my favorite. The candy canes melt just slightly into the dough, adding bits of crunch and flavor that taste like Christmas in cookie form. They go perfectly with hot cocoa after decorating the tree!

If you’re baking up a holiday storm, you might also love my Peppermint Brownie Christmas Trees, Christmas M&M Cookies, Oreo Ornament Cookies, and Hot Chocolate Cookies – all reader favorites that bring festive flavor to your dessert table.

Why You’ll Love This Recipe

• Perfect balance of chocolate and peppermint flavor.
• Soft and chewy texture with crisp edges.
• Easy to make and freeze for later.
• Looks beautiful with crushed candy canes on top.
• Ideal for cookie exchanges or gifting.

Ingredients

• Unsalted Butter: Provides richness and keeps the cookies soft and flavorful. Room temperature butter blends easily with sugar for a smooth dough.
• Granulated Sugar: Adds sweetness and helps create a crisp edge. Balances the brown sugar for perfect texture.
• Light Brown Sugar: Adds moisture and a subtle caramel flavor that deepens the overall taste.
• Eggs: Bind the dough together and add richness. They also help the cookies stay chewy instead of dry.
• Vanilla Extract: Brings warmth and enhances both the chocolate and peppermint flavors.
• All-Purpose Flour: The structure of the cookies comes from flour. Too little makes them spread too much, and too much makes them dry, so measure carefully.
• Salt: Brings out the flavors and balances the sweetness.
• Baking Soda: Helps the cookies rise and gives them that soft, chewy interior.
• Semi-Sweet Chocolate Chips: The classic choice for balance – rich, melty, and not too sweet.
• Crushed Candy Canes: Add a festive peppermint flavor and a pretty sparkle on top.

Substitutions and Additions

• Butter Substitute: Use plant-based butter for a dairy-free option. It will slightly change the texture but still tastes amazing.
• Peppermint Chips: Swap the crushed candy canes for peppermint baking chips for a smoother texture.
• Chocolate Swap: Try dark chocolate chunks instead of semi-sweet chips for a richer, more intense flavor.
• Add Texture: Stir in chopped white chocolate or festive sprinkles for extra holiday flair.

Step by Step Instructions

Preheat and Prep

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies lift off easily later.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking soda. Mixing them separately first ensures even distribution when added to the wet ingredients.

Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step adds air to the dough, helping the cookies bake up soft and tender.

Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract until the batter looks smooth and glossy.

Combine Wet and Dry

Gradually add the flour mixture, mixing until just combined. Overmixing can make the cookies tough, so stop as soon as the flour disappears.

Stir in Chocolate and Peppermint

Fold in the chocolate chips and crushed candy canes. For a bakery-style touch, save a handful of chips to press into the tops of the cookies before baking.

Scoop and Chill

Use a 1-inch cookie scoop to form dough balls and place them on the prepared baking sheet about 2 inches apart. Chill the dough for 30 minutes to help the cookies keep their shape while baking.

Bake

Bake for 9–11 minutes, until the edges are golden and the centers look slightly soft. They’ll finish setting as they cool.

Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Once cooled, the peppermint crunch and chocolate chips create the perfect texture combination. Enjoy!

Tips and Notes

• Chill the Dough for the Right Texture: Letting your dough rest in the fridge for at least 30 minutes helps control spreading and deepens the flavor. The butter firms up slightly, giving you soft, chewy centers with perfectly crisp edges once baked.
• Measure the Flour Correctly: Always spoon flour into your measuring cup and level it off with a knife. Packing it down adds too much flour, which makes cookies dense and dry instead of tender and light.
• Mix Until Just Combined: Once the dry ingredients are added, stop mixing as soon as the flour disappears. Overmixing can lead to tough cookies and less of that soft, bakery-style bite.
• Press a Few Toppings Before Baking: Save a small handful of chocolate chips and crushed candy canes to press onto the tops of the dough balls before baking. It makes your cookies look extra pretty and ensures every bite has those festive pops of flavor.
• Bake Until Edges Are Just Golden: Keep an eye on your cookies – pull them out when the edges are lightly golden and the centers still look soft. They’ll continue to set as they cool, giving you that perfect chewy texture.

Serving Suggestions

• Serve Warm with Milk: Enjoy these cookies fresh out of the oven with a cold glass of milk. The warm chocolate and cool peppermint are a cozy combo.
• Gift in a Tin: Stack them in a festive tin lined with parchment and add a ribbon for an easy homemade gift.
• Crumble Over Ice Cream: Sprinkle crushed cookies over vanilla or peppermint ice cream for a quick dessert.
• Pair with Hot Cocoa: Dunk one into hot cocoa or a peppermint mocha for a chocolatey treat.

Storage and Reheating Instructions

• Store cookies in an airtight container at room temperature for up to 5 days.
• To freeze, place cooled cookies in a single layer in a freezer-safe bag for up to 2 months.
• Reheat in the microwave for 10–15 seconds to bring back that just-baked texture.
• Avoid storing near strong-smelling foods like onions – cookies can absorb odors easily.