The holidays bring so many delicious traditions, and one of my absolute favorites is baking peppermint chocolate chip cookies. These festive treats combine two iconic flavors that taste like pure Christmas magic.
I’ve been making these cookies every December for years, and they never fail to disappear within hours.
The combination of rich chocolate chips and refreshing peppermint creates a flavor that’s both nostalgic and irresistible.
What makes this Peppermint Chocolate Chip Cookies so special is how easy it is to make. You don’t need any fancy techniques or hard-to-find ingredients.
Just simple pantry staples, a touch of peppermint extract, and some crushed candy canes for that signature holiday sparkle.
The result is a soft, chewy cookie that’s perfect for holiday parties, cookie exchanges, or just enjoying by the fireplace with a cup of hot cocoa.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Peppermint Chocolate Chip Cookies
These cookies are everything you want in a holiday treat. They’re soft and chewy in the center with slightly crisp edges that give them the perfect texture.
The peppermint flavor isn’t overpowering but adds just enough freshness to balance the richness of the chocolate.
Plus, those candy cane pieces throughout give each bite a delightful crunch and extra burst of minty sweetness.
- Perfect holiday flavor combination: Chocolate and peppermint is a classic pairing that everyone loves during the festive season
- Easy to make: No chilling required, and you can have fresh cookies ready in under 30 minutes
- Great for gift giving: These cookies look beautiful packaged in clear bags tied with festive ribbons
- Kid-friendly baking project: Children love crushing the candy canes and adding them to the dough
- Make-ahead friendly: The dough can be prepared in advance and stored in the refrigerator for up to three days
- Crowd pleaser: These cookies are always a hit at parties, potlucks, and cookie exchanges
You might also enjoy: Red Velvet Crinkle Cookies
Ingredients for Peppermint Chocolate Chip Cookies
These peppermint chocolate chip cookies come together with ingredients you probably already have in your pantry, plus a few festive additions.
The key is using quality chocolate chips and fresh peppermint extract for the best flavor.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups semi-sweet chocolate chips
- ½ cup crushed candy canes
Read Also: White Chocolate Cranberry Cookies
Kitchen Equipment Needed
Having the right tools makes baking these cookies much easier. Here’s what you’ll need to create the perfect batch.
- Stand mixer or hand mixer
- Large mixing bowls
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie sheets (at least 2)
- Parchment paper or silicone baking mats
- Cookie scoop (2-tablespoon size)
- Wire cooling rack
- Measuring cups and spoons
- Rolling pin or food processor for crushing candy canes
Recommended Products for This Recipe
After making these cookies countless times, I’ve found a few products that really make a difference in the final result.
These are my tried-and-true favorites that I reach for every time.
1. Ghirardelli Semi-Sweet Chocolate Chips
The quality of your chocolate chips matters so much in this recipe. Ghirardelli chips have a rich, smooth chocolate flavor that doesn’t turn grainy when baked, and they hold their shape beautifully in the cookies.
2. Nielsen-Massey Peppermint Extract
This pure peppermint extract delivers clean, authentic peppermint flavor without any artificial aftertaste. A little goes a long way, and one bottle lasts through many batches of holiday baking.
3. OXO Good Grips Cookie Scoop
This sturdy cookie scoop ensures all your cookies are the same size, which means they bake evenly.
The soft handle is comfortable to use even when making multiple batches, and the quick-release mechanism works perfectly.
4. Nordic Ware Natural Aluminum Cookie Sheets
These heavy-duty aluminum sheets heat evenly and never warp, even at high temperatures.
The natural finish prevents over-browning, so your cookies come out perfectly golden every time.
Another favorite: Thumbprint Jam Cookies
Step-by-Step Instructions: How to Make Peppermint Chocolate Chip Cookies
Making these festive cookies is straightforward, but following each step carefully ensures you get that perfect soft and chewy texture every time.
Let me walk you through the process from start to finish.
1. Prepare Your Workspace and Preheat the Oven
- Preheat your oven to 350°F (175°C) so it’s ready when your dough is prepared
- Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking
- Place the candy canes in a sealed plastic bag and crush them with a rolling pin into small pieces, about the size of chocolate chips
- Set out your butter to soften if you haven’t already (it should be soft enough to leave an indent when pressed but not melted or greasy)
2. Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt
- Make sure everything is well combined with no clumps of baking soda visible
- Set this bowl aside while you work on the wet ingredients
- This step ensures your leavening agent is evenly distributed throughout the dough
3. Cream the Butter and Sugars
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the softened butter
- Add both the granulated sugar and packed light brown sugar to the butter
- Beat on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color
- Scrape down the sides of the bowl halfway through to ensure everything incorporates evenly
- The mixture should look almost mousse-like when properly creamed
4. Add the Eggs and Extracts
- Reduce the mixer speed to medium and add the eggs one at a time, mixing well after each addition
- Allow the first egg to fully incorporate before adding the second one
- Add the vanilla extract and peppermint extract, beating until just combined
- Be careful not to overmix at this stage, as it can make the cookies tough
- The mixture may look slightly curdled at this point, which is perfectly normal
5. Incorporate the Dry Ingredients
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three additions
- Mix after each addition until just barely combined, stopping to scrape down the sides as needed
- Stop mixing as soon as you don’t see any more dry flour streaks
- Overmixing at this stage will result in dense, tough cookies rather than tender ones
6. Fold in the Chocolate Chips and Candy Canes
- Remove the bowl from the mixer and use a rubber spatula to fold in the semi-sweet chocolate chips
- Add the crushed candy canes and fold them in gently until evenly distributed throughout the dough
- Make sure both the chocolate chips and candy cane pieces are spread throughout without overmixing
- Reserve a few crushed candy canes if you want to sprinkle some on top of the cookies before baking
7. Scoop and Shape the Cookie Dough
- Using a 2-tablespoon cookie scoop or a spoon, portion out rounds of dough
- Place the dough balls on your prepared cookie sheets, spacing them about 2 inches apart
- Each cookie sheet should hold 8 to 10 cookies depending on the size
- Gently press a few extra candy cane pieces on top of each dough ball for a prettier presentation if desired
8. Bake the Cookies
- Place one cookie sheet in the preheated oven on the center rack
- Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone
- The cookies will continue to cook on the hot pan after you remove them from the oven
- Don’t overbake or they’ll become dry and crispy instead of soft and chewy
- Rotate the pan halfway through baking if your oven has hot spots
9. Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven
- This allows them to set up without breaking apart when you move them
- Transfer the cookies to a wire cooling rack using a spatula
- Allow them to cool completely before storing or serving
- Repeat the baking process with the remaining dough, making sure to let your cookie sheets cool between batches
This pairs beautifully with my Peppermint Hot Chocolate for a complete holiday treat.
Tips for The Best Peppermint Chocolate Chip Cookies
Follow these tried-and-true tips to ensure your cookies turn out absolutely perfect every single time. Small details make a big difference when it comes to baking.
- Use room temperature butter: Butter that’s properly softened (around 65-68°F) creams better with the sugar, creating a lighter texture in your cookies. Cold butter won’t incorporate properly, and melted butter will make flat, greasy cookies.
- Don’t skip the parchment paper: Lining your cookie sheets prevents sticking and promotes even browning on the bottom of the cookies.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack in too much flour.
- Chill the dough if needed: If your kitchen is warm and the dough feels too soft, refrigerate it for 15 to 20 minutes before scooping to prevent spreading.
- Watch the baking time closely: Cookies are done when the edges are set but the centers still look slightly underdone. They’ll firm up as they cool.
- Cool cookie sheets between batches: Placing dough on hot cookie sheets causes cookies to spread too much before they start baking.
- Adjust peppermint to taste: Start with ½ teaspoon of peppermint extract and add more if you want a stronger mint flavor, but be careful not to overdo it.
Read Also: Spritz Cookies Recipe
Serving Suggestions
These festive peppermint chocolate chip cookies are delicious on their own, but they shine even brighter when served thoughtfully. Here are some of my favorite ways to present and enjoy them.
Serve them warm from the oven with a tall glass of cold milk for dunking. The contrast between the warm, gooey chocolate and the cold milk is absolutely perfect.
Create a beautiful holiday cookie platter by arranging these alongside Shortbread Cookies and Gingerbread Cookies for variety.
Package them in clear cellophane bags tied with red and white ribbons to give as homemade gifts to teachers, neighbors, or coworkers.
Pair them with hot beverages like Peppermint Mocha Overnight Oats for a festive breakfast or Hot Chocolate with Marshmallows for an evening treat.
Stack three cookies with a scoop of vanilla ice cream in between for an indulgent holiday ice cream sandwich.
Create a cookie board for parties with these cookies as the star, surrounded by chocolate truffles, candy canes, and fresh berries.
Crumble them over peppermint ice cream for a delicious mix-in that adds texture and extra flavor.
You might also enjoy: Chocolate Crinkle Cookies
Variations of Peppermint Chocolate Chip Cookies
Once you’ve mastered the classic version, try these fun variations to keep things interesting and cater to different tastes. Each twist brings something new to the table.
- White Chocolate Peppermint: Replace the semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier version that lets the peppermint flavor shine through even more.
- Double Chocolate Peppermint: Add ¼ cup of cocoa powder to the dry ingredients and reduce the flour to 2 cups for rich, chocolatey cookies with peppermint swirls.
- Peppermint Mocha: Add 1 tablespoon of instant espresso powder to the dough for a subtle coffee flavor that complements both the chocolate and peppermint beautifully.
- Stuffed Peppermint Cookies: Wrap the cookie dough around a peppermint patty or chocolate square before baking for a gooey surprise center.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour (make sure it contains xanthan gum).
- Extra Minty: Increase the peppermint extract to ¾ teaspoon and add a few drops of peppermint oil for an even more intense mint flavor.
- Peppermint Bark Cookies: Top each cookie with pieces of peppermint bark or drizzle melted white chocolate over cooled cookies and sprinkle with crushed candy canes.
Another favorite: Molasses Cookies
Storage and Reheating
Proper storage keeps these cookies fresh and delicious for days, so you can enjoy them throughout the holiday season. Here’s how to store and revive them.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent them from sticking together.
For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 3 months.
You can also freeze unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag.
Bake frozen dough balls directly from the freezer, adding 1 to 2 minutes to the baking time.
- Room temperature storage: Keep cookies in an airtight container with a piece of bread to maintain softness
- Freezing baked cookies: Layer cookies between parchment paper in a freezer container to prevent sticking
- Freezing cookie dough: Freeze portioned dough balls for up to 3 months and bake fresh cookies whenever you want
- Reheating: Warm cookies in a 300°F oven for 3 to 5 minutes to restore their fresh-baked texture
- Maintaining freshness: Don’t store cookies with other baked goods that might transfer flavors or moisture
Read Also: Classic Sugar Cookies
Nutritional Facts
Here’s the approximate nutritional information per cookie (based on 24 cookies):
- Calories: 215
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 105mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 2g
Keep in mind that these values are estimates and can vary based on specific brands of ingredients used and exact cookie sizes.
These cookies are a treat meant to be enjoyed in moderation during the holiday season.
Health Benefits of Key Ingredients
While these are definitely an indulgent treat, some of the ingredients do offer nutritional benefits. It’s always nice to know there’s something good mixed in with the deliciousness.
Dark chocolate contains antioxidants called flavonoids that may support heart health and improve blood flow.
Peppermint has been traditionally used to aid digestion and may help soothe an upset stomach.
Eggs provide high-quality protein and essential nutrients like vitamin D, vitamin B12, and selenium.
Butter, when consumed in moderation, offers fat-soluble vitamins like vitamin A, which supports immune function and eye health.
- Chocolate: Contains antioxidants that may help reduce inflammation and support cardiovascular health
- Peppermint: May help with digestion and has a natural cooling effect that can be soothing
- Eggs: Provide complete protein and important nutrients for cell function
- Flour: Offers energy from carbohydrates to fuel your body
- Vanilla extract: Contains small amounts of antioxidants and may have mood-boosting properties
You might also enjoy: Peanut Butter Blossoms
FAQs About Peppermint Chocolate Chip Cookies
1. Can I use peppermint oil instead of peppermint extract?
Yes, but use it very sparingly as peppermint oil is much more concentrated than extract.
Start with just 3 to 4 drops of peppermint oil instead of the ½ teaspoon of extract called for in the recipe.
You can always add more if needed, but it’s impossible to remove too much mint flavor once it’s added.
Make sure you’re using food-grade peppermint oil, not essential oil meant for aromatherapy.
2. Why did my cookies spread too much?
Cookies spread excessively when the dough is too warm, the butter was too soft or melted, or there’s too much sugar relative to flour.
Make sure your butter is softened but not greasy, and measure your flour correctly by spooning it into the measuring cup.
If your kitchen is warm, chill the dough for 15 to 20 minutes before baking. Also, make sure your baking sheets are completely cool between batches.
3. Can I make these cookies without candy canes?
Absolutely! The crushed candy canes add visual appeal and extra crunch, but the cookies are delicious without them.
You can replace them with peppermint chips or simply leave them out and rely on the peppermint extract for flavor.
You could also add extra chocolate chips to replace the volume of candy canes.
4. How do I know when the cookies are done baking?
The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and underdone. They should not look wet, but they shouldn’t be completely firm either.
Remember that cookies continue to bake on the hot pan after you remove them from the oven.
If you wait until they look completely done in the oven, they’ll be overbaked and dry once cooled.
5. Can I make the dough ahead of time?
Yes, cookie dough can be made up to 3 days in advance and stored in the refrigerator wrapped tightly in plastic wrap. You can also portion the dough into balls and freeze them for up to 3 months.
Cold dough may need an extra minute or two of baking time. Let refrigerated dough sit at room temperature for about 10 minutes before scooping if it’s too firm to work with.
Another favorite: Linzer Cookies Recipe
Conclusion
These peppermint chocolate chip cookies have become a cherished part of my holiday baking tradition, and I hope they’ll become one of yours too.
There’s something magical about the way the cool peppermint and rich chocolate come together in each bite.
They’re simple enough for a weeknight baking session but special enough to serve at your most festive gatherings. Give this recipe a try and let me know how it turns out!
I’d love to hear about your experience making these cookies, especially if you tried any of the variations.
Drop a comment below with your thoughts, share a photo of your finished cookies, or let me know which holiday beverage you paired them with.
Recommended:
- Christmas Cookies Recipe
- Peppermint Mocha Overnight Oats
- Chai Latte Overnight Oats Recipe
- Chocolate Peppermint Overnight Oats
- Hot Cocoa Overnight Oats Recipe
