If you’re in the mood for a festive twist on a classic favorite, this Peppermint Chocolate Chip Cookies Recipe is just the thing. Perfect for the holidays or any time you crave that cozy, minty-chocolate combo, these cookies come out tender, fragrant, and with the perfect balance of sweetness and peppermint zing. I love making these when friends drop by for coffee or when I want to add something special to a cookie platter.
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In the Kitchen
This recipe masterfully blends the rich creaminess of classic chocolate chip cookies with refreshing peppermint notes, creating a cookie that's both familiar and delightfully new. You'll enjoy the satisfyingly crisp edges with a chewy center and bursts of cool peppermint from crushed candy canes.
- Juicy and Tender Every Time: Using softened butter and careful creaming helps lock in moisture for a perfect chew.
- Golden, Satisfying Finish: Baking just until edges turn golden ensures an ideal texture—never dry or underdone.
- Simple Ingredients, Big Impact: Basic pantry staples combine with peppermint extract and candy canes for a festive touch.
- Weeknight to Weekend Ready: The dough comes together quickly, making it easy enough for an after-dinner treat or holiday baking spree.
Ingredients at a Glance
Quality ingredients make a noticeable difference here. Selecting fresh butter, pure extracts, and good chocolate chips will elevate your Peppermint Chocolate Chip Cookies Recipe every single time.
- Unsalted butter: Choose high-quality, fresh butter for a creamy texture and balanced flavor.
- Brown sugar: Adds moisture and a slight molasses note—don’t swap for light sugar if you can help it.
- Granulated sugar: For that crisp edge and sweetness contrast.
- Vanilla extract: Pure vanilla brings out depth in the dough.
- Peppermint extract: Use sparingly; it’s concentrated and provides that cool finish without overpowering.
- All-purpose flour: The base for a perfectly chewy but sturdy cookie.
- Baking soda: Helps cookies rise and spread just right.
- Salt: Enhances all the flavors, especially chocolate and peppermint.
- Semisweet chocolate chips: The classic melty pockets of joy—don’t skip on quality.
- Crushed candy canes: Adds festive crunch and a burst of peppermint flavor.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Peppermint Chocolate Chip Cookies Recipe
Step 1 — Cream Butter and Sugars Until Fluffy
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper for easy cleanup. Then, take your butter—which should be soft to the touch but not melted—and beat it together with both brown and granulated sugars in a large bowl. This process usually takes about 3-5 minutes by hand or a couple if you’re using a mixer. You’ll notice the mixture lighten in color and become fluffy, which is key for tender, airy cookies.
Step 2 — Add Eggs and Extracts
Next, beat in the eggs one at a time. This helps the mixture emulsify and keeps the dough from splitting. Follow up with the vanilla and peppermint extracts—remember, peppermint extract is potent, so stick to the recipe’s amount to avoid overpowering the cookie’s flavor. The aroma at this stage will be delightfully inviting, with the faintest minty hint mingling with warm vanilla.
Step 3 — Combine Dry Ingredients and Mix In
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing gently until just combined. Overworking the dough can make cookies tough, so stop as soon as you see no streaks of flour.
Step 4 — Stir in Chocolate Chips and Crushed Candy Canes
Now, fold in the semisweet chocolate chips—those melting pockets of sweetness are the star here. Then add the crushed candy canes for peppermint bursts and a bit of crunch. I recommend crushing the candy canes just before mixing so they stay fresh and crunchy, but be careful not to pulverize them into dust.
Step 5 — Bake to Golden Perfection
Drop spoonfuls of dough onto your prepared sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, keeping a close eye near the end. You want the edges to be golden but the centers still a bit soft. This is exactly how I like it—when they’re fresh from the oven, the cookies are almost gooey inside with toasty edges that snap just right.
Things to Remember
Getting your Peppermint Chocolate Chip Cookies Recipe just right is about balancing texture and flavor. From my own kitchen adventures, these notes help you avoid common hiccups.
- Doneness Cue: Edges should turn golden brown while centers remain soft but set.
- Temperature Trick: Use room temperature butter for proper creaming; cold butter won’t incorporate air well.
- Make-Ahead Move: Dough freezes beautifully—shape into balls and freeze for up to 3 months.
- Common Pitfall: Overmixing flour leads to tough cookies, so mix just until combined.
Ways to Serve It
Finishing Touches
A sprinkle of extra crushed candy canes or a drizzle of melted white chocolate adds a festive look and an extra hint of peppermint. I sometimes garnish with a few whole mini peppermint candies to make these cookies pop on a dessert tray.
Plays Well With
These cookies are delightful alongside a glass of cold milk, peppermint hot chocolate, or even a creamy vanilla latte. If you’re hosting, adding some fresh berries or whipped cream on the side balances the sweet richness.
Simple Plating Upgrades
Serve on rustic wooden boards or festive holiday platters. Layer your cookies with sprigs of fresh mint or holly for a seasonal vibe. Even a simple dusting of powdered sugar right before serving adds a toasty snowy touch.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to a week. To maintain their soft-yet-crisp texture, I like adding a slice of bread to the container—it keeps the cookies moist without making them soggy.
Freezing Tips
This Peppermint Chocolate Chip Cookies Recipe freezes extremely well. Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving, and they’ll taste almost freshly baked.
Reheating Peppermint Chocolate Chip Cookies Recipe Without Drying Out
Reheat cookies in a 300°F oven for 5-7 minutes or in the microwave for 10-15 seconds on a plate with a damp paper towel to keep moisture in. An air fryer at low temperature (about 275°F) for 3 minutes also crisps them back up nicely without drying.
Frequently Asked Questions
Yes, you can use mint extract or even a few drops of peppermint oil, but be careful as these can be more concentrated. Adjust quantity accordingly and taste as you go.
Likely reasons include too much butter, dough being too warm, or not enough flour. Chilling the dough briefly before baking can help control spread.
Absolutely! Dark chocolate adds a richer, slightly more bitter bite that pairs wonderfully with peppermint’s brightness.
You can omit candy canes if you prefer, but they add a lovely crunch and peppermint burst that really elevate this cookie beyond a standard chocolate chip.
Final Thoughts
Making this Peppermint Chocolate Chip Cookies Recipe is one of those simple joys that always lifts the spirits. With just a handful of ingredients and a little love, you’ll have cookies that feel both nostalgic and excitingly seasonal. Whether it’s a holiday tradition or a sweet surprise, you’ll find these cookies are as treasured by family and friends as they are by me in my own kitchen.
PrintFull Printable Recipe
Peppermint Chocolate Chip Cookies Recipe
Delight in these festive Peppermint Chocolate Chip Cookies, combining rich chocolate chips with a refreshing peppermint twist and a crunchy candy cane topping. Perfect for holiday celebrations or any time you crave a sweet, minty treat.
- Total Time: 27 minutes
- Yield: 24 servings
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and peppermint extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter and sugar mix, stirring until just combined to avoid overmixing.
- Include Chocolate and Candy Canes: Fold in the semisweet chocolate chips and crushed candy canes evenly throughout the dough for that festive peppermint chocolate burst.
- Form Cookies: Drop spoonfuls of the dough onto the prepared baking sheets, leaving space between each cookie to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges turn golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly and maintain their shape.
Notes
- For stronger peppermint flavor, increase peppermint extract to ¾ teaspoon but be cautious as too much can be overpowering.
- Crush candy canes finely for a more consistent texture or keep them chunkier for added crunch.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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