When winter whispers its chill and the holidays are near, these Peppermint Chocolate Chip Cookies become the ultimate sweet treat to cozy up with. They combine the rich depth of dark chocolate with the fresh zing of peppermint, all wrapped in a soft, chewy cookie. It’s festive, comforting, and just the right amount of minty magic.
Whether you’re baking for a cookie exchange, holiday gathering, or simply craving a seasonal snack, these cookies will bring a touch of joy to your kitchen. The peppermint adds a cool twist to every bite, while the chocolate chips melt into gooey perfection.
Why You’ll Love These Peppermint Chocolate Chip Cookies
They’re not just delicious, they’re unforgettable. Each cookie is soft in the center with crisp edges, and the peppermint flavor doesn’t overpower—it complements. Plus, they’re easy to make, freeze well, and look stunning with bits of crushed candy canes sprinkled on top.
What Kind of Chocolate Chips Should I Use?
Dark or semi-sweet chocolate chips work best in this recipe. Their richness pairs beautifully with the peppermint, balancing out the sweetness without clashing with the mint. You can also mix in white chocolate chips for a fun flavor twist and visual contrast.
Ingredients for the Peppermint Chocolate Chip Cookies
Unsalted Butter – Creates a rich, tender texture and buttery base.
Granulated Sugar – Adds sweetness and helps the cookies spread.
Brown Sugar – Contributes moisture and a hint of molasses depth.
Eggs – Provide structure and help the dough bind together.
Vanilla Extract – Enhances the overall flavor of the cookies.
Peppermint Extract – The star ingredient that gives the cookies their holiday twist.
All-Purpose Flour – The structure builder of the dough.
Baking Soda – Adds lift and helps the cookies bake evenly.
Salt – Balances sweetness and enhances flavor.
Dark Chocolate Chips – Rich and slightly bitter, perfect against the sweet dough.
Crushed Candy Canes – Add peppermint crunch and festive flair.
How To Make the Peppermint Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
Start by beating together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This sets the foundation for soft and chewy cookies.
Step 2: Add the Wet Ingredients
Mix in the eggs one at a time, then add vanilla extract and peppermint extract. Make sure everything is well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until a dough forms.
Step 4: Fold in Chocolate and Peppermint
Gently fold in the dark chocolate chips and most of the crushed candy canes, saving some for topping.
Step 5: Scoop and Bake
Scoop the dough into 1.5 tablespoon-sized balls and place them on a lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but centers look slightly underbaked.
Step 6: Cool and Finish
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, sprinkle remaining crushed candy canes on top.
Serving Up Peppermint Perfection
These cookies make about 24 medium-sized treats, perfect for feeding 10 to 12 people. Serve them warm with hot cocoa, or add them to your festive dessert tray. They’re a guaranteed conversation starter!
Storing Peppermint Chocolate Chip Cookies
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and transfer to a zip-top freezer bag for up to 3 months. Reheat in the microwave for 10–15 seconds for a warm, gooey bite.
Frequently Asked Questions
1. Can I use peppermint oil instead of extract?
Peppermint oil is much more concentrated than extract. If substituting, use only a few drops and taste the dough before adding more.
2. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your chocolate chips and candy canes are gluten-free too.
3. Do I need to chill the dough?
Chilling isn’t required, but if your kitchen is warm or you want thicker cookies, chill the dough for 30 minutes before baking.
4. What kind of candy canes work best?
Classic peppermint candy canes are perfect, but you can also try flavored ones like chocolate mint or raspberry for a twist.
5. Can I double the recipe?
Absolutely! This recipe doubles well. Just ensure your mixer can handle the volume, or mix in two batches.
Want More Cookie Ideas with a Twist?
If you love these Peppermint Chocolate Chip Cookies, you’ll probably enjoy these other festive creations:
- Soft Pumpkin Snickerdoodles with Cinnamon Sugar
- Red Velvet Cheesecake Brownies
- Lemon Poppy Seed Muffins
- Oatmeal Jam Bars
- Mini Tiramisu Cups
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the peppermint? Add white chocolate? I love hearing your spins on classic cookies. Feel free to drop questions below—let’s make cookie baking even sweeter together!
Find more cozy and festive recipes over on my Pinterest: Life With Mira
Peppermint Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
Description
When winter whispers its chill and the holidays are near, these Peppermint Chocolate Chip Cookies become the ultimate sweet treat to cozy up with. They combine the rich depth of dark chocolate with the fresh zing of peppermint, all wrapped in a soft, chewy cookie. It’s festive, comforting, and just the right amount of minty magic. Whether you’re looking for quick dessert ideas, festive baking inspiration, or easy recipes for holiday gatherings, this one hits the sweet spot.
Ingredients
1 cup unsalted butter, softened
0.75 cup granulated sugar
0.75 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1.25 teaspoons peppermint extract
2.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1.5 cups dark chocolate chips
0.5 cup crushed candy canes
Instructions
1. Beat the softened butter, granulated sugar, and brown sugar together until creamy and light.
2. Add eggs one at a time, mixing well. Stir in the vanilla and peppermint extracts.
3. In another bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Fold in dark chocolate chips and most of the crushed candy canes, reserving a bit for topping.
6. Scoop dough into 1.5 tablespoon-sized balls and place on a lined baking sheet.
7. Bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers are slightly soft.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. While warm, sprinkle the reserved crushed candy canes over each cookie.
Notes
Use room temperature butter for easier creaming.
Don’t overbake—cookies continue cooking while cooling.
Add white chocolate chips for a sweeter twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: peppermint chocolate chip cookies, holiday cookies, easy cookie recipe
