Peppermint Chocolate Chip Cookies Recipe

If you’re the type who counts down the days till peppermint mocha season, these Peppermint Chocolate Chip Cookies are about to make your holidays downright magical. Imagine a chewy, buttery cookie packed with melty dark chocolate, studded with sparkling bits of crushed candy cane—each bite is a festive explosion of flavor and texture that tastes like pure December joy. And best of all, with a handful of pantry ingredients and simple steps, this recipe guarantees cookies that’ll wow the crowd at any cookie swap or brighten up your next snowy afternoon at home.

Ingredients You’ll Need

The beauty of these Peppermint Chocolate Chip Cookies lies in the simplicity of their ingredients—each one brings something special, from rich flavor to that signature festive crunch. Here’s what you’ll gather:

• Unsalted butter (12 tablespoons, cool room temperature): The foundation for a tender, chewy cookie with deep, buttery flavor.
• Light brown sugar (1 cup, packed): Adds moisture and a wonderful caramel note that pairs beautifully with chocolate and peppermint.
• Granulated sugar (1/4 cup): Lends structure and just the right touch of sweetness.
• Egg (1 large, room temperature): Helps bind everything and gives that irresistible chewy texture.
• Vanilla extract (2 teaspoons): Rounds out the flavors and makes everything taste homemade.
• All-purpose flour (2 1/4 cups; measure carefully!): Be sure to fluff, spoon, and level for accuracy—this keeps the cookies in perfect shape.
• Baking soda (1 teaspoon): The key to lift and a little spread during baking.
• Fine sea salt (1 teaspoon): Pops the flavors—you’ll notice if you skip it!
• Dark chocolate chips or chopped bar (3/4 cup; plus more for topping): Melty pockets of richness take every bite over the top.
• Candy canes (1/4 cup, crushed into small pieces; plus more for topping): Delivers the signature peppermint pop and that festive, glittery crunch.

How to Make Peppermint Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

This is where the magic begins! In a large bowl, cream together the cool room temperature butter, packed light brown sugar, and granulated sugar. You want to mix until the mixture looks fluffy, creamy, and just a shade lighter than when you started—about 3 minutes with a mixer. This step is the secret to cookies with the perfect chewy centers and golden edges.

Step 2: Mix in the Wet Ingredients

Add the egg and vanilla extract to your creamed butter and sugars. Mix just until everything is combined, and don’t forget to scrape down the sides of the bowl to catch every sugary bit. This step is important to keep your dough nice and even.

Step 3: Mix in the Dry Ingredients

Now, add the all-purpose flour, baking soda, and fine sea salt. Mix on low until just combined—you want to stop mixing when you still see a few streaks of flour. Gently fold in the dark chocolate chips and those irresistible crushed candy cane pieces. This way, every cookie will have the perfect balance of chocolate and peppermint crunch.

Step 4: Scoop and Chill the Cookie Dough

Using a cookie scoop or two spoons, scoop the dough into generous 2-tablespoon mounds onto a parchment-lined baking sheet. Here’s a game-changer: Chill the scooped dough in the freezer for at least 3-4 hours. Overnight is best, as the flavors deepen and the cookies bake up with gorgeous, crinkly tops.

Step 5: Preheat and Bake

When you’re ready to bake, preheat your oven to 350 F (180 C). Space the frozen dough balls out on a baking sheet about 2 inches apart (to give them room to spread), then bake for 9-10 minutes. They’ll look a little pale and underbaked when you first take them out—that’s what you want! They’ll finish setting up as they cool, creating dreamy, soft centers.

Step 6: Decorate and Cool

Immediately after taking the cookies from the oven, press a few extra chocolate chips and candy cane bits on top. This not only looks festive but also promises extra pools of chocolate and a sparkling peppermint finish. Let them cool completely on the baking sheet before transferring to a wire rack. Trust me: The wait is worth it!

Step 7: Store for Freshness

Once they’re cool, keep your Peppermint Chocolate Chip Cookies in an airtight container at room temperature for 2-3 days. For longer storage, you can keep extra frozen dough balls in an airtight container or bag for up to 1 month—just bake straight from frozen whenever the craving strikes!

How to Serve Peppermint Chocolate Chip Cookies

Garnishes

Add an extra sprinkle of crushed candy cane and a few dark chocolate chips on top while the cookies are warm to create a bakery-worthy look and a bit of glimmer. For a super-special touch, drizzle a little melted dark chocolate across the tops and finish with a pinch of flaked sea salt for that “wow” factor.

Side Dishes

These cookies are a natural match for a mug of hot cocoa, a frothy peppermint latte, or a rich cup of coffee. For a holiday dessert platter, pair your Peppermint Chocolate Chip Cookies with chocolate-dipped pretzels, shortbread, or even a scoop of peppermint ice cream for a real festive treat.

Creative Ways to Present

Package these cookies in gift boxes lined with parchment and tied with a ribbon for a heartfelt homemade gift. For parties, stack them high on a cake stand or arrange in a wreath shape for a showstopping centerpiece. Crumble any extra cookies over ice cream, or use them to sandwich a scoop of peppermint or chocolate gelato—the combinations are endless!

Make Ahead and Storage

Storing Leftovers

Your Peppermint Chocolate Chip Cookies will keep their chewy texture and bold flavor for 2-3 days at room temperature when stored in an airtight container. Tuck in a small slice of bread to help maintain moisture if you plan to enjoy them throughout the week.

Freezing

For the ultimate cookie-on-demand situation, freeze your unbaked cookie dough balls in a single layer until solid, then store them in a tightly sealed bag or container for up to a month. Just remember: bake the dough straight from the freezer, adding an extra minute if needed.

Reheating

If you want that fresh-from-the-oven feel, pop a baked cookie in the microwave for 8-10 seconds. The chocolate will get melty, and the peppermint aroma will make your kitchen smell like a winter wonderland all over again.

FAQs

Can I use milk or white chocolate instead of dark chocolate?

Absolutely! While dark chocolate adds a lovely richness that pairs well with peppermint, feel free to substitute milk or even white chocolate chips to suit your taste or use up what you have on hand.

Do I have to chill the dough before baking?

Chilling the dough is a step you don’t want to skip: it develops the flavor, ensures thick, chewy cookies, and keeps them from spreading too much. If you’re short on time, even an hour in the freezer will help.

Can I make Peppermint Chocolate Chip Cookies gluten-free?

Yes! Swap in your favorite 1:1 gluten-free all-purpose flour blend. Check your baking soda and candy canes to be sure they’re gluten-free, and you’re ready to bake up a delicious gluten-free batch.

What’s the best way to crush the candy canes?

Place the unwrapped candy canes in a sealed ziplock bag and use a rolling pin or mallet to gently break them up. Aim for small shards and pieces—avoid turning them into powder for the best texture in your cookies.

How can I double or halve the recipe?

You can easily double this recipe for a holiday party or halve it for a small household. The results are just as tasty—just remember to keep an eye on baking times and freeze any extra dough for later!

Final Thoughts

If you’re craving something sweet, festive, and a little bit nostalgic, I wholeheartedly recommend giving these Peppermint Chocolate Chip Cookies a try. They’re crowd-pleasers, easy to make, and guaranteed to make your kitchen smell like holiday happiness. Happy baking!

Print