I always find that the best part of the holiday season is the scent of fresh baking filling the kitchen on a cold December afternoon. These cookies are my absolute favorite because they combine rich chocolate with a refreshing burst of peppermint that feels like Christmas in every bite. I love making a large batch to share with neighbors and friends during our annual holiday gift exchange, and they are always the first treat to disappear from the tray.

Recipe Details

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 165
Protein: 2g
Carbs: 22g
Fat: 8g

Why You’ll Love This Peppermint Chocolate Chip Cookies

This recipe is the perfect blend of a classic, chewy chocolate chip cookie and the festive spirit of Christmas. The addition of peppermint extract and crushed candy canes provides a cooling sensation that cuts through the sweetness of the chocolate perfectly. These cookies remain soft for days, making them an ideal choice for holiday dessert platters or as a sweet gift for teachers and colleagues. Best of all, they come together quickly with simple pantry staples, so you can spend less time in the kitchen and more time enjoying the holiday festivities.

Peppermint Chocolate Chip Cookies Ingredients & Substitutions

1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1/2 cup crushed peppermint candies or candy canes

If you prefer a deeper chocolate flavor, you can swap the semi sweet chips for dark chocolate chunks. For those who enjoy a more subtle mint profile, feel free to omit the peppermint extract and rely solely on the crushed candies for flavor. If you find yourself without brown sugar, you can use all granulated sugar, though the cookies will be slightly crispier and less chewy. Additionally, a one to one gluten-free flour blend can be used if needed to accommodate different preferences.

Step-by-Step Instructions to Make Peppermint Chocolate Chip Cookies

Step 1: Preparation

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to make cleanup easier.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or a stand mixer. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well combined.

Step 3: Add Wet Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the mixture is smooth and fragrant.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the all purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dough.

Step 5: Mix the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix, stop as soon as the last streaks of flour disappear into the dough.

Step 6: Fold in Add-ins

Using a spatula, gently fold in the chocolate chips and half of the crushed peppermint candies. Reserve the remaining crushed peppermint to sprinkle on top after baking for a beautiful holiday look.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes or until the edges are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.

Step 8: Cooling and Finishing

Remove the cookies from the oven and immediately sprinkle the remaining crushed peppermint candies over the tops while they are still warm. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

To get the best results, make sure your butter is truly at room temperature, it should be soft to the touch but not melting. If the dough feels too soft or sticky, you can chill it in the refrigerator for 30 minutes before scooping, which helps prevent the cookies from spreading too thin. For a professional look, set aside a few extra chocolate chips to press into the tops of the cookie dough balls right before they go into the oven. Always use a cooling rack to prevent the bottoms from becoming soggy as they sit.

Variations of Peppermint Chocolate Chip Cookies

If you want to try something different, consider making White Chocolate Peppermint cookies by swapping the semi sweet chips for white chocolate chips. You can also turn these into double chocolate cookies by replacing 1/4 cup of the flour with unsweetened cocoa powder. For an extra festive touch, drizzle the cooled cookies with melted chocolate and add a few more sprinkles of candy cane dust. If you like a bit of saltiness, a tiny pinch of flaky sea salt on top of the chocolate and peppermint is a delicious contrast.

Serving Suggestions: What to Pair with Peppermint Chocolate Chip Cookies

These cookies are wonderful when served alongside a tall glass of cold milk or a warm cup of cocoa. They make an excellent addition to a Christmas dessert board featuring other seasonal treats like gingerbread or fudge. For a more indulgent experience, use two cookies to create an ice cream sandwich with vanilla or chocolate ice cream in the middle. They are also the perfect companion for a cozy evening by the fireplace while watching your favorite holiday movies.

Storage & Reheating Instructions

Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can place a small slice of bread in the container with them, as the cookies will absorb the moisture from the bread. If you want to store them longer, these cookies freeze beautifully for up to 3 months. To reheat, simply pop a cookie in the microwave for 10 seconds to restore that fresh out of the oven warmth and gooey chocolate texture.

Memories Made Around the Table

Every year on Christmas Eve, I remember sitting at the kitchen table with my siblings, carefully crushing candy canes with a rolling pin for our cookie dough. We would argue over who got to lick the spoon, while my mother hummed holiday tunes in the background. Now that I have my own kitchen, making Peppermint Chocolate Chip Cookies brings all those warm feelings back. It is a tradition that connects my past to my present, and I hope these cookies bring that same sense of nostalgia and joy to your home this season.

FAQs

Can I freeze the cookie dough before baking?

Yes, you can freeze the dough balls for up to 3 months. Scoop them onto a tray, freeze until solid, and then transfer to a freezer bag. When you are ready to bake, just add an extra 2 minutes to the baking time.

How do I keep my cookies soft?

The key to soft cookies is avoiding overbaking. Take them out when the edges are set but the centers still look a little underdone. Storing them in an airtight container with a slice of bread also helps maintain their moisture.

Can I use peppermint oil instead of extract?

Peppermint oil is much stronger than peppermint extract. If you choose to use oil, only use a drop or two, as it can quickly become overpowering. Extract is generally recommended for consistent results in baking.

Why did my cookies spread too much in the oven?

This usually happens if the butter was too warm or melted before mixing. If your kitchen is very warm, try chilling the dough for 30 minutes before baking to help the cookies hold their shape better.

Can I make these cookies without eggs?

Yes, you can use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture may be slightly different, but the flavor will still be delicious.

Final Thoughts

Peppermint Chocolate Chip Cookies are more than just a dessert, they are a festive celebration in cookie form. Whether you are baking them for a party or just to enjoy during a quiet night in, they are sure to bring a smile to everyone’s face. The combination of mint and chocolate is a timeless classic that perfectly captures the magic of the Christmas season. I hope this recipe becomes a staple in your holiday baking rotation for years to come.

Peppermint Chocolate Chip Cookies

Print Recipe

Total Time: 25 minutes

Ingredients

1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1/2 cup crushed peppermint candies or candy canes

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to make cleanup easier.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or a stand mixer. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well combined.
Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the mixture is smooth and fragrant.
In a separate medium bowl, whisk together the all purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix, stop as soon as the last streaks of flour disappear into the dough.
Using a spatula, gently fold in the chocolate chips and half of the crushed peppermint candies. Reserve the remaining crushed peppermint to sprinkle on top after baking for a beautiful holiday look.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes or until the edges are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.
Remove the cookies from the oven and immediately sprinkle the remaining crushed peppermint candies over the tops while they are still warm. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cook Time: 25 minutes
Diet: Vegetarian