If you’re looking to brighten up the cookie jar this season, you’ll adore this Peppermint Chocolate Chip Cookies Recipe. It’s perfect for cozy evenings when you want a sweet treat that feels festive and fresh, with that unmistakable cool peppermint kick paired with melty chocolate chips. I make these every holiday, but honestly, they’re delicious any time you crave a touch of minty magic in your cookies.
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Why You’ll Love This Peppermint Chocolate Chip Cookies Recipe
This recipe hits all the right notes for a holiday cookie but is so easy you can whip it up any day. The harmony between crisp edges and chewy centers means every bite has the perfect texture, while the peppermint adds a bright freshness that cuts through the rich chocolate goodness.
- Texture you want: Crispy on the outside with a tender, chewy heart.
- Flavor that pops: Peppermint’s cool spark mingles beautifully with semisweet chocolate chips.
- Everyday ingredients: You probably have what you need already, with just a hint of festive flair.
- Works for any night: Whether it’s a last-minute cookie fix or a holiday party, these never disappoint.
Ingredient Spotlight
A few simple ingredients make this Peppermint Chocolate Chip Cookies Recipe shine, and a couple of smart swaps can keep you covered if you're short on certain pantry items. I find that quality chocolate chips and fresh peppermint extract really elevate the flavor.
- Butter: Use unsalted, softened butter for the best flavor control and soft texture.
- Peppermint Extract: Pure extract packs more punch than artificial flavoring—don’t skip!
- Candy Canes: Crushing these yourself adds a rustic peppermint crunch that’s unbeatable.
Seasonality & Sourcing
The holiday season is when peppermint and candy canes are easiest to find fresh, but you can grab peppermint extract year-round. For the candy canes, pick ones that smell intensely minty to get that lovely pop of flavor in your cookies. If you want to stay budget-friendly, store brands for chocolate chips often work just as well, and you can crush leftover peppermint candies when candy canes aren’t readily available.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures your cookies cook evenly and don’t stick. A common mistake is not fully softening the butter beforehand; if it’s too hard, your dough won’t cream properly, and your cookies may turn out dense.
Step 2 — Cook & Build Flavor
Cream together the softened butter with the brown and granulated sugars until the mixture turns light and fluffy—a toasty, pale golden color usually means you're on the right track. Beat in the eggs, one at a time, then add vanilla and peppermint extracts. Gradually mix in dry ingredients—flour, baking soda, and salt—followed by chocolate chips and crushed candy canes. Drop spoonfuls of dough onto your prepared sheets and bake for 10 to 12 minutes until edges are cinnamon-golden. If underbaked, give a minute more; if overbaked, watch for dryness next batch.
Step 3 — Finish & Rest
Once out of the oven, let the cookies cool on the baking sheet for a few minutes. This resting period lets them set gently, locking in that chewy center while the edges crisp up slightly. Then transfer them to a wire rack to cool completely. Cooling fully also helps the peppermint flavor to mellow and blend beautifully with the chocolate.
Troubleshooting Peppermint Chocolate Chip Cookies Recipe
If your cookies come out dry, try using a little less flour next time or baking a minute less. Bland cookies usually mean the peppermint extract was skimpy—try a smidge more but don’t overdo it to avoid bitterness. For soggy cookies, be sure your baking sheets aren’t crowded and parchment paper is used properly to encourage crisping. Each oven bakes differently, so a little tweaking may be needed!
Pro Tips
I love how this Peppermint Chocolate Chip Cookies Recipe blends classic and festive in such a straightforward way. There are a few little secrets I’ve learned to make every batch shine.
- Heat control: Bake at steady 350°F to achieve that golden edge without overcooking the center.
- Timing window: Check at 10 minutes, then keep a close eye—cookies can go from perfect to too crispy fast.
- Make-ahead move: Chill your dough for 30 minutes if you want thicker cookies with a heartier chew.
- Avoid this pitfall: Overmixing after adding the flour; it toughens the cookies. Stir just until combined.
Variations & Substitutions
If you need a dairy-free version, swap butter for coconut oil or a vegan butter substitute—your cookies will still be rich and satisfying. For a nutty twist, sprinkle in chopped toasted pecans or almonds with the chocolate chips. And if peppermint isn’t your thing, try orange extract for a bright, citrusy spin that’s equally delightful.
Great Debates
One classic debate: butter versus oil. For this Peppermint Chocolate Chip Cookies Recipe, butter wins for flavor and texture—oil can make cookies denser and greasier. Another fun discussion is about candy canes versus peppermint bits—the crushed candy canes give a nostalgic crunch, but peppermint bits melt differently and offer a smoother, subtler taste. Both choices work; it’s really about your preferred texture.
Make-Ahead, Storage & Freezing
You can refrigerate baked cookies in an airtight container for up to 5 days to keep them fresh. If you want to freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature for 20 minutes—this helps them regain that just-baked softness without melting the crushed candy canes.
Yield & Conversions
This Peppermint Chocolate Chip Cookies Recipe makes about 24 medium cookies. You can easily scale the recipe up or down by multiplying or halving ingredients. For metrics: 1 cup butter = 227 grams, 1 cup flour = 125 grams, and 1 cup sugar = 200 grams—using a kitchen scale will give you the most consistent results.
Serving Ideas & Pairings
These cookies pair beautifully with a glass of cold milk or a warm mug of hot cocoa topped with whipped cream. For a festive touch, serve alongside your favorite holiday fruitcake or a scoop of vanilla ice cream sprinkled with crushed peppermint. If you're bringing these to a party, a simple dusting of powdered sugar can add an elegant snowy effect.
FAQs
Peppermint oil is much more concentrated than extract, so you’d only need a tiny drop. I recommend sticking with extract for ease and to avoid overpowering the cookies.
Add the crushed candy canes just after mixing the dough, then avoid overbaking. Storing cookies airtight helps preserve that minty crunch too.
Yes! Use a 1-to-1 gluten-free flour blend that includes xanthan gum for best texture. Your cookies might be slightly different but still delicious.
If your cookies are spreading, try chilling the dough before baking and make sure your butter isn’t too warm. Also, don’t overgrease the pan—parchment paper is ideal!
Notes, Tools & Special Equipment
A standard half-sheet pan lined with parchment paper works perfectly for this recipe. I use a handheld mixer to cream the butter and sugar smoothly. While a thermometer isn’t essential here, I find an oven thermometer helpful to ensure your oven holds steady at 350°F. Lastly, a sturdy mixing bowl and a cooling rack are great tools for best results with this Peppermint Chocolate Chip Cookies Recipe.
PrintPrintable Recipe 📖
Peppermint Chocolate Chip Cookies Recipe
These Peppermint Chocolate Chip Cookies combine the classic delight of chocolate chips with a refreshing peppermint twist, perfect for festive occasions or any time you crave a minty sweet treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Add-ins
- 1 cup semisweet chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer.
- Add eggs and extracts: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then stir in the vanilla and peppermint extracts to infuse the dough with flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix dry into wet: Gradually add the dry ingredient mixture into the butter mixture, mixing until just combined to avoid overworking the dough and producing tough cookies.
- Incorporate chocolate and candy: Stir in the semisweet chocolate chips and crushed candy canes evenly into the cookie dough for bursts of minty chocolate flavor.
- Shape cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 12 minutes or until the edges are golden brown but the centers remain soft.
- Cool cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set perfectly.
Notes
- For softer cookies, remove them from the oven as soon as the edges turn golden.
- Use crushed candy canes for added peppermint crunch; you can substitute with peppermint baking chips if preferred.
- Make sure the butter is softened but not melted for proper creaming.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Leftover dough can be refrigerated for up to 3 days before baking.
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