Peppermint Chocolate Chip Cookies Recipe with flour, butter, sugar, peppermint candies, and chocolate chips for the perfect holiday bite.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you, this Peppermint Chocolate Chip Cookies Recipe wasn’t planned. It came out of one of those December afternoons when the kitchen looks like Santa’s elves threw a party and forgot to clean up. I had a half-used bag of chocolate chips, way too many candy canes from the kids’ stockings, and the kind of craving that only cookies could fix. You know that “I’ll just have one” mood that always turns into six? Yeah, that.
When I pulled the first tray out, my husband wandered in, grabbed one while it was still too hot, and nearly burnt his mouth—but still said, “This tastes like Christmas.” That was all I needed. Suddenly these cookies became a tradition. Funny how the best recipes usually start from a bit of chaos, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Peppermint Chocolate Chip Cookies Recipe?
Here’s the deal: these cookies aren’t fancy. They’re chewy in the middle, crisp at the edges, and every bite is dotted with chocolate chips and crunchy peppermint bits. It’s like peppermint bark and your favorite chocolate chip cookie had a baby—and the baby turned out amazing. They’re also not so over-the-top that you can only make them in December. I’ve made them in July, no shame. Do you judge, or do you secretly love Christmas flavors year-round too?
Ingredient Notes:
Let’s talk about what goes into this Peppermint Chocolate Chip Cookies Recipe—because each thing matters more than you’d think.
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Flour – Just plain all-purpose. Nothing fancy, and it works perfectly.
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Butter – Softened, not melted. If you forget to pull it out early, the microwave “oops I melted half of it” method works too.
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Sugar – A mix of brown (for chewiness) and white (for structure). Basically, they’re co-stars.
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Eggs – Standard, large, nothing complicated here. They glue the goodness together.
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Vanilla + Peppermint Extract – Vanilla keeps it cozy, peppermint brings the sparkle.
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Chocolate Chips – Semi-sweet for balance, though milk chocolate if you’re more of a sweet tooth.
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Crushed Peppermint – The fun part. Grab a rolling pin and smash those candy canes in a Ziploc. Consider it kitchen therapy.
How To Make Peppermint Chocolate Chip Cookies?
- First things first, preheat your oven to 350°F. Line your baking sheets so you don’t end up chiseling cookies off later (we’ve all been there).
- In one bowl, sift together the flour, baking soda, salt, and cinnamon. Yes, the cinnamon’s sneaky, but it adds warmth without screaming “I’m cinnamon.”
- In another bowl, cream the butter and sugars until fluffy. Add eggs, vanilla, and peppermint extract. Give it a good beat—this is where the kitchen starts to smell like you’re baking in a holiday candle shop.
- Slowly bring the dry into the wet until it’s all cozy together. Fold in your chocolate chips and peppermint pieces—don’t be stingy, this is the best part.
- Chill the dough for 15 minutes. Technically optional, but it keeps the cookies from spreading like pancakes.
- Scoop dough balls (tablespoon size or bigger if you’re feeling indulgent) and space them a couple inches apart on the sheets. Bake for 12–17 minutes, depending on size. Smaller cookies are done quicker, bigger ones need more love.
- Let them sit for 5 minutes before moving to a rack. That’s when the edges firm up but the middle stays chewy. If you dive in too early… well, burnt tongue club, welcome aboard.
Storage Options:
These cookies will keep in an airtight container on the counter for 5 days—if they last that long. You can freeze the dough balls for future baking (holiday emergencies, you know?) and bake straight from frozen, just add a minute or two. Baked cookies can also be frozen for 2 months, but honestly, they’re best fresh with the chocolate still a little melty.
Variations and Substitutions:
Not a strict rule-follower? Good. Here’s how you can play with this Peppermint Chocolate Chip Cookies Recipe:
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Swap white chocolate chips for a creamier vibe.
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Add nuts—pecans or walnuts make them extra cozy.
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Roll dough in festive colored sugar before baking for sparkle.
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No peppermint extract? Use extra vanilla and just double the crushed candy canes.
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What to Serve with Peppermint Chocolate Chip Cookies?
They’re great solo, but if you want to turn them into an experience:
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Dunk them in hot cocoa (bonus points if it has whipped cream).
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Sandwich a scoop of vanilla ice cream between two cookies. Trust me.
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Pair with coffee or peppermint lattes for peak holiday vibes.
Frequently Asked Questions:
Can I make the dough ahead?
Yep, it keeps in the fridge overnight. Just don’t forget it or it gets too stiff.
What if my peppermint candies melt too much?
Crush them in slightly bigger chunks—they’ll hold up better.
Can I double the recipe?
You should. One batch disappears way too fast.
At the end of the day, this Peppermint Chocolate Chip Cookies Recipe isn’t about perfection—it’s about joy. A little messy, a little crunchy, a lot chocolatey, and a whole lot festive. Bake them, share them, or keep the whole tray for yourself. I won’t tell. So, are you adding these to your cookie lineup this year?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peppermint Chocolate Chip Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup 2 sticks unsalted butter , softened to room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 1 cup chocolate chips milk chocolate or semi-sweet
- 1 cup crushed peppermint candies or candy canes
Instructions
Prepare baking sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Combine dry ingredients:
- Sift together the flour, baking soda, salt, and cinnamon in a medium-sized bowl. Set aside.
Cream butter and sugars:
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy. Add the eggs, vanilla extract, and peppermint extract. Continue mixing until fully incorporated.
Form the dough:
- Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms. Gently fold in the chocolate chips and crushed peppermint candies.
Chill dough:
- Cover the bowl with plastic wrap and refrigerate for 15 minutes. This helps prevent the cookies from spreading excessively during baking.
Shape cookies:
- Using a cookie scoop or tablespoon, portion out 1–2 tablespoons of dough per cookie. Place dough balls on prepared baking sheets, leaving at least 2 inches of space between them.
Bake:
- Bake for 12–17 minutes, adjusting time based on cookie size. Cookies should be lightly golden at the edges while remaining slightly soft in the center.
Cool and serve:
- Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
