If you love peppermint bark, I guarantee you’ll be obsessed with my peppermint chocolate chip cookies! These cookies are soft and chewy in the middle with crispy edges, and they’re absolutely packed with crushed candy canes and both dark and white chocolate chips. They’re everything I want in a Christmas treat: festive, flavorful, and just the right amount of sweetness.
Peppermint Bark Cookies
My chocolate chip peppermint cookies start with classic chocolate chip cookie dough base but get a fun, holiday twist from a mixture of dark and white chocolate chips and crushed candy cane pieces. The flavor reminds me of peppermint bark, but in cookie form!
The secret to their texture is all in the chill time and baking method. I chill the dough before baking so the butter firms up and the cookies don’t overspread. And when they come out of the oven, I tap the pan on the counter to deflate them slightly, creating that perfect crackly top and chewy center. These are easy to make ahead and bake beautifully from frozen, so they’re the perfect Christmas cookies for gifting, parties, or baking trays all season long.
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Why I Tap the Pan
When these chocolate chip peppermint bark cookies come out of the oven, I tap the baking sheet on the counter to help them settle and crackle on top. It releases steam so the centers stay soft while the edges firm up, giving that bakery-style crinkle and chewy texture every time. It’s a tiny step that makes a big difference, especially when you want that picture-perfect holiday cookie finish!
Peppermint Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- 2-Tablespoon Cookie Portion Scoop (optional)
Ingredients
- 12 tablespoons unsalted butter melted (1½ sticks)
- 1 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup dark chocolate chips *
- ¾ cup white chocolate chips **
- ½ cup crushed candy canes (about 7 standard candy canes)***
Instructions
- In a large bowl, whisk the butter and brown sugar together until well combined.12 tablespoons unsalted butter, 1 cup brown sugar
- Add the egg and vanilla and whisk to combine.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour and baking soda and mix just until combined.1¾ cups all-purpose flour, 1 teaspoon baking soda
- Lastly, add the dark chocolate, white chocolate, and candy canes. Fold them gently into the batter.¾ cup dark chocolate chips, ¾ cup white chocolate chips, ½ cup crushed candy canes
- Cover and transfer the cookie dough to the fridge to chill for 30 minutes. While the dough chills, preheat oven to 375°F.
- Once the dough is completely chilled, scoop out 2-tablespoon-sized balls onto a parchment-lined baking sheet. Make sure to place them at least 2 inches apart– these cookies will spread.
- Bake the cookies for 12-14 minutes, or until the edges are just set. Immediately when the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly.
- Allow the cookies to cool on the tray and then transfer them to an airtight container.
Notes
- To easily crush the candy canes, place them in a large, sealed Ziplock bag and roll over them with a rolling pin.
- Measure the flour using the spoon-and-level method so your cookies don’t end up dense and dry.
- Don’t over mix the cookie dough or your cookies will come out tough.
- Use a cookie portion scoop to get evenly-sized cookies.
- Don’t skip chilling these cookies. If the dough gets too warm, the butter melts too quickly, leading to thin, crispy cookies.
- These cookies continue to bake on the tray after coming out of the oven. Pull them when the edges are set but the centers still look soft for a fudgy, melt-in-your-mouth texture.
- Feel free to add a sprinkle of flaky sea salt on top right after baking. It will enhance the peppermint flavor and keep the cookies from being too sweet.
- If you’re adding extra crushed candy canes on top, wait until the cookies are almost cool so they don’t melt into the surface. This keeps them crunchy and colorful.
How to Make Peppermint Chocolate Chip Cookies Step-by-Step
Prep: Gather the list of ingredients for this peppermint and chocolate chip cookie recipe. Bring the egg to room temperature for 15-30 minutes before beginning, and melt the butter in the microwave in 30-second increments until liquid. Let cool slightly before using. Melting the butter makes these cookies richer, denser, and chewier–plus, you don’t need a mixer! To easily crush the candy canes, place them in a sealed Ziplock bag and roll over them with a rolling pin.
Mix the Dough: In a large bowl, whisk 12 tablespoons of melted unsalted butter and 1 cup of brown sugar together until well combined. Add 1 large, room-temperature egg and 1 teaspoon of vanilla extract and whisk to combine. Add 1¾ cups of all-purpose flour and 1 teaspoon of baking soda and mix just until combined. Make sure to measure your flour using the spoon-and-level method so your cookies don’t end up dense and dry.
Chill the Dough: Add ¾ cup of dark chocolate chips, ¾ cup of white chocolate chips, and ½ cup of crushed candy canes. Fold them gently into the batter so you don’t overwork the dough. Cover and transfer the cookie dough to the fridge to chill for 30 minutes. Chilling solidifies the butter and lets the flour fully hydrate, so your cookies bake up thicker and chewier with a richer flavor. While the dough chills, preheat your oven to 375°F.
Portion and Bake the Cookies: Once the dough is completely chilled, scoop out 2-tablespoon-sized balls onto a parchment-lined baking sheet (I like to use a cookie portion scoop to do this). Make sure to place them at least 2 inches apart–these cookies will spread. Bake the cookies in your preheated oven for 12-14 minutes, or until the edges are just set. Immediately when the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly. Doing this releases trapped air and gives cookies those beautiful crinkly, glossy tops. Allow the cookies to cool completely on the tray.
How to Store, Freeze, and Reheat
Store leftover peppermint chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature or gently warmed in the microwave for the best taste.
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