Peppermint Chocolate Chip Cookies Recipe

hand holding a peppermint chocolate chip cookie upright on an inverted baking tray.

Peppermint Chocolate Chip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill Time: 30

Total Time: 55

Servings: cookies

Calories: 279kcal

Author: Becky Hardin

These peppermint bark cookies combine classic chocolate chip flavor with crushed candy canes and peppermint for a festive holiday twist. Soft, chewy, and irresistibly minty—perfect for Christmas cookie exchanges!

Print Recipe

US Customary - Metric

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

*If you're not a fan of dark chocolate chips, feel free to sub in milk or semisweet.

**You can swap the white chocolate chips for peppermint baking chips.

***You can also swap the candy canes for peppermint baking chips or chopped-up peppermint bark pieces.

Tips:

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.

Make-Ahead: You can prepare the cookie dough up to the point of chilling and store it in the refrigerator for up to 72 hours before baking or freeze it for up to 3 months. To freeze, I recommend shaping the cookie dough balls and freezing them in a single layer until solid, then transferring to an airtight container or Ziplock bag to store. Bake directly from frozen, adding 1-2 minutes to the final bake time.

Storage: Store 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.

Nutrition