There’s something magical about the way peppermint and chocolate come together during the holidays. I’ll never forget the first time I made Peppermint Chocolate Chip Cookies with my kids – we ended up with more crushed candy canes on the floor than in the dough, but the kitchen smelled like Christmas morning and the cookies disappeared faster than we could plate them. That was five years ago, and now it’s our must-make December tradition. These cookies have everything I love in holiday baking: they’re simple enough for little hands to help with (even if that means extra cleanup), the peppermint gives that festive pop of flavor, and the chocolate makes them irresistible to everyone from picky toddlers to cookie-exchange veterans. The best part? You probably have most ingredients in your pantry already – just grab some candy canes and you’re ready to create your own sweet memories.
Why You’ll Love These Peppermint Chocolate Chip Cookies
Trust me, these cookies will become your new holiday obsession. Here’s why:
- That magical holiday flavor: The combo of rich chocolate and cool peppermint just screams Christmas. Every bite feels like unwrapping a present!
- So easy even Santa could make them: No fancy techniques here – just good old-fashioned cookie dough with a festive twist. Perfect for when you’re juggling a million holiday tasks.
- Kid-approved (and kid-friendly to make): My littles go wild crushing the candy canes (sometimes a bit too enthusiastically). It’s the perfect recipe to get them involved in holiday baking.
- Party-perfect every time: Whether it’s cookie swaps, teacher gifts, or just treating yourself with some milk by the tree, these cookies always steal the show.
Seriously, one batch and you’ll understand why these have become my most-requested December treat!
Ingredients for Peppermint Chocolate Chip Cookies
Gathering ingredients for these festive cookies is half the fun – especially when you realize how simple they are! Here’s everything you’ll need to make your kitchen smell like a holiday bakery:
- Butter (½ cup, softened): I always use unsalted so I can control the saltiness. Let it sit out until it’s soft enough to leave a fingerprint when pressed – about 30 minutes usually does the trick.
- Sugars (½ cup white + ⅓ cup packed light brown): That brown sugar adds such nice depth! Pack it firmly into your measuring cup – no loose piles here.
- Vanilla (1 ½ tsp): The good stuff makes a difference. I splurge on pure vanilla extract for these special holiday cookies.
- Egg (1 large): Room temperature blends better. Just set it out with your butter.
- Flour (1 ½ cups/204g): Spoon it into your measuring cup and level it off – no packing! Or better yet, use a kitchen scale like I learned from this perfect cookie guide.
- Salt (½ tsp sea salt) & baking soda (½ tsp): These little amounts make a big difference in flavor and texture.
- Chocolate chips (¾ cup white + ¾ cup dark): The combo is magical, but use whatever you love – milk chocolate works great too!
- Candy canes (5, crushed): About ¼ cup plus 1 tbsp when crushed. Pro tip: leave some slightly larger pieces for pretty red-and-white speckles.
See? Nothing too fancy – just quality ingredients that come together to make something truly special. Now let’s get mixing!
How to Make Peppermint Chocolate Chip Cookies
Alright, let’s get to the fun part – making these festive cookies! I promise it’s easier than wrapping presents, and way more delicious. Just follow these simple steps, and you’ll have a batch of holiday magic in no time.
- Cream the butter and sugars: Grab your mixer and beat that softened butter with both sugars for a good 3-4 minutes. You want it light and fluffy – this is where the magic starts! I like to scrape down the bowl halfway through to make sure everything gets evenly mixed.
- Add the wet ingredients: Crack in that room-temp egg and pour in the vanilla. Mix just until combined (about 20 seconds) – don’t go crazy here! Overmixing at this stage can make your cookies tough, and we want them soft and chewy.
- Whisk dry ingredients: In another bowl, whisk together the flour, baking soda, and sea salt. This helps distribute everything evenly so you don’t get pockets of baking soda in your cookies (yuck!).
- Combine everything: Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Then gently fold in all those glorious chocolate chips and crushed candy canes. The dough will be thick and studded with deliciousness!
- Chill time: Here’s where patience comes in – cover the dough and pop it in the fridge for at least 30 minutes (up to 3 days). This helps prevent spreading and makes the flavors meld together beautifully. If you’ve chilled it longer than an hour, let it sit at room temp for 10-15 minutes before scooping.
- Bake: Preheat your oven to 350°F and line baking sheets with parchment paper (trust me, it’s worth it for easy cleanup). Scoop tablespoon-sized balls of dough about 2 inches apart. Bake for 9-12 minutes until just golden around the edges but still soft in the center – they’ll firm up as they cool!
Pro tip from my cookie-baking adventures: For picture-perfect cookies, use a round cookie cutter to gently shape them right after they come out of the oven. Just scoot the cutter around each warm cookie to neaten up the edges. Works like a charm!
Tips for Perfect Peppermint Chocolate Chip Cookies
After making dozens (okay, maybe hundreds) of these cookies, here are my can’t-live-without tips:
- Want crispier cookies? Bake them a minute or two longer. Prefer them super soft? Take them out when they still look slightly underdone in the center.
- Candy cane hack: Crush them inside a ziplock bag to contain the mess (learned this after that first peppermint-dust-everywhere incident!).
- Uniform sizes: Use a cookie scoop for evenly sized cookies that bake at the same rate. No more burnt little ones and doughy big ones!
- Freshness trick: Store cooled cookies with a slice of bread in an airtight container – the bread keeps them soft for days (if they last that long!).
Now go forth and bake some holiday happiness! Just don’t blame me when everyone starts requesting these every year.
Storage and Freezing Tips for Peppermint Chocolate Chip Cookies
Okay, confession time – these cookies rarely last long enough to need storing in my house! But when we do manage to save some (or when I’m smart enough to make a double batch), here’s how I keep them tasting fresh:
Room temp storage: Pop cooled cookies in an airtight container with a piece of bread (sounds weird, but the bread keeps them soft!). They’ll stay perfect for 3-4 days… if you can resist them that long.
Freezing baked cookies: Layer them between parchment paper in a freezer bag – they’ll keep for 2-3 months. To revive, just let them thaw at room temp or warm them for 10 seconds in the microwave for that fresh-from-the-oven feel.
Freezing dough: My secret weapon! Scoop dough balls onto a baking sheet, freeze solid, then transfer to a bag. Bake straight from frozen – just add 1-2 extra minutes. Perfect for when surprise guests drop by or when you need a quick cookie fix!
Nutritional Information for Peppermint Chocolate Chip Cookies
Now, I’m no nutritionist, but I know you might be curious about what’s in these festive treats! Keep in mind these are just estimates – your exact numbers might vary depending on your ingredients and cookie size. Here’s the scoop per cookie (based on making 24 from the batch):
- Calories: 120
- Sugar: 10g
- Fat: 6g (3.5g saturated)
- Carbs: 15g
- Protein: 1.5g
Remember, holiday cookies are meant to be enjoyed in moderation… though I won’t judge if you sneak an extra one with your cocoa!
Frequently Asked Questions About Peppermint Chocolate Chip Cookies
Over the years, I’ve gotten so many questions about these festive cookies – and I love sharing what I’ve learned through all my holiday baking experiments! Here are the answers to the questions I hear most often:
Can I use mint extract instead of candy canes?
You sure can! If you’re out of candy canes (or just want to skip the crushing step), use ¼ teaspoon of peppermint extract in the dough. But go easy – mint extract is powerful stuff! The candy canes give that lovely crunch and festive look, but the extract will give you that same cool peppermint flavor. For more holiday baking inspiration, check out our Christmas dessert collection.
How long does the dough really need to chill?
I know it’s tempting to skip this step when you’re craving cookies NOW, but trust me – 30 minutes makes all the difference! Chilling prevents the cookies from spreading too thin and helps the flavors meld. That said, if you’re in a pinch, you can bake them right away – they’ll just be a bit flatter.
Can I make these cookies ahead of time?
Absolutely! The dough keeps beautifully in the fridge for up to 3 days (just wrap it tightly). You can also freeze the dough balls for up to 3 months – perfect for last-minute holiday guests or cookie emergencies!
Why do my cookies spread too much?
Usually this means your butter was too soft or your dough wasn’t chilled enough. Also, make sure your baking soda is fresh – old leaveners don’t work as well. And always use parchment paper – it helps the cookies keep their shape better than greased pans.
Are these cookies kid-friendly to make?
Oh my goodness, yes! My kids love helping with every step – especially crushing the candy canes (pro tip: put them in a ziplock bag first!). The simple steps make it perfect for little bakers, and the festive result makes them so proud. Just be prepared for some peppermint-scented giggles and maybe a few extra sprinkles on the floor!
More Holiday Dessert Ideas
If you loved these peppermint chocolate chip cookies (and I know you did!), you’ve got to try these other festive treats that always steal the show at our holiday gatherings:
- White Chocolate Raspberry Cookies: These beauties combine tart raspberry jam with creamy white chocolate for a cookie that looks as stunning as it tastes. They’re my go-to when I want something a little fancier for cookie exchanges!
- Chocolate Peppermint Bread: Imagine all the cozy flavors of our cookies transformed into a moist, swirly quick bread. It’s perfect for holiday brunches or wrapped up as edible gifts – just add a candy cane on top for that extra festive touch.
Honestly, I rotate through these recipes every December – they’re all foolproof, crowd-pleasing, and guaranteed to make your kitchen smell like Christmas magic. Happy baking!
Print
Peppermint Chocolate Chip Cookies
- Total Time: 27 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive cookies with chocolate chips and crushed candy canes, perfect for holiday baking.
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup sugar
- ⅓ cup light brown sugar, packed firmly
- 1 ½ tsp vanilla
- 1 large egg
- 1 ½ cups flour (204 g)
- ½ tsp sea salt
- ½ tsp baking soda
- ¾ cup white chocolate chips
- ¾ cup dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces (about 1/4 cup plus 1 tbsp)
Instructions
- Cream butter, sugar, and brown sugar with a mixer for 3-4 minutes until creamy.
- Add vanilla and egg, mix briefly (about 20 seconds).
- Whisk flour, sea salt, and baking soda in a separate bowl.
- Combine dry ingredients with wet ingredients.
- Stir in chocolate chips and crushed candy canes.
- Chill dough for 30-60 minutes (or up to 3 days). Let sit 10-15 minutes if chilled longer.
- Preheat oven to 350°F. Scoop dough onto parchment-lined baking sheet.
- Bake for 9-12 minutes until slightly golden.
- Use a cookie cutter to shape cookies right after baking.
- Cool before serving.
Notes
- Do not overmix after adding the egg.
- Chilling the dough improves texture.
- Adjust baking time for softer or crispier cookies.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 60
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1.5
- Cholesterol: 15
Keywords: Peppermint Chocolate Chip Cookies, Holiday Baking, Christmas Party Food, Easy Christmas Desserts