Peppermint Chocolate Chip Cookies Recipe

I absolutely love this Peppermint Chocolate Chip Cookies Recipe because it captures that perfect holiday magic in every bite. The minty crunch of crushed candy canes paired with melty dark chocolate chips feels like a festive hug on a chilly day. Whether you’re baking for a holiday gathering or just craving something cozy and sweet, these cookies hit the spot every single time.

When I first tried this recipe, I was amazed at how easy it was to get bakery-quality cookies right in my own kitchen. The secret is chilling the dough so those flavors meld beautifully and the cookies keep their shape without spreading too thin. You’ll find that this peppermint chocolate chip cookies recipe becomes a go-to for gift-giving or just indulging yourself with a comforting treat.

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Ingredients You’ll Need

Each ingredient here plays a crucial role in building that amazing flavor and texture. Picking quality butter and chocolate really elevates these peppermint chocolate chip cookies, so it’s worth paying attention to that when you shop.

• Unsalted Butter: Using cool, room temperature butter helps keep the cookies from spreading too much while baking.
• Light Brown Sugar: Adds moisture and a subtle caramel note, boosting that chewy texture.
• Granulated Sugar: Balances sweetness and helps with the crispy edges.
• Large Egg: Acts as the binder that holds everything together while adding richness.
• Vanilla Extract: Enhances all the other flavors without overpowering the peppermint.
• All-Purpose Flour: The base of your cookie dough; measure carefully using the spoon-level method or a kitchen scale for best results.
• Baking Soda: Gives just enough lift and tenderness to the cookies.
• Fine Sea Salt: A little salt balances the sweetness and sharpens the flavor.
• Dark Chocolate Chips or Chopped Bar: High-quality dark chocolate melts perfectly and avoids that waxy texture sometimes found in chips.
• Crushed Candy Canes: Cut into small pieces so they add that refreshing crunch without melting too much during baking.

Variations

I love when recipes invite a little creativity, and this peppermint chocolate chip cookies recipe is no exception. Feel free to tweak it to match your tastes or dietary needs.

• Gluten-Free Version: I swapped in a gluten-free 1:1 baking flour once and the texture stayed chewy, just with a slightly different crumb.
• Milk Chocolate Option: If your family prefers milk chocolate, swapping in chips for dark chocolate still tastes amazing and sweeter.
• Extra Minty Kick: I sometimes add a drop of peppermint extract to the dough for a brighter, stronger mint flavor without overpowering the chocolate.
• Nutty Twist: Toss in some chopped toasted pecans or walnuts for a crunchy surprise that pairs wonderfully with the peppermint.

How to Make Peppermint Chocolate Chip Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating your cool, room temperature butter with the light brown and granulated sugars. I usually use a hand mixer set to medium speed and keep going until the mixture looks pale and fluffy — about 3 minutes. This step is key for light, tender cookies, so don’t rush it!

Step 2: Mix in the Egg and Vanilla

Add your large egg and vanilla extract next, mixing just until everything comes together. If you see any unmixed bits at the sides of your bowl, give it a quick scrape with a spatula — I learned the hard way that it helps keep the texture consistent.

Step 3: Incorporate Dry Ingredients and Fold in Mix-Ins

Time to add your flour, baking soda, and salt. Mix these in until the dough looks almost combined—don’t overmix! Then gently fold in the chopped dark chocolate and crushed candy canes. This folding keeps your cookies tender and makes sure every bite has a bit of that peppermint-chocolate magic.

Step 4: Scoop and Chill the Dough

Use a cookie scoop or tablespoon to portion the dough into balls and place them on a parchment-lined baking sheet. Here’s a trick I discovered: pop these dough balls straight in the freezer for at least 3-4 hours. Overnight chilling is even better for flavor development and structure, especially with the peppermint pieces.

Step 5: Bake the Frozen Cookies

Preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls at least 2 inches apart on your baking sheet—you don’t want them crowding each other. Bake for 9-10 minutes; the cookies will look pale and slightly underbaked when you take them out. That’s perfect! They’ll finish baking on the tray and firm up as they cool.

Step 6: Add Extra Candies and Cool

Right after pulling the cookies from the oven, press extra crushed candy canes and chocolate chips on top for an irresistible finishing touch. Let the cookies cool completely on a wire rack—this step is crucial so they set properly and don’t fall apart when you lift them.

How to Serve Peppermint Chocolate Chip Cookies Recipe

Garnishes

I like to keep it simple by pressing just a few extra candy cane bits and dark chocolate chips onto the cookie tops right after baking. It makes the cookies look festive and adds a little extra crunch. Sometimes, a light dusting of powdered sugar feels like a snow-dusted treat as well.

Side Dishes

These cookies go wonderfully with a steaming mug of hot cocoa or peppermint tea—perfect for cozy winter evenings. If you’re serving a holiday brunch, they also pair nicely with a creamy latte or even a scoop of vanilla ice cream for dessert.

Creative Ways to Present

For holiday parties, I like stacking these cookies in a festive jar tied with a red ribbon—makes such a lovely gift. You could also arrange them on a holiday-themed platter sprinkled with extra crushed candy canes or fresh rosemary sprigs for a wintery touch. Kids love helping decorate them too, so make it a fun family activity!

Make Ahead and Storage

Storing Leftovers

After baking, store your peppermint chocolate chip cookies in an airtight container at room temperature for up to 2-3 days. In my experience, they stay soft and chewy during this time, but if you want longer freshness, you can refrigerate them as well—just bring them back to room temp before enjoying.

Freezing

I usually freeze the cookie dough balls rather than baked cookies because it keeps the candy cane pieces fresh and intact. Place them in an airtight container or ziplock bag, and they’ll last for about a month. When you want fresh cookies, just bake them straight from the freezer.

Reheating

To reheat leftover cookies, I pop them in a preheated 300°F (150°C) oven for about 5 minutes. This brings back that just-baked warmth and soft chew without drying them out. Microwaving works too but sometimes makes them too soft or chewy.

FAQs

Final Thoughts

This peppermint chocolate chip cookies recipe has become one of my all-time favorites during the holidays and beyond. It’s reliable, simple, and full of that nostalgic mint-chocolate combo we all love. If you’re looking to impress your family or friends with something homemade but fail-proof, definitely give this recipe a try—I promise it will become part of your baking rotation too!

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