There’s something so cozy and festive about biting into peppermint and chocolate together, and this Peppermint Chocolate Chip Cookies Recipe hits that spot perfectly. Whether you’re gearing up for holiday celebrations or just craving a sweet twist on classic cookies, these treats deliver that creamy chocolate and bright, refreshing peppermint in every golden, toasty bite. I find they’re the kind of cookies you’ll want to bake again and again, especially when you want to fill your kitchen with that warm, minty aroma that screams comfort.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Peppermint Chocolate Chip Cookies Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Peppermint Chocolate Chip Cookies Recipe was inspired by a chilly winter evening when I craved something both nostalgic and a little playful. What makes these cookies unique is the perfect balance between the smooth semisweet chocolate chips and the crisp crunch of crushed candy canes. You’ll notice how the peppermint extract subtly lifts the whole cookie, giving it that cool zing alongside warm, buttery notes. It’s a sensory experience that feels both fresh and familiar all at once.
Why You’ll Love This
This cookie recipe isn’t just a treat—it’s a festive hug in cookie form. The smooth, creamy butter melds with the light crunch of candy canes and rich chocolate chips to create a cookie with layers of flavor and texture that melt in your mouth.
- Texture That Melts: Soft centers with toasty edges and the refreshing snap of crushed candy canes.
- Flavor Layers You’ll Crave: The deep cocoa notes paired with bright peppermint and warm vanilla evoke holiday bliss.
- Quick to Master: Straightforward mixing and baking steps mean you'll have these festive cookies ready in no time.
- Perfect Anytime Meal: Great for cozy nights, holiday parties, or that unexpected craving for minty sweetness.
The Essentials: Ingredients That Do the Work
Getting the ingredients right makes all the difference in this Peppermint Chocolate Chip Cookies Recipe. I always go for quality butter and fresh peppermint extract to really let those flavors shine. It’s not complicated, but the choice of ingredient quality elevates the whole cookie—so don’t skip out on the good stuff!
- Unsalted Butter: Use softened, not melted, to help achieve that creamy, tender texture.
- Peppermint Extract: Choose pure peppermint extract for a clean, bright peppermint flavor that’s not overpowering.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Peppermint Chocolate Chip Cookies Recipe to Life
Step 1 — Gather, Chop, and Prep
Before you start mixing, grab all your ingredients and tools—bowls, spatula, and measuring cups. Softened butter is key here, so if you forget to take it out, pop it in short bursts in the microwave. You’ll cream the butter and sugars until they’re light and fluffy—that’s your first visual sign that you’re on the right track. Prep your crushed candy canes in advance; a quick whack inside a bag with a rolling pin does the trick.
Step 2 — Heat, Stir, and Build Flavor
Mix the wet ingredients with the creamed butter and sugar, then whisk in your dry mix little by little. You’ll notice the dough start to take shape, thick but soft and studded with chocolate and peppermint bits. Once spooned onto parchment-lined sheets, the cookies bake in a 350°F oven for about 10-12 minutes—keep an eye out for those golden edges that promise a perfect chew inside. Your kitchen will fill with a toasty peppermint-chocolate aroma that’s utterly tempting.
Step 3 — Finish and Taste-Test
Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes — this helps them set up without losing that soft center. When you pop your first bite, you’ll notice the interplay of creamy chocolate and refreshing peppermint with just the right amount of crunch. If you feel like it needs a bit more festive vibe, a light drizzle of melted chocolate or extra crushed candy cane on top while warm is a fun finish.
Pro Moves to Elevate It
To get that perfect mix of peppermint and chocolate, I recommend balancing your peppermint extract carefully—too much can overpower. Also, chilling your dough for 15-20 minutes before baking tightens it up for better shape and texture. When baking, don’t rush the golden edges; they’re your sign of cookie perfection.
- Heat Wisdom: Use an oven thermometer to keep your 350°F consistent—oven temps can be tricky.
- Timing Trick: Start checking cookies at 10 minutes to avoid overbaking and losing that soft center.
- Make-Ahead Strategy: Freeze cookie dough balls on a tray, then bake fresh straight from the freezer for a quick sweet fix.
- Common Slip-Up: Avoid substituting peppermint extract with mint chocolate chips—they don’t provide the same subtle freshness.
Switch It Up: Creative Variations
If you want to keep the Peppermint Chocolate Chip Cookies Recipe fresh, try swapping out regular semisweet chips for white chocolate chunks for a creamy contrast. Add a sprinkle of sea salt on top just before baking for a sweet-salty kick that wakes up your taste buds. For a wintery twist, throw in some chopped roasted hazelnuts for an extra toasty crunch. It’s fun to mix and match to find your signature cookie vibe.
When You’re Feeling Bold
Feeling adventurous? Stir in a teaspoon of cayenne or chili powder for a surprising spicy undertone to your peppermint cookies. Or, for a boozy touch, add a splash of peppermint schnapps to the batter. You could also experiment with coconut sugar in place of brown sugar for a subtle caramel note and extra chewiness. These changes give your Peppermint Chocolate Chip Cookies Recipe a personal, one-of-a-kind flair.
Storage & Reheating Tips
Store your cookies in an airtight container at room temperature—they’ll stay soft and delicious for up to a week. If you want to keep them longer, pop them in the freezer wrapped well for up to three months. When ready to eat, just let them thaw naturally or warm them in a 300°F oven for 5–7 minutes to revive that fresh-baked softness and ooey-gooey chocolate goodness.
Serving Inspiration
These peppermint chocolate chip cookies are delightful on their own with a glass of cold milk or a mug of steaming hot cocoa. For a casual cozy night, pair with vanilla ice cream for an indulgent sundae. If you want to impress guests, arrange a platter with fresh mint sprigs and drizzle some warmed chocolate sauce on the side. Either way, these cookies bring a little festive magic to any table.
Frequently Asked Questions
Peppermint oil is much more concentrated than extract, so if you use it, greatly reduce the amount—start with a very small drop to avoid overpowering the cookies.
If your cookies spread too much, try chilling the dough before baking and be sure your butter wasn’t too soft or melted—it should be just softened for proper structure.
Yes! Crushed peppermint candy can work well; just ensure the pieces aren’t too fine or they might dissolve completely during baking.
For chewier cookies, try using a bit more brown sugar than granulated sugar and avoid overbaking; taking cookies out just as edges turn golden helps keep centers soft.
Notes & Handy Tools
A sturdy mixing bowl and a handheld or stand mixer make creaming your sugars and butter easy and fast. A cookie scoop helps keep portion sizes consistent and your cookies uniform, which is great for even baking. Don’t forget good-quality parchment paper—it keeps the bottoms from burning and makes cleanup a breeze. Lastly, a good oven thermometer can save you from temperature guessing, so you get perfectly baked cookies every time.
PrintFull Recipe
Peppermint Chocolate Chip Cookies Recipe
Delight in these festive Peppermint Chocolate Chip Cookies, combining classic chocolate chip flavors with refreshing peppermint for a perfect holiday treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract and peppermint extract to infuse the dough with flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in chocolate and peppermint: Stir in the semisweet chocolate chips and crushed candy canes evenly throughout the dough for delightful bites of chocolate and peppermint crunch.
- Form and bake cookies: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 12 minutes, or until the cookie edges are golden brown.
- Cool cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps the cookies set properly without breaking.
Notes
- For a stronger peppermint flavor, increase peppermint extract to ¾ teaspoon but be cautious as too much can be overpowering.
- Use room temperature butter for easier creaming and better texture.
- Crushed candy canes can be substituted with peppermint candies or peppermint bark for different textures.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For softer cookies, slightly underbake by removing the cookies at 10 minutes and letting them cool on the baking sheet.
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