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Peppermint Chocolate Chip Cookies are soft and chewy with chocolate chips and peppermint chips. They are perfect for cookie platters or keep them for yourself to enjoy throughout the holiday season. These might not look like anything but chocolate chip cookies but the peppermint candy adds so much flavor – they are seriously our favorite cookies!
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Perfect Peppermint Bark Cookies
One of the many things I love about chocolate chip cookies is that there are about a gazillion ways to switch them up to create something new. For the holidays, there’s no better twist than these chocolate chip cookies with peppermint chips.
You probably already know peppermint and chocolate is a great combo, and they work perfectly together in these soft and chewy cookies. I mean, is it really the holidays if you don’t make chocolate chip cookies with candy canes? I can tell you it’s not at our house. It’s a requirement.
Why This Recipe Works
- It’s one of our favorite base cookie dough recipes – so you KNOW it’ll be successful. It makes the best candy cane cookies!
- Chilling the dough for at least an hour is the key to making cookies that don’t overspread and have the best texture.
- You can use any kind of peppermint candy, peppermint bark, or peppermint chips you can find at the store.
Ingredients in Chocolate Chip Peppermint Cookies
- Butter: I always start with a half cup of unsalted butter that’s been melted
- Sugar: I love to use granulated sugar AND light brown sugar
- Eggs: Always use large eggs
- Vanilla extract: Always use pure vanilla extract. If you want you can also add 1/4 teaspoon peppermint extract to make the cookie dough peppermint flavor.
- Baking soda: Helps the cookies spread.
- Salt: Omit if using salted butter.
- All-purpose flour: normal for cookies
- Chocolate chips: You can use semisweet chocolate chips or milk chocolate chips, or even dark chocolate.
- Peppermint chips: You can use peppermint Chips, peppermint Baking Chips, or chopped peppermint bark. I do not recommend candy cane pieces for these cookies.
How to Make Peppermint Chocolate Chip Cookies
- Mix the melted butter with both kinds of sugar in a large bowl. You can use a mixer or just do this by hand.
- Once the mixture is smooth, add the eggs, baking soda, salt and vanilla and mix to combine.
- Slowly add the flour and stir just long enough for the dough to come together. If you notice flour building up on the sides of the bowl, stop to scrape it down.
- Slowly mix in the chocolate chips and peppermint pieces.
- Make cookie dough balls with a cookie scoop, scooping two tablespoons of dough. Place them on a baking sheet and then cover and chill them for at least one hour.
- When you’re ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper and place the cold dough balls on it spaced two inches apart. Bake the cookies for 11 to 15 minutes or until the tops are no longer glossy. Cool them on the baking sheet for 10 minutes before removing them.
- Add some peppermint extract for extra flavor.
- Guittard makes peppermint chips that look like white chocolate but have peppermint flavor.
- If you can find them, Andes makes Peppermint Baking Pieces that work great in this recipe.
- Chopped peppermint bark is also a great addition – that’s what you see in these photos.
- Wilton has peppermint crunch sprinkles you could use too!
- IN do not recommend using candy cane pieces or chopped candy canes – they’ll melt.
- Spouse white chocolate chip peppermint cookies by using white chocolate chips instead, or use a mix of dark and white chocolate chips.
They’ll be light golden brown and no longer glossy in the centre.
When the cookies come out of the oven, immediately press a few more chocolate chips and peppermint pieces on top. Let the cookies cool. This way they are extra pretty.
These will last up to 4 days in an airtight container at room temperature.
Yes, freeze in an airtight container for up to 3 months.
These are soft and chewy thanks to the brown sugar and the fat from the egg yolk. Crispy cookies often don’t have brown sugar in them.
You must chill this cookie recipe. Because we started with melted butter the cookies will spread too thin if you bake them immediately. Chill at least one hour, but you can chill them overnight or even freeze the cookie dough.
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 28 minutes
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 cup (170g) chocolate chips (semi-sweet or milk)
- 1 cup peppermint chips Andes peppermint baking bits or chopped peppermint bark
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips and peppermint pieces.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2 inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets for at least 10 minutes before removing.
- Note: This dough requires chilling.
- Chocolate chips: I’ve made these with semi-sweet and milk chocolate chips, so choose your favourite.
- Peppermint Chips: If you can’t find chips, you can use Andes peppermint baking bits or use chopped candy peppermint bark.
- Chilling the dough: I recommend making the dough balls first because if you chill the dough in the bowl, it will be hard to scoop after being chilled.
- Baking: If you make cookies bigger than two tablespoons, you will need to increase the baking time.
- Storage: The peppermint chip cookies will keep for several days at room temperature. They also freeze well for up to a month.
- Freezing cookie dough: Freeze cookie dough balls in an airtight container. You can bake these cookies straight from frozen as directed.
Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 2g | Dish: 11g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 20mg | Fiber: 1g | Sugar: 21g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Other Chocolate Chip Cookie Recipes
Skip regular chocolate chip cookies and make PEPPERMINT Chocolate Chip Cookies! Add peppermint chips, candy cane pieces or any sort of mint pieces to the best chocolate chip cookies recipe and these will disappear fast!
Last Updated on November 27, 2022