Chocolate Chip Peppermint Cookies

Why You’ll Love This Recipe

I really enjoy how easy these cookies are to make while still offering a fun holiday flavor. I love the balance of cocoa, chocolate chips, and peppermint because it creates a cool, refreshing twist on a classic cookie. I also appreciate that the dough comes together quickly, making this a great recipe for last-minute baking or cozy family afternoons in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing my cookie sheets.

In a large bowl, I cream together the butter, white sugar, and brown sugar until the mixture becomes light and fluffy. I beat in the egg, then stir in the vanilla and peppermint extracts.

In another bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I gradually add the dry mixture to the creamed mixture, stirring until everything is fully combined. I then fold in the semisweet chocolate chips.

I drop the dough by rounded spoonfuls onto the prepared cookie sheets, spacing them evenly so they can spread.

I bake the cookies for 12–15 minutes, just until the edges set. I let them cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 23 minutes
Total Time: 50 minutes

Variations

I sometimes stir in crushed candy canes for a festive crunch.
If I want an extra chocolaty cookie, I add a handful of white chocolate chips along with the semisweet ones.
For a richer flavor, I add a teaspoon of instant espresso powder to the dry ingredients.
When I want a softer cookie, I chill the dough for about 20 minutes before baking.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days.
To keep them softer longer, I add a slice of bread to the container.
When I want that freshly baked warmth again, I microwave a cookie for about 10 seconds.

FAQs

How do I make the cookies chewier?

I slightly underbake them so the centers stay soft and chewy.

Can I freeze the dough?

Yes, I freeze scooped dough balls and bake them directly from the freezer, adding a minute or two to the baking time.

Can I leave out the peppermint?

Yes, then they become delicious chocolate chocolate-chip cookies.

Why did my cookies spread too much?

The butter might have been too warm; chilling the dough helps prevent spreading.

Can I use dark chocolate chips?

Yes, I can use any chocolate chips I like—dark, milk, or even a mix.

Can I add nuts?

Yes, chopped walnuts or pecans add great texture.

How do I know when the cookies are done?

I look for slightly firm edges; the centers should still look soft.

Can I make the cookies bigger?

Yes, I use a larger scoop and add an extra minute or two to the bake time.

Should I use salted or unsalted butter?

I prefer unsalted so I can control the salt level.

Can I make these ahead for a party?

Yes, I bake them a day in advance and store them airtight until serving.

Conclusion

I love baking these chocolate chip peppermint cookies because they’re quick, festive, and filled with a delicious mint-chocolate flavor that always feels like a holiday treat. Whether I’m making them for a cookie exchange, a winter celebration, or just a cozy evening at home, they always bring joy and plenty of smiles.