Peppermint Chocolate Chip Cookies

Why You’ll Love This Recipe

I adore this recipe because it combines everything I love about the holidays into one cookie. The chocolate chips make each bite melty and rich, while the peppermint adds a refreshing twist that keeps them from being too sweet. The dough is easy to make, and chilling it gives the cookies that thick, chewy texture I can’t resist. Plus, the crushed candy canes give them a beautiful sparkle that looks so festive on a cookie platter.

Ingredients

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

½ cup unsalted butter, softened (1 stick)
½ cup sugar
⅓ cup light brown sugar, packed firmly
1 ½ teaspoons vanilla extract
1 large egg
1 ½ cups flour (204 g – see note)
½ teaspoon sea salt
½ teaspoon baking soda
¾ cup white chocolate chips
¾ cup dark or regular chocolate chips
5 candy canes, crushed into fine pieces (about ¼ cup plus 1 tablespoon)

Directions

I start by creaming the butter, sugar, and brown sugar together in a large bowl with a hand mixer or stand mixer. I make sure to mix for at least 3–4 minutes until the mixture is light and fluffy—this step helps create air pockets for soft, thick cookies. Then I add the vanilla and egg, mixing just until combined (about 20 seconds).

In a separate bowl, I whisk together the flour, sea salt, and baking soda. I slowly add the dry ingredients to the wet mixture, stirring until everything is incorporated. The dough should be thick and slightly sticky.

Next, I stir in the white and dark chocolate chips, followed by the crushed candy canes. I make sure the candy cane pieces are small since large chunks near the edges can melt and spread too much while baking.

I cover the dough tightly and chill it for at least 30 minutes (and up to 3 days). If it chills for more than a few hours, I let it sit at room temperature for 10–15 minutes before baking.

When I’m ready to bake, I preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. I scoop the dough into balls using a cookie scoop and place them about 2 inches apart. I bake for 9–12 minutes, until the cookies are just starting to turn golden around the edges but still soft in the center.

After baking, I let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. Sometimes, I use a round cookie cutter to gently “scoot” the edges into perfectly round shapes while they’re still warm—it gives them that bakery-perfect look.

Servings and Timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, chill time 30 minutes, and baking time about 10 minutes, for a total of approximately 30–40 minutes. Each cookie has about 152 calories.

Variations

Sometimes I use semi-sweet chocolate chips for extra richness or add a touch of peppermint extract to enhance the minty flavor. For a fun twist, I mix in mini marshmallows for a hot cocoa cookie vibe. I’ve also used crushed peppermint bark instead of candy canes for an extra indulgent version. Around Christmas, I drizzle the baked cookies with melted white chocolate and sprinkle a bit more crushed peppermint on top for a festive finish.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a single layer, then transfer them to a freezer bag for up to 2 months. To refresh them, I warm a few cookies in the microwave for 10–15 seconds before serving—they taste freshly baked again.

FAQs

How can I prevent the candy canes from melting too much?

I crush the candy canes very finely and press any large pieces into the dough rather than leaving them on the surface.

Do I really need to chill the dough?

Yes! Chilling helps the cookies stay thick and chewy instead of spreading too thin.

Can I use peppermint extract instead of candy canes?

Yes, I can add ¼ teaspoon of peppermint extract to the dough for a stronger mint flavor.

Can I make these cookies ahead of time?

Absolutely. I chill the dough overnight or even freeze it in pre-scooped portions, then bake directly from frozen (adding a minute or two to the bake time).

What type of chocolate works best?

I love using a mix of white and dark chocolate chips for contrast, but milk chocolate also works well.

Why did my cookies spread too much?

The butter might have been too soft, or the flour measurement slightly off. I chill the dough longer or add 1–2 tablespoons of extra flour if needed.

Can I double this recipe?

Yes, but if I do, I weigh the flour—204 grams per batch—to ensure accurate texture.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the results are still delicious.

How do I crush candy canes easily?

I place them in a ziplock bag and crush with a rolling pin until fine crumbs form.

What’s the best way to get perfectly round cookies?

Right after baking, I place a round cookie cutter over each cookie and gently swirl it to shape the edges.

Conclusion

I love making these Peppermint Chocolate Chip Cookies every December—they’re festive, chewy, and full of holiday cheer. The mix of melty chocolate and peppermint crunch makes them irresistible, and the dough is easy to prepare ahead of time. Whether I’m baking them for a cookie exchange, gifting them to friends, or just enjoying one with a mug of cocoa, they always taste like the holidays to me.