Peppermint Chocolate Chip Cookies are the wintery version of everyone's favorite cookie. Filled with peppermint extract, crushed up candy cane and chocolate chips make these a cookie you're going to fall in love with for the holidays.
These peppermint chocolate chip cookies are a variation of my favorite salted chocolate chunk cookie that are so popular. They've got a crispy edge, chewy center, two kinds of chocolate and just enough peppermint to make them feel extra without being over the top.
If you love holiday cookies you should also try my ginger molasses cookies, my snickerdoodle, or my peanut butter blossoms.
WHY YOU WILL LOVE THESE
CHOCOLATE & PEPPERMINT: This is the ultimate holiday flavor combo.
SO THICK & CHEWY: These cookies have such a good chewy texture.
TWO KINDS OF CHOCOLATE: These have both milk chocolate and semi sweet chocolate so you get a little bit of everything.
INGREDIENT NOTES
- BUTTER: Allow butter to come to room temperature before starting.
- TURBINADO SUGAR: This is a coarse, thick sugar that gives such a nice texture to cookies. You can find it in the baking aisle, or just sub with granulated sugar if you need to.
- PEPPERMINT EXTRACT: Using this gives these cookies a nice hint of peppermint but you can always just use vanilla if needed.
- CHOCOLATE: I love using both chocolate bar and chips so that I have some melted chocolate from the bars, and some firm chocolate from the chips.
- CANDY CANES: You can just crush it with a rolling pin, or throw them in your blender for a few pulses.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
STEP TWO: Add eggs one at a time, mix until smooth on low speed. Beat in vanilla and peppermint extract.
STEP THREE: Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP FOUR: Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Fold the chocolate chunks, chocolate chips and crushed up candy cane pieces.
STEP FIVE: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Chill for at least 2 hours, I like to for 24.
STEP SIX: Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside.
EXPERT BAKING TIPS
Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren't committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.
If your cookies spread and aren't a perfect circle run a spatula or spoon around the edges right out of the oven and you can help mold that shape.
FAQ
It isn't necessary, but it will give the cookies more flavor, and also helps keep the cookies from spreading too thin.
Yes, this dough and the cookies freeze perfectly!
Yes, but it will give it more of a soft, green mint flavor instead.
STORING AND FREEZING
Peppermint chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
OTHER MINT RECIPES TO TRY
Chocolate Peppermint Crinkle Cookies
White Chocolate Peppermint Pretzel Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Peppermint Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) butter
- 1 ½ cups (330 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) turbinado sugar can sub with granulated sugar
- 2 large eggs
- 2 teaspoon vanilla
- 1 teaspoon peppermint extract can sub with vanilla extract
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 1 tsp (1 teaspoon) salt
- 3 cups (420 g) all-purpose flour
- 7 ounces (198.45 g) milk chocolate bar chopped trader joes pound plus is my favorite
- 1 cup (180 g) semi sweet chocolate chips
- ½ cup (113 g) crushed candy cane pieces
- flaked sea salt for sprinkling
Instructions
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla and peppermint extract.
- Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Fold the chocolate chunks, chocolate chips and crushed up candy cane pieces.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results will be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours, I like to try and do 24 hours.
- When ready to bake, turn the oven on to 365 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Susie LeRoy
My absolute favorite cookie. Especially during the holidays. You HAVE to try them. The peppermint extract makes the cookie.
Brooklyn Mabry
Oh my lanta this is my favorite christmas cookie ever!! The dough comes together so quick and well and smells absolutely amazing!! The dough/cookies smells Christmas and is seriously the best!!
Lizel
I loved making these cookies and they We’re delicious!!
Treasure
Love the twist of a classic chocolate chip cookie! They turned out so good. Perfect texture!! Yum!
Emily
These were amazing. Just the right about of peppermint and the salt on top was a nice touch. I've made her CC cookies several times now and this is the same plus the peppermint extract and crushed peppermint. SO delicious!
Jordan
These are goood! The pretzels are addicting and putting them in a cookie makes it even better!
Andrea Hall
Made for the first time today, delicious and festive twist on the classic choc chip!
Shannon Merrill
Christmas in a cookie! They make the house smell amazing and I love the addition of the chocolate chunks. I froze my dough for a few days before cooking. I recommend freezing them in dough balls, not one large ball because it is harder to defrost and get into a cookie scoop. Overall, such a great taste; perfect peppermint to chocolate ratio! Will be making these again!
Aubrey
This cookie is such a perfect holiday cookie!! Made some fresh and froze some of the dough to bake when family is here for Christmas!
Brittany Albrecht
These cookies are the perfect holiday cookie. The candy canes were a pain in the butt to crush, but I think I just need to find a better way to do it haha these were a major hit as neighbor gifts!
Lydia
Another easy recipe to follow and delicious. I made mine just a tad bigger and they look like they came from a coffee shop or cafe! Love them!!
Holly
Hands down, this is one of my favorite cookie recipes that I have made. I love the peppermint mixed with the milk chocolate and chocolate chips. So good!
Gina S
Oh man, these are SO good! I made them for Christmas, and wanted to keep them all for myself! I used the Yum Earth brand candy canes, and organic semisweet and bittersweet chocolate chips/chunks. Amazing! Thanks, Brooke!
Danielle S.
OMG! These are my new favorite Christmas cookie and I will be making them every year! The chocolate chips, chocolate chunks and peppermint chunks went perfectly together. Very addictive and a hit with everyone!
Rebecca Brown
I’ve made these the past two holiday seasons, and I have to say this is easily my favorite cookie. It’s the perfect combination of peppermint and chocolate. The chocolate chunks just melt in your mouth. These cookies are forever a holiday treat staple!
Bailey
this is so much more than just adding peppermint to a chocolate chip cookie! these are next level and so good!
Elisa M
When you want a chocolate chip cookie, but want a hint of peppermint, this cookie is perfection!