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    Home » Recipes » Cookies

    Peppermint Chocolate Chip Cookies

    Published: Dec 4, 2022 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · Leave a Comment

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    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.

    a broken peppermint chocolate chip cookie with a candy cane and some leaves.

    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.

    a side view of the peppermint chocolate chip cookies.

    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.
    all the ingredients needed to make peppermint chocolate chip cookies.

    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.

    wet ingredients mixed together.
    dry ingredients added.

    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.

    cookie dough with candy canes added.
    cookie dough balls shaped.

    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.

    Cookies before baking.
    cookies after baking.

    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

    Do I have to chill my cookie dough?

    It isn't necessary, but it will give the cookies more flavor, and also helps keep the cookies from spreading too thin.

    Can the dough or the cookies be frozen?

    Yes, this dough and the cookies freeze perfectly!

    Can I use mint extract instead of peppermint?

    Yes, but it will give it more of a soft, green mint flavor instead.

    a few cookies on a cookie sheet.

    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.

    a bunch of peppermint chocolate chip cookies scattered on a cookie sheet with little candy canes and christmas tree branches.

    OTHER MINT RECIPES TO TRY

    Andes Mint Brownies

    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!

    a broken peppermint chocolate chip cookie with a candy cane and some leaves.

    Peppermint Chocolate Chip Cookies

    brooke
    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.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Chilling time 2 hours hrs
    Total Time 2 hours hrs 32 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 286 kcal

    Ingredients
     
     

    • 1 cup butter
    • 1 ½ cups packed brown sugar
    • ¼ cup granulated sugar
    • ¼ cup turbinado sugar can sub with granulated sugar
    • 2 large eggs
    • 2 teaspoon vanilla
    • 1 teaspoon peppermint extract can sub with vanilla extract
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 tsp salt
    • 3 cups all-purpose flour
    • 7 ounces milk chocolate bar chopped trader joes pound plus is my favorite
    • 1 cup semi sweet chocolate chips
    • ½ cup 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.

    Notes

    If baking frozen cookie dough balls you do not need to defrost before, and they should bake for about the same amount of time. Maybe 1 minute more at most.
    The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 286kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 233mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 263IUCalcium: 35mgIron: 2mg
    Keyword peppermint chocolate chip cookies
    Tried this recipe?Let us know how it was!

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