Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies will be your new favorite holiday cookie. Simple to make, chewy in texture, and a festive twist on a traditional cookie, they’re easy for anyone to make and taste bakery-quality.
The holidays call for sweets, treats, and cookies galore. So baking these Peppermint Chocolate Chip Cookies have become a tradition in our home, whether it’s for an annual cookie exchange, a Christmas party, or simply for snacking on at home. No matter what, they’re gone before we know it!
Studded with sweet chocolate chips and loaded with minty flavor and texture, this holiday spin on the classic chocolate chip cookie will be a hit with your family and friends. Using no special equipment and a couple of bowls, they are pretty mess-free in terms of holiday cookie recipes too.
I’ve got even more sweet Christmas recipes to make all season long. These Santa Cheesecake Cups are the perfect party dessert, and try these decadent and playful Peanut Butter Reindeer Cups the whole family will enjoy.
Why You’ll Love This Recipe
- Holiday Twist on a Classic. The peppermint adds a festive, minty kick to the classic chocolate chip cookie.
- Easy to Make in Advance. Make these ahead of time and serve at your next holiday party, or bring to a cookie swap.
- Fun for the Whole Family. This simple recipe is a crowdpleaser and great to get the kids involved.
- Mess-Free and Easy to Assemble. This is a classic drop cookie with a scoop, no fancy equipment needed.
Leanna’s Tip: Make the dough up to a day in advance and store covered in the fridge. Just scoop and bake before any holiday party or gathering!
Ingredients
- Butter: Unsalted and softened to room temperature.
- Light Brown Sugar: Gives the cookies a chewy, soft texture.
- Sugar: Granulated, white sugar sweetens the dough.
- Eggs: The binder for the dough.
- Vanilla Extract: The real thing is essential, and adds a nice depth of flavor.
- All-Purpose Flour: Structure for the cookies.
- Cornstarch: Prevents too much spreading while baking, and makes a tender cookie.
- Salt: Just a pinch will do.
- Baking Soda: This is the leavener. Make sure yours is fresh.
- Chocolate Chips: I recommend a combination of semi-sweet and white, but use your favorites.
- Peppermint Crunch Baking Chips or Peppermint Candy: The holiday flair that melts right into the dough.
How To Make Peppermint Chocolate Chip Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Let the butter soften for about 20 minutes if it’s cold from the fridge.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until smooth and creamy.
3. Mix in the eggs and vanilla extract until fully combined. The mixture should look light and fluffy.
4. In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Slowly add the dry ingredients into the wet mixture, mixing on low speed until the dough begins to come together.
5. Before the dough thickens too much, stir in the semi-sweet chocolate chips, white chocolate chips, and peppermint baking chips (or chopped peppermint candies). Mix just until evenly distributed.
6. Use a cookie scoop and roll two scoops together for each cookie. Place them on the baking sheet about 3 inches apart. If you’d like, press a few extra chocolate chips on top before baking.
7. Bake for 13–16 minutes, until the edges are lightly golden and the centers are just slightly underbaked (they’ll continue to set as they cool).
8. Let the cookies rest on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Use Room Temperature Butter. To help cream together the sugar and butter smoothly and evenly.
- Chill Dough Before Baking. This will ensure the cookies don’t spread too much, and it will give them a nice, chewy texture.
- Get Creative with Mix-ins: Try adding your favorite nuts or using different chocolate chips (milk, dark or bittersweet) for tasty flavor combinations.
- Buy pre-crushed peppermint for ease. They sell the crushed candy already in a bag to help cut down on prep time during the busy holiday season.
- Add peppermint extract as well for more minty flavor. While we have the candy, there’s even more minty flavor to add with a drop of peppermint extract if you desire!
Storage and Make-Ahead Instructions
Store baked cookies in an airtight container at room temperature for up to 5 days. The faster you eat them, the fresher they’ll taste.
Make and bake these cookies ahead of time. Then freeze between layers of parchment paper in a freezer safe container for up to 2 months.
Freeze the dough, too. I like to portion or roll the dough into balls before storing in a freezer bag or container. Bake straight from frozen (don’t forget to add 2-3 extra minutes to your bake time), or thaw and bake per the instructions.
FAQs
This can happen for several reasons. Be sure to measure your ingredients correctly – more brown sugar than granulated sugar will yield a moister, chewier cookie. And avoid over-baking your cookies, this can make them hard and crunchy, instead of chewy.
Definitely, this will give your cookies an extra minty kick, so feel free to add peppermint extract. But you’ll miss the crunchy texture from the crushed peppermint chips or candies. I don’t recommend skipping this ingredient!
Yes, crushed peppermints or candy canes will melt when baked, so be sure to crush them coarsely enough to leave some texture, but fine enough so the minty flavor is evenly dispersed. If you’re using peppermint baking chips or chocolates, these will also just melt right into the dough.
More Holiday Dessert Recipes
Peppermint Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ½ bag about 5 oz Andes Peppermint Crunch Baking Chips
- or 1 package Andes Peppermint Christmas Chocolates chopped
Instructions
Preheat and prep:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Let the butter soften for about 20 minutes if it’s cold from the fridge.
Cream the butter and sugars:
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until smooth and creamy.
Add the eggs and vanilla:
- Mix in the eggs and vanilla extract until fully combined. The mixture should look light and fluffy.
Combine the dry ingredients:
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Slowly add the dry ingredients into the wet mixture, mixing on low speed until the dough begins to come together.
Add the mix-ins:
- Before the dough thickens too much, stir in the semi-sweet chocolate chips, white chocolate chips, and peppermint baking chips (or chopped peppermint candies). Mix just until evenly distributed.
Scoop the dough:
- Use a cookie scoop and roll two scoops together for each cookie. Place them on the baking sheet about 3 inches apart. If you’d like, press a few extra chocolate chips on top before baking.
Bake:
- Bake for 13–16 minutes, until the edges are lightly golden and the centers are just slightly underbaked (they’ll continue to set as they cool).
Cool:
- Let the cookies rest on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
