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Peppermint Chocolate Chip Cookies

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These festive peppermint chocolate chip cookies are soft, chewy, and packed with chocolate and crunchy peppermint bits. Quick and easy to make, they’re perfect for holiday parties, cookie swaps, or cozy nights in.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips (optional)
  • 1/2 cup crushed peppermint candies or candy canes (about 4 regular size)
  • 2 tablespoons extra crushed peppermint candies (for sprinkling)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Place candy canes or peppermint candies in a zip-top bag and crush with a rolling pin until you have small bits. Reserve 2 tablespoons for topping.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  5. Beat in eggs one at a time, scraping down the bowl between additions. Mix in vanilla extract and peppermint extract.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  7. Gently stir in semisweet chocolate chips, dark chocolate chips, and crushed peppermint candies.
  8. Using a cookie scoop or tablespoon, drop rounded balls (about 2 tablespoons each) onto prepared sheets, spacing about 2 inches apart. Sprinkle with reserved crushed peppermint and flaky sea salt if using.
  9. Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
  10. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30–60 minutes before baking. Use small, firm candy canes for best results. To make gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute butter with plant-based margarine, eggs with flax eggs, and use vegan chocolate chips. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: peppermint chocolate chip cookies, holiday cookies, Christmas cookies, festive dessert, easy cookie recipe, party treats, mint chocolate cookies

Find it online: https://bitefuljoy.com/peppermint-chocolate-chip-cookies-recipe-easy-festive-treats-for-parties/