Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are a festive holiday treat featuring chewy edges, soft centers, melty chocolate chips, and pops of cool peppermint. Quick and easy to make, they’re perfect for holiday parties, gifting, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus optional 30 minutes chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Let butter and eggs sit out until room temperature. Crush candy canes in a zip-top bag with a rolling pin until you have pea-sized pieces. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, mixing well after each. Add vanilla extract and peppermint extract.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides with a spatula.
- Gently stir in chocolate chips and crushed peppermint with a spatula.
- For thicker cookies, cover the dough and chill for 30 minutes (optional).
- Use a cookie scoop or two spoons to portion 2-tablespoon balls onto the lined baking sheets, leaving about 2 inches between each.
- Bake in preheated oven for 10-12 minutes, until edges are set and centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps cookies bake up thick and soft. Use fresh candy canes for best texture. Dough can be frozen for later baking. For gluten-free or dairy-free adaptations, see ingredient substitutions. Sprinkle extra crushed candy cane on top before baking for added crunch and color.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: peppermint chocolate chip cookies, holiday cookies, Christmas cookies, easy cookie recipe, festive baking, mint chocolate cookies, dessert, baking, party treats