Peppermint Chocolate Chip Cookies
These peppermint chocolate chip cookies are always a favorite around the Christmas season. They’re so delicious and festive!
Every holiday season, we love to make cookie boxes for friends and neighbors. Peppermint treats like this 3-Ingredient Peppermint Bark and White Chocolate Peppermint Pretzel Kisses are always a favorite. And these chocolate chip peppermint cookies are another good addition to the peppermint recipes.
Make a batch of these to go with Peppermint Hot Cocoa Gift Jars for the ultimate handmade gift!
Why You’ll Love This Recipe
- Chocolate and peppermint: If you love this flavor combination, then you have to try these chocolate peppermint cookies!
- It makes a lot! This recipe makes a large batch of cookies that are perfect for sharing with friends, neighbors, and co-workers over the holiday season. (If you would like to make fewer cookies, simply cut the recipe in half.)
- It’s super simple: These chocolate chip peppermint cookies don’t require chilling before baking. All you do is mix them up, drop them on a cookie sheet, and bake.
Peppermint Chocolate Chip Cookies Tips
- You can substitute milk chocolate chips or dark chocolate chips in place of semi-sweet.
- Use a cookie scoop that’s about 2 tablespoon size for a more uniform size. This size should yield about 50 cookies.
- Substitute white chocolate chips or milk chocolate chips in place of the semi-sweet chips for a different flavor.
- Be sure your peppermint pieces are very small for the best results.
- If you want the cookies to look more uniform you can use a wide rim drinking glass or round cookie cutter to make the cookie more round and less rustic. Simply put the glass opening over the cookie and gently swirl in a circular motion. This will round the cookies and make them more uniform in shape.
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Supplies
- Large bowl
- Electric mixer or stand mixer
- Whisk
- Baking sheet
- Parchment paper
- Glass measuring cup
- Measuring spoons
- Cookie scoop (2 tablespoon size)
- Wire cooling rack
Peppermint Chocolate Chip Cookies Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- All-Purpose Flour: Regular all-purpose flour is used in this recipe.
- Baking Soda and Baking Powder: These are the two leavening agents in this recipe.
- Salt: I love using this sea salt in all of my recipes.
- Salted Butter: This recipe calls for salted butter, but you can also use unsalted butter and just increase the salt called for in the recipe.
- Brown Sugar: Dark brown sugar, packed.
- White Sugar: White granulated sugar adds the perfect complement to the brown sugar.
- Eggs: You’ll need two large eggs.
- Pure Vanilla Extract: You can use store-bought, or homemade vanilla extract.
- Semi-Sweet Chocolate Chips: Choose a high-quality brand of chocolate chips, like Ghirardelli.
- Candy Canes: You’ll need a cup of crushed candy cane pieces or crushed peppermint candies.
How to Make Peppermint Chocolate Chip Cookies
1. Preheat the oven to 350 and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars.
3. Add the eggs one at a time, scraping down the edges of the bowl if needed and mix on low until fully combined. Add vanilla extract and mix.
5. In a separate bowl whisk flour, baking powder, baking soda, and salt together .
6. Add dry ingredients to the mixer about half a cup at a time and allow to fully mix together on low speed until no flour is showing.
7. Using a wooden spoon, mix in the chocolate chips and crushed candy canes.
8. Using a 2 tablespoon cookie scoop, scoop cookie dough balls and place approximately 2 inches apart on the parchment lined baking sheet.
9. Bake cookies until slightly golden, about 12-14 minutes.
10. Let cool on the baking sheet for 2 minutes and then transfer to a wire cooling rack.
How to Store
Store candy cane chocolate chip cookies in an airtight container at room temperature for up to a week.
FAQ
Can these cookies be made ahead of time?
You can freeze scooped cookie dough balls and bake when needed. Freeze the dough balls on a cookie sheet and then put them in a zipper freezer bag. When ready to bake, place frozen cookie dough balls on a cookie sheet and bake (no need to thaw first). Bake time for frozen dough balls will increase by two to three minutes.
Or, simply freeze the baked cookies in an airtight container or freezer bag for up to three months.
What if I don’t have parchment paper?
You can bake cookies on a non-stick cookie sheet or use a silicone baking mat.
More Christmas Cookie Recipes
- White Chocolate Macadamia Cranberry Cookies
- Chocolate Crinkle Cookies
- Thumbprint Cookies
- Chocolate Star Cookies
- Christmas Cut-Out Sugar Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Peppermint Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups salted butter room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups dark brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1- 12 ounce bag high quality semi-sweet chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars.
- Add the eggs one at a time, scraping down the edges of the bowl if needed and mix on low until fully combined.
- Add vanilla extract and mix.
- In a separate bowl whisk flour, baking powder, baking soda, and salt together .
- Add dry ingredients to the mixer about half a cup at a time and allow to fully mix together on low speed until no flour is showing.
- Using a wooden spoon, mix in the chocolate chips and crushed candy canes.
- Using a 2 tablespoon cookie scoop, scoop cookie dough balls and place approximately 2 inches apart on the parchment lined baking sheet.
- Bake cookies until slightly golden, about 12-14 minutes.
- Let cool on the baking sheet for 2 minutes and then transfer to a wire cooling rack.
