These Peppermint Chocolate Chip Cookies are everything you want in a Christmas cookie — soft and chewy centers, crisp edges, rich chocolate chips, and just the right hint of cool peppermint. They’re cozy, festive, and guaranteed to disappear fast from any cookie tray.
🌟 A Little Backstory
There’s something magical about peppermint and chocolate during the holidays. These cookies take a classic chocolate chip base and give it a wintery twist with peppermint extract and optional crushed candy canes. They taste like Christmas in cookie form and are perfect for baking nights, gifting, or sneaking straight from the cooling rack.
💛 Why You’ll Love These Cookies
Soft & Chewy: Bakery-style texture every time
Classic with a Twist: Familiar chocolate chip flavor + peppermint
Festive & Fun: Perfect for holiday trays and cookie swaps
Easy to Make: Simple ingredients, no chilling required
📝 Peppermint Chocolate Chip Cookies Recipe
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Calories: ~180 per cookie
Estimated Cost: $7–9
Ingredients
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp peppermint extract
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1½ cups semi-sweet chocolate chips
Optional toppings:
Crushed candy canes or peppermint pieces
Extra chocolate chips for topping
Instructions
Make the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in egg, vanilla extract, and peppermint extract.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients until combined.
Fold in chocolate chips.
Scoop & Bake
Scoop dough into 1½ tablespoon balls and place 2 inches apart on baking sheets.
Press a few extra chocolate chips or crushed candy canes on top if desired.
Bake for 10–12 minutes, until edges are set and centers are soft.
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
📝 Helpful Notes
Go light on the peppermint extract — a little goes a long way.
For thicker cookies, chill dough 20 minutes before baking.
Cookies will continue to set as they cool, keeping centers soft.
🍽 Tasty Twists
Double Chocolate: Replace ¼ cup flour with cocoa powder
White Chocolate Peppermint: Use white chocolate chips instead
Peppermint Mocha: Add 1 tsp instant espresso powder
Stuffed Version: Fill with a peppermint chocolate or Andes mint
Ingredients
Method
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in egg, vanilla extract, and peppermint extract until fully combined.
- Stir in flour, cornstarch, baking soda, and salt just until a soft dough forms.
- Gently fold in chocolate chips and crushed candy canes.
- Cover and refrigerate for 30 minutes to prevent spreading and keep cookies thick.
- Preheat oven to 350°F (175°C).
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheets.
- Bake 10–12 minutes, until edges are set but centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
❓ FAQ
No — store at room temperature in an airtight container for up to 5 days.
Yes. Freeze dough balls up to 2 months. Bake from frozen, adding 1–2 minutes.
Absolutely — the cookies are delicious with just chocolate chips.
🌟 Soft, Festive, and Full of Holiday Cheer
Peppermint Chocolate Chip Cookies are a must-bake for the holidays — cozy, chocolatey, and kissed with peppermint in every bite. Perfect for Christmas trays, gifting, or late-night cookie cravings 🍫🌿🎄