The Ultimate Chewy Peppermint Chocolate Chip Cookies for Festive Holiday Baking
Step into the holiday spirit with these incredibly **chewy peppermint chocolate chip cookies**. As vibrant and festive as they are irresistibly delicious, these cookies are a celebration of classic holiday flavors. Imagine soft, tender cookies generously studded with rich dark chocolate chips and bright, crunchy crushed candy canes – a perfect symphony of textures and tastes that will bring joy to any occasion. If you love the comforting chewiness of your favorite chocolate chip cookie, get ready for an exciting festive twist that will quickly become a cherished tradition.
As a former pastry chef, I’ve had the pleasure of baking countless holiday treats, from toffee chocolate chip cookies to chocolate pecan cookies. Yet, these particular peppermint chocolate chip cookies always hold a special place, consistently remaining a family favorite during the festive season. Much like my popular chocolate peppermint cookies, they boast a wonderfully soft and chewy texture, perfectly balanced with just the right hint of refreshing peppermint, rich melty chocolate chips, and delightful crunch from the candy cane pieces.
These cookies are truly versatile – whether you’re looking for an impressive addition to your next cookie swap, a heartfelt gift for friends and family, or simply a festive treat to enjoy at home with a warm cup of cocoa, they fit the bill. What’s more, the dough can be easily prepped ahead of time, allowing for a stress-free and enjoyable holiday baking experience. This make-ahead feature is a game-changer when you’re juggling multiple holiday preparations, ensuring fresh-baked cookies are always within reach.
If you’re a devoted fan of peppermint desserts, you simply must try my mint chip cake for another delightful twist on this classic flavor pairing.
Table of Contents
Why You’ll Love These Peppermint Chocolate Chip Cookies
These aren’t just any holiday cookies; they’re the kind that disappear from the platter almost as quickly as you can bake them. Here’s why this recipe stands out:
- Perfect Soft & Chewy Texture: We achieve that ideal balance of a slightly crisp edge and a wonderfully soft, chewy center, just like a classic chocolate chip cookie should be.
- Explosion of Holiday Flavors: The refreshing burst of peppermint perfectly complements the rich, deep notes of dark chocolate, creating a festive flavor profile that screams holiday cheer.
- Crunchy Candy Cane Delight: Crushed candy canes don’t just add a beautiful pop of color; they provide a delightful crunch that contrasts beautifully with the soft cookie dough.
- Effortless Holiday Baking: With make-ahead dough options, you can prepare these cookies days or even weeks in advance, making your holiday baking less stressful and more enjoyable.
- Crowd-Pleasing & Gift-Worthy: From office cookie exchanges to thoughtful homemade gifts, these cookies are always a hit.
Essential Ingredients for Peppermint Chocolate Chip Cookies
Crafting the perfect peppermint chocolate chip cookie starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need to create these festive delights:
Unsalted Butter (Cool Room Temperature): The foundation of any great chewy cookie. Using unsalted butter allows you to control the total salt content. Crucially, ensure your butter is at a cool room temperature (around 64-68°F or 18-20°C). This optimal temperature allows it to cream properly with the sugars, creating air pockets that contribute to a soft, fluffy texture and prevent excessive spreading during baking.
Light Brown Sugar (Packed) & Granulated Sugar: This combination is key for the ideal cookie texture. Brown sugar, with its molasses content, adds moisture and contributes to that desirable chewiness, while granulated sugar helps with spread and crispness around the edges. Packing the brown sugar ensures accurate measurement for consistent results.
Large Egg (Room Temperature): An egg binds the ingredients, adds moisture, and acts as a leavening agent. A room-temperature egg emulsifies more easily with the butter and sugar, creating a smoother, more uniform dough, which in turn leads to a better texture in your baked cookies.
Vanilla Extract: Essential for enhancing the overall flavor profile and adding warmth. Use a good quality pure vanilla extract for the best taste.
All-Purpose Flour: The structural backbone of your cookies. It’s crucial to measure your flour correctly to avoid dry, crumbly, or overly dense cookies. (See notes below for measuring tips).
Baking Soda: This leavening agent reacts with the acidic brown sugar to create carbon dioxide, which helps the cookies rise and achieve that signature chewy texture.
Fine Sea Salt: A pinch of salt balances the sweetness and enhances all the other flavors, particularly the chocolate and peppermint. Fine sea salt dissolves easily and distributes evenly throughout the dough.
Chocolate Chips (or Chopped Dark Chocolate Bar): I personally adore using finely chopped dark chocolate bars for those irresistible gooey pools of melted chocolate, similar to what I use in my miso chocolate chip cookies. The irregular sizes of chopped chocolate create a more artisanal feel. However, feel free to use regular or mini chocolate chips, opting for dark chocolate, milk chocolate, or even white chocolate chips based on your preference. A mix of different types can also be delightful!
Candy Canes (Crushed): These are the star of the show for that festive peppermint crunch and vibrant red and white flecks. To prepare them, simply place candy canes into a sturdy ziplock bag and smash them into small pieces with a mallet or rolling pin. Achieving uniformly small pieces is key for even distribution and to prevent them from melting too much during baking. If you can’t find candy canes, peppermint candy like Starlight Mints or specialized peppermint chips are excellent alternatives!
You’ll find the full, precise list of ingredients, exact measurements, and detailed instructions conveniently laid out in the recipe card at the bottom of this page!
Ingredient Substitutions & Variations
While this recipe is perfect as written, don’t hesitate to get creative with these delicious variations:
- For the Peppermint: If candy canes are out of season or unavailable, consider using peppermint baking chips, crushed peppermint bark, or even a different type of hard peppermint candy like Starlight Mints. For an intensified peppermint flavor, you can add 1/2 teaspoon of peppermint extract along with the vanilla extract.
- Chocolate Choices: Experiment with different chocolate varieties. White chocolate chips pair wonderfully with peppermint for a milder, creamier flavor. Milk chocolate offers a sweeter, classic profile. You could also use semi-sweet, or even a mix of dark and white chocolate for visual appeal and complex flavor.
- Add a Nutty Crunch: For an extra layer of texture and flavor, fold in 1/2 cup of chopped pecans or walnuts with the chocolate chips.
- Gluten-Free Option: While not tested with this specific recipe, a 1:1 gluten-free all-purpose flour blend could potentially work as a substitute, though results may vary.
Step-by-Step Recipe Instructions
Follow these simple steps for perfectly baked peppermint chocolate chip cookies every time:
Step 1: Cream the Butter and Sugars
In a stand mixing bowl fitted with the paddle attachment, or with an electric hand mixer, combine the cool room temperature unsalted butter, light brown sugar, and granulated sugar. Beat them together on medium-high speed until the mixture is light, fluffy, and significantly paler in color. This process usually takes about 3 minutes and incorporates air, which is vital for a tender cookie.
Step 2: Mix in the Wet Ingredients
Add the room-temperature large egg and vanilla extract to the creamed butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix at this stage; overmixing can lead to tough cookies. If necessary, use a spatula to scrape down the sides of the bowl to ensure all ingredients are thoroughly incorporated.
Step 3: Mix in the Dry Ingredients and Fold in Add-ins
Gradually add the all-purpose flour, baking soda, and fine sea salt to the wet ingredients. Mix on low speed until the dry ingredients are almost fully combined, leaving just a few streaks of flour. At this point, gently fold in the dark chocolate chips (or chopped chocolate bar) and the crushed candy cane pieces. Mix until just combined; ensure no pockets of dry flour remain, but do not overmix the dough to keep your cookies tender.
Step 4: Scoop, Chill, and Bake!
Using a cookie scoop (a standard 2-tablespoon size works perfectly), portion the cookie dough into uniform balls. Place them onto a parchment-paper-lined baking sheet. Now, the crucial step for bakery-style results: freeze the scooped dough for a minimum of 3-4 hours, or ideally, overnight until solid. This chilling time prevents spreading and deepens the flavors.
Once ready to bake, preheat your oven to 350°F (180°C). Place the frozen cookie dough balls at least 2 inches apart on your lined baking sheet. Bake for 9-10 minutes. The cookies will appear pale and slightly underbaked when you pull them out, but they will continue to firm up and set as they cool. Immediately after removing them from the oven, for extra holiday flair, press a few more crushed peppermint pieces and chocolate chips onto the tops of each warm cookie. This creates a beautiful, professional-looking finish. Finally, allow the cookies to cool completely on the baking sheet for about 5-10 minutes before transferring them to a wire rack to finish cooling. Enjoy them warm or at room temperature!
Secrets to Bakery-Style Peppermint Chocolate Chip Cookies
Achieving that perfect, professional-looking and tasting cookie isn’t difficult with a few key techniques:
Measure Your Flour Accurately: This is arguably the most important baking tip! Never scoop a measuring cup directly into your flour bag; this compacts the flour, leading to too much being used and resulting in dry, dense cookies. Instead, use the *spoon-level method*: fluff the flour in its container, then spoon it gently into your measuring cup, leveling off the top with a straight edge. For truly the *best* and most consistent results, invest in a kitchen scale and measure by weight.
Use Cool Room Temperature Butter: Your butter should be pliable but still cool to the touch, ideally between 64-68°F (18-20°C). If it’s too soft or melted, your cookies will spread excessively. If it’s too cold, it won’t cream properly. A kitchen thermometer can help you hit that sweet spot.
Smash Candy Canes Evenly: Place candy canes in a sturdy ziplock bag and crush them with a rolling pin or heavy object until they are mostly small, uniform pieces. Avoid large chunks, as these can melt too quickly during baking, causing the cookie edges to run or stick to the pan. Evenly sized pieces will distribute better and maintain their integrity.
Avoid Candy Cane Pieces on the Bottom and Edges: As mentioned, large candy cane pieces near the edges or bottom of the cookie dough balls can melt excessively, causing the cookie to spread awkwardly or stick to the parchment paper. Before freezing, gently adjust any prominent pieces, pushing them more towards the center or covering them with a small piece of dough.
Chill the Dough Thoroughly: Don’t skip the freezing step! Chilling the dough solidifies the fats, which helps prevent the cookies from spreading too much in the oven, ensuring a thicker, chewier texture. It also allows the flavors to meld and deepen, resulting in a more flavorful cookie. Freezing overnight provides the best flavor development and texture.
Don’t Overbake: These cookies are meant to be soft and chewy. Pull them from the oven when the edges are just set and lightly golden, but the centers still look slightly pale and even a little underbaked. They will continue to bake from residual heat on the hot baking sheet, achieving perfect tenderness as they cool.
After Baking, Top with More Peppermint & Chocolate: For that extra festive flair and truly stunning bakery-style presentation, gently press a few extra crushed candy canes and chocolate chips onto the top of the warm cookie dough balls right after they come out of the oven. The residual heat will slightly melt the chocolate, making it adhere beautifully, and the fresh peppermint will stand out.
How to Store and Freeze Peppermint Cookie Dough & Baked Cookies
Proper storage is key to enjoying these delicious cookies for longer:
- Storing Baked Cookies: Any leftover baked peppermint chocolate chip cookies should be stored at room temperature in an airtight container. They will maintain their freshness and chewiness for 2-3 days. To keep them extra soft, you can even add a slice of bread to the container.
- Freezing Cookie Dough: This is a fantastic make-ahead option! Once you’ve scooped and frozen the dough balls solid on a baking sheet, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. Label with the date and store for up to 1 month. Beyond this time, the candy canes tend to melt and disappear into the cookie dough, losing their distinctive crunch and vibrant color.
- Baking from Frozen: When you’re ready for fresh cookies, simply preheat your oven and bake the frozen dough balls as directed in the recipe (no need to thaw!). You might need to add an extra minute or two to the baking time, but generally, the timing remains very similar.
- Freezing Baked Cookies: For longer storage of baked cookies, allow them to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer bag or container, separating layers with parchment paper to prevent sticking. They can be stored for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a few seconds.
Frequently Asked Questions (FAQs)
If candy canes are out of season or difficult to find, you have several great alternatives! Peppermint baking chips are a fantastic option that holds its shape well. You can also use crushed peppermint bark or other hard peppermint candies like Starlight Mints. Just ensure they are crushed into small, manageable pieces.
Absolutely! If you desire a more intense peppermint flavor, you can definitely add peppermint extract. I recommend starting with 1/2 teaspoon of peppermint extract added to the cookie dough along with the vanilla extract. Taste a tiny bit of the raw dough (safely, without egg) if you wish, or adjust for your next batch. Remember that peppermint extract is quite potent, so a little goes a long way!
This is a common issue often caused by using too much flour. When too much flour is incorporated, the dough becomes too stiff, preventing the cookies from spreading properly in the oven. That is why I always recommend using a kitchen scale for accuracy when measuring dry ingredients. Other factors could be that your butter was too cold, or the dough wasn’t chilled long enough (ironically, sometimes *under* chilling can also affect spread if the butter isn’t properly softened initially).
Several factors contribute to chewiness! Using a higher ratio of brown sugar to granulated sugar (as in this recipe) is key. Ensuring your butter is at the correct cool room temperature and not overmixing the dough helps maintain tenderness. Most importantly, do not overbake! Pull the cookies out when they are just set at the edges and still look slightly soft in the center; they’ll finish cooking as they cool on the hot baking sheet.
Yes, absolutely! While dark chocolate offers a lovely contrast to the sweetness of peppermint, milk chocolate chips will give you a sweeter, creamier, and milder chocolate flavor. Feel free to use your favorite type of chocolate or even a mix of different chocolates to customize the cookies to your liking.
We truly hope you fall in love with this festive peppermint chocolate chip cookie recipe! For more delightful Christmas dessert ideas to fill your holiday table, be sure to explore our easy-to-make peppermint brownies, a charming sugar cookie cake, or these wonderfully simple Christmas cookie bars! Each recipe is designed to bring joy and deliciousness to your holiday season.
More Delicious Chocolate Chip Cookie Recipes
If you’re a fan of chocolate chip cookies in all their delightful forms, you’ll love exploring these other irresistible recipes:
- Chocolate and Pecan Cookies: A nutty twist on the classic, offering a satisfying crunch with every bite.
- M&M Chocolate Chip Cookies: Fun, colorful, and extra delicious, perfect for kids and adults alike.
- Butterscotch Chip Cookies: A sweet and buttery variation that’s wonderfully comforting.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Peppermint Chocolate Chip Cookies
Equipment
- standard 2 tablespoon cookie scoop
Ingredients
- 12 tablespoons unsalted butter, cool room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cup all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate bar or chocolate chips, plus more for topping
- 1/4 cup candy canes, crushed in small pieces, plus more for topping
Instructions
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Cream the butter and sugars. Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.12 tablespoons (168 g) unsalted butter, 1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar
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Mix in the wet ingredients. Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed.1 (50 g) large egg, 2 teaspoons vanilla extract
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Mix in the dry ingredients. Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined.2 1/4 cup (270 g) all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 3/4 cup (90 g) chopped dark chocolate bar or chocolate chips, 1/4 cup (40 g) candy canes
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Scoop and chill the cookie dough. Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. Overnight will yield the best flavor!
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Preheat the oven. When ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and still underbaked when you pull them out but will continue to bake and firm up while cooling.
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Decorate with extra candies. Press more candy cane pieces and dark chocolate chips to the tops. Then let the tray cool completely on a wire rack before removing and enjoy!
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Store leftover baked cookies in an airtight container at room temperature for 2-3 days. Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes start to melt and disappear into the cookie dough.
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.