Introduction

These Peppermint Chocolate Chip Cookies bring together the classic comfort of chocolate chips with a refreshing peppermint twist. Perfect for holiday gatherings or anytime you want a festive treat that’s both chewy and flavorful.

The image shows many round cookies with a light golden-brown base. Each cookie has a mix of dark chocolate chips, white chocolate chips, and small pieces of red and white candy cane scattered on top. The texture of the cookies looks soft and slightly chewy with the chocolates slightly melted into the surface. The cookies are placed closely together on a white marbled surface, and a white bowl filled with crushed candy canes is partly visible in the corner, adding a festive touch. The overall look is colorful with red, brown, and white details standing out against the warm cookie color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened (1 stick)
½ cup sugar
⅓ cup light brown sugar, packed firmly
1 ½ tsp vanilla extract
1 large egg
1 ½ cups flour (204 g)
½ tsp sea salt
½ tsp baking soda
¾ cup white chocolate chips
¾ cup dark or regular chocolate chips
5 candy canes, crushed into fine pieces (about ¼ cup plus 1 tablespoon)

Instructions

Step 1: Using a hand or standing mixer, cream the softened butter, sugar, and brown sugar together until smooth and creamy. This should take about 3-4 minutes—don’t skip this step for the best texture. Add in the vanilla and egg, then beat just until combined, about 20 seconds, taking care not to overmix.
Step 2: In a separate bowl, whisk together the flour, sea salt, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 3: Fold in the white chocolate chips, dark or regular chocolate chips, and crushed candy canes evenly throughout the dough.
Step 4: Chill the dough in a tightly sealed container for 30 to 60 minutes. You can store it in the refrigerator for up to 3 days before baking. If chilled longer than 2 hours, allow the dough to sit at room temperature for 10-15 minutes before baking.
Step 5: Preheat your oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop and place them on a parchment-lined baking sheet. Bake for 9 to 12 minutes, or until cookies are just starting to turn golden. Immediately after baking, you can use a round cookie cutter to gently shape each cookie for a neat, uniform appearance. Avoid overbaking to keep the cookies soft and chewy.
Step 6: Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack to finish cooling. Enjoy warm or at room temperature.

Tips & Variations

For a more intense peppermint flavor, add a ¼ teaspoon of peppermint extract along with the vanilla.
Substitute crushed peppermint candy with peppermint baking chips for a different texture.
To make the cookies gluten-free, use a 1:1 gluten-free flour blend in place of regular flour.
Chilling the dough is essential for better flavor and preventing spreading, so don’t skip it!

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to soften.

How to Serve

A close-up view of several soft cookies stacked on a white marbled surface. The cookies have a light golden brown base with visible textures of soft dough and slightly crispy edges. On the top layer, there are chunks of dark brown chocolate kisses and white chocolate pieces, along with bright red and white peppermint candy bits scattered unevenly. One cookie on top has a bite taken out, revealing a gooey melted chocolate center inside the chewy dough. The cookies are placed closely together, filling the frame with a cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

While you can bake the cookies immediately, chilling the dough allows the flavors to develop and prevents the cookies from spreading too much, resulting in a better texture.

What type of chocolate chips works best?

Both white and dark or regular chocolate chips work well for this recipe. Using a mix creates a nice balance of sweetness and richness, but you can adjust according to your preference.