Peppermint chocolate chip cookies bring alllll the holiday cheer: buttery dough, melty chocolate chips, and just enough candy cane crunch to feel festive. They’re everything you want in a soft, chewy Christmas cookie with the perfect amount of peppermint flavor.

After baking more than my share of holiday cookies in busy bakery kitchens, I made sure this dough works with your schedule.

Make it, freeze it, and bake it whenever you’re ready. They still bake up soft and gooey days (or even weeks) later, which makes them perfect for easy holiday baking and tucking into every Christmas cookie box.

Peppermint chocolate chip cookies topped with chocolate chunks and candy cane pieces on a wire cooling rack.

I usually prep a batch alongside my hot chocolate cookies, since both doughs hold up great in the freezer.

And if you’re looking for even more chocolate, I would make room for my double chocolate peppermint cookies. They’re the extra indulgent, chocolate lover’s version of this recipe!

How to Make Peppermint Chocolate Chip Cookies

Smooth creamed butter and sugar mixture in a stand mixer bowl with a paddle attachment.

1

Cream the butter and sugars until pale and fluffy; this aerates the dough and helps create those soft, gooey centers.

Creamed butter, sugar, and egg mixture in a glass mixing bowl with a paddle attachment.

2

Mix in the egg and vanilla extract until the dough looks thick, smooth, and slightly glossy. If you want a stronger peppermint flavor, you can add a touch of peppermint extract!

Peppermint chocolate chip cookie dough in a mixing bowl with visible chocolate pieces and crushed candy canes.

3

Fold in the chocolate chips and crushed candy canes until they’re evenly mixed in and the dough looks chunky with visible bits in every scoop.

Scoops of peppermint chocolate chip cookie dough arranged in neat rows on parchment paper.

4

Scoop the dough into even balls. You should see chocolate pieces and crushed candy canes throughout.

Before chilling, check the bottoms and sides of each dough ball and move any large candy cane pieces toward the center. Candy near the edges tends to melt aggressively in the oven, which can cause the cookies to spread or develop uneven edges.

🎄 If you’re building a dessert tray, I love mixing in fudgy peppermint brownies and swirled chocolate peppermint cupcakes for some non-cookie options that still feel totally on-theme.

I hope these cookies bring a little extra joy to your holiday baking this year.

Enjoy every warm, gooey bite! 🫶🏻

— Cambrea

Peppermint chocolate chip cookie broken in half with melted chocolate and crushed candy canes on top.

🌟 P.S. If you’re planning holiday cookie boxes this year, my holiday bakers gift guide is a great place to find thoughtful tools and baker-friendly gifts.

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 topped with melted chocolate and crushed candy canes on a cooling rack.

Peppermint Chocolate Chip Cookies

4.92 from 24 votes
– by Cambrea Gordon
Soft, gooey, and packed with chocolate and peppermint, these peppermint chocolate chip cookies are a cozy must for your holiday baking lineup. Make the dough ahead and bake whenever you're ready!
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Prep Time: 3 hours 30 minutes
Cook Time: 9 minutes
Total Time: 3 hours 39 minutes
Course: Dessert
Cuisine: American
Servings: 27 cookies

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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 cups + 2 tablespoons 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 peices, plus more for topping

Instructions

  • 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
  • Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
    1 (50 g) large egg, 2 teaspoons vanilla extract
  • 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 cups + 2 tablespoons (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
  • 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!
  • 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.
  • 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!
  • 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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use cool room temperature butter: butter should be between 64-68F for best results and to prevent the cookies from overly spreading in the oven! You can stick a thermometer into your stick of butter to gauge if it’s ready.
Smash the candy canes. Use a mallet or hard object to smash the candy canes inside a ziplock bag. Make sure to crush them into very small pieces; large chunks will melt and pool out of the cookies and stick to the pan.
Candies near the edge of the cookies may melt out. If you notice any large chunks of candy cane on the bottom of the cookie dough balls, I suggest covering them with a piece of dough or moving them to the top. This will keep the cookies from sticking to the pan after baking.
Cookie sizes: For ~27 small cookies, use a 2 tablespoon scoop. For ~13 larger cookies, use a 3 tablespoon scoop.
Serving: 1serving | Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 133mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 167IU | Calcium: 14mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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4.92 from 24 votes (15 ratings without comment)

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26 Comments

  1. They turned out fabulous. I will definitely be making these again. I froze some dough and made later. Those turned out great also. Just needed an extra minute or two in the oven since they were frozen solid. A very solid recipe.5 stars

    Reply

  2. Amazing cookies! Perfectly soft and pillowy with a little crunch of peppermint!5 stars

    Reply