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    Cambrea Bakes » Recipes » Cookie Recipes

    Peppermint Chocolate Chip Cookies

    Published: December 5, 2022 Modified: Dec 5, 2022 by Cambrea Gordon. This post may contain affiliate links.

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    peppermint chocolate chip cookie with a bite taken out of it.
    peppermint chocolate chip cookie with a bite taken out of it.

    These peppermint chocolate chip cookies are a holiday twist on classic chocolate chip cookies! Loaded with candy cane pieces and lots of chocolate chips, they are sure to be your new favorite Christmas cookie.

    peppermint chocolate chip cookies on a white plate with candy cane pieces.

    These peppermint chocolate chip cookies are soft, chewy, and stuffed with chocolate chips and crunchy candy cane bits. I used the base of my birthday cake cookie and M&M cookies and elevated it into these holiday-themed cookies!

    Adding peppermint candy cane pieces to the cookie dough was the perfect addition. They are just begging to be included in your next holiday cookie exchange, cookie boxes, or in a bowl on your lap this holiday season!

    If you love chocolate chip cookie recipes, you must try my super popular Butterscotch Chocolate Chip Cookies, Brown Butter Toffee Chocolate Chip Cookies, and Chocolate Filled Cookies.

    Jump to:
    • why you'll love these peppermint chocolate chip cookies
    • ingredient notes & substitutions
    • recipe instructions
    • expert baking tips
    • storage & freezing
    • recipe faqs
    • other holiday cookies to include in cookie boxes!
    • Recipe 📖
    • Reviews
    chocolate chip peppermint cookie with a bite taken out of it.

    why you'll love these peppermint chocolate chip cookies

    • Peppermint and chocolate are a classic flavor combination that everyone loves! That's why I have so many recipes with mint and chocolate, like my mint chocolate chip ice cream cake!
    • These are super soft and chewy cookies with gooey centers, just like my butterscotch chocolate cookies.
    • Stuffing the cookies with peppermint candy makes them fun and festive holiday cookies for Christmas and the holiday season.

    ingredient notes & substitutions

    ingredients needed to make peppermint chocolate chip cookies in bowls with labels.

    Candy canes: You will need to remove the candy canes from the wrappers and then chop or smash them into small pieces. You can do this on a cutting board with a sharp knife or in a ziplock bag with a hard object.

    Chocolate: I love using finely chopped chocolate bars (like in my chocolate thumbprint cookies) but you can also use regular or mini chocolate chips! I recommend bittersweet or dark chocolate chips for this recipe.

    Find the full ingredient measurements and instructions in the recipe card below!

    recipe instructions

    Here's how to make these candy cane chocolate chip cookies! You will need a large mixing bowl with an electric hand mixer or a stand mixer to make the cookie dough. Before you start, line two baking sheets with parchment paper and preheat the oven to 350 F/180 C.

    Step 1: Cream the butter and sugars. In a stand mixing bowl with the paddle or an electric hand mixer, cream together the room-temperature unsalted butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy (image 1 below).

    Step 2: Mix in the wet ingredients. Mix in the room temperature egg and vanilla extract until just combined (image 2 below).

    a step-by-step process collage of making the cookie dough.

    Step 3: Mix in the dry ingredients. Add the flour, baking soda, and salt to the bowl and mix on low until almost combined and there are still some flour streaks remaining (image 3 above).

    Step 4: Mix in the chocolate and candy canes. Add the chopped chocolate pieces and crushed candy canes to the dough and mix until everything is just combined (image 4 above).

    chocolate chip cookie dough balls with peppermint candy cane pieces on top.

    Step 5: Scoop and bake! Scoop the dough with a standard (two-tablespoon) cookie scoop onto the prepared baking sheets (image 5 above).

    Freeze the cookie dough for at least 1-2 hours. While baking, the cookies will look pale and not baked but I promise they are! If the edges or tops have color to them, they are likely overbaked and will be puffier and less chewy.

    Once out of the oven, top with extra peppermint pieces and chocolate. Let cool completely then enjoy!

    expert baking tips

    • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
    • Chop or smash the candy canes. Cutting the candy canes can be a bit messy and hard to cut unless you have a very sharp knife. You can use a mallet or hard object to smash them inside a ziplock bag easily. Make sure to crush them into very small pieces!
    • 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.

    storage & freezing

    They are best stored at room temperature in an airtight container or ziplock bag. They will stay soft for 2-3 days.

    Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 3 months.

    recipe faqs

    What if I can't find candy canes?

    If you can't find any candy canes, you can use peppermint baking chips or peppermint bark.

    Can I use chocolate chips instead of a chopped chocolate bar?

    Yes, although the chips will not melt as much as the chopped chocolate.

    I really like peppermint, can I add peppermint extract to the dough?

    Definitely! If you think you need a stronger peppermint flavor, add ½ teaspoon of peppermint extract to the dough with the vanilla extract.

    I don't have any chocolate chips, can I leave them out?

    Yes! You can also replace it with M&M's or leave it out completely.

    Help! My cookies didn't spread in the oven!

    Make sure you are measuring the flour correctly. If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup. Also, make sure you are not baking them for too long. If the edges and top are browned, the cookies are overbaked and will be puffier and less chewy.

    other holiday cookies to include in cookie boxes!

    • shortbread linzer cookies with raspberry jam on a black tray.
      Shortbread Linzer Cookies with Raspberry Jam
    • molasses crinkle cookie on a baking tray with a bite taken out of it.
      Molasses Crinkle Cookies
    • pumpkin cookies on a tray lined with parchment paper.
      Chewy Pumpkin Snickerdoodle Cookies
    • soft iced oatmeal cookies with a vanilla glaze on top.
      Soft Iced Oatmeal Cookies

    If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!

    Recipe 📖

    chocolate chip peppermint cookies topped with crushed candy canes in a white dish.
    5 from 12 votes
    Rate this Recipe Print Recipe Pin Recipe

    Peppermint Chocolate Chip Cookies

    These peppermint chocolate chip cookies are a holiday twist on a classic chocolate chip cookie! Loaded with candy cane pieces and lots of chocolate chips, they are sure to be your new favorite Christmas cookie.
    Servings 27 cookies
    Prep 40 minutes mins
    Cook 9 minutes mins
    Total 49 minutes mins
    Course : Dessert
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • standard 2 tablespoon cookie scoop
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    • 12 tablespoon unsalted butter room temperature
    • 1 cup light brown sugar packed
    • ¼ cup granulated sugar
    • 1 large egg room temperature
    • 2 teaspoon vanilla extract
    • 2 ¼ cup all-purpose flour
    • 1 teaspoon fine sea salt
    • 1 teaspoon baking soda
    • ¾ cup bittersweet chocolate bar finely chopped, plus more for topping
    • ¼ cup candy canes crushed in small peices, plus more for topping

    Instructions

    • Cream together the butter, light brown sugar, and granulated sugar for 3 minutes.
      12 tablespoon unsalted butter, 1 cup light brown sugar, ¼ cup granulated sugar
    • Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed.
      1 large egg, 2 teaspoon vanilla extract
    • Mix in the flour, salt, and baking soda until almost combined then fold in the chopped chocolate and candy cane pieces until just combined and there are no more dry flour streaks.
      2 ¼ cup all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ¾ cup bittersweet chocolate bar, ¼ cup candy canes
    • Use a standard (two tablespoon) cookie scoop and scoop the dough onto a parchment lined baking sheet.
    • Chill the cookie dough in the freezer for at least 30 minutes or until frozen solid.
    • Then preheat the oven to 350 F/180 C.
    • Bake the 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 chopped chocolate to the tops. Then let the tray cool completely on a wire rack before removing and enjoy!

    Notes

      • Step-by-step process photos are provided above, in the body of this post.
      • Chop or smash the candy canes. Cutting the candy canes can be a bit messy and hard to cut unless you have a very sharp knife. You can use a mallet or hard object to smash them inside a ziplock bag easily. Make sure to crush them into very small pieces!
      • 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.
      • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
      • Room temperature: They are best stored at room temperature in an airtight container or ziplock bag. They will stay soft for 3-4 days!
        Freezer: Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 3 months.

    Nutrition

    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.

    More Cookie Recipes

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      Brown Butter Toffee Chocolate Chip Cookies
    • Chocolate chip pumpkin cookies on parchment paper.
      Chewy Pumpkin Chocolate Chip Cookies
    • a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.
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      Salted Mocha Brownie Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah says

      August 18, 2023 at 11:58 am

      5 stars
      I use this recipe all year as my go to chocolate chip cookie recipe!

      Reply
      • Cambrea Gordon says

        August 18, 2023 at 12:40 pm

        Yay! So happy to hear that Sarah!

        Reply
    2. Emma Essence says

      July 28, 2023 at 10:13 am

      5 stars
      I made these peppermint chocolate chip cookies for Christmas and I have to say, I am blown away. I am a cookie stan & when I find a cookie I love, I stand by it for life. And that is this cookie recipe!

      The peppermint flavor is just right! The texture of the cookie is just perfect and so chewy, with the little crunch from the peppermint! Ugh so good!

      The steps are so easy to follow. I usually make a big batch and keep them in my freezer to have a perfect cookie over the holiday season. I will be making these every year since they are now on my all
      time favorite cookie list!

      You HAVE to try!!

      Reply
    3. Hannah H says

      January 19, 2023 at 4:52 pm

      5 stars
      Best chocolate chip cookie recipe!!!

      Reply
      • Cambrea Gordon says

        January 19, 2023 at 6:33 pm

        Yay!!! Thanks so much Hannah!

        Reply
    4. Tisha V. says

      December 27, 2022 at 10:32 pm

      5 stars
      These are AMAZING! So easy to grab from the freezer and make as many for myself as I want, drink with milk and OMGOSH!! Sooo good!! Thank you!

      Reply
      • Cambrea Gordon says

        December 28, 2022 at 9:07 am

        Yay!! So happy to hear that Tisha! The freezer stash is always my best friend 😉

        Reply
    5. Cameron says

      December 16, 2022 at 2:45 pm

      5 stars
      I a random guy on the internet fully endorse this recipe. I made it and it turned out great

      Reply
      • Cambrea Gordon says

        December 16, 2022 at 2:46 pm

        hahaha love to hear it, thanks Cameron!

        Reply
    6. Emma says

      December 16, 2022 at 10:14 am

      5 stars
      CAMBREA these peppermint chocolate chip cookies 🤤🤤🤤 I'm starstruck by how good these are

      Reply
      • Cambrea Gordon says

        December 16, 2022 at 10:14 am

        That makes me soo happy to hear! 🙂

        Reply
    7. Rick says

      December 16, 2022 at 10:13 am

      5 stars
      I made this special recipe for my office party! Another amazing recipe from Cambrea Bakes!

      Reply
      • Cambrea Gordon says

        December 16, 2022 at 10:15 am

        I loved seeing them on IG Rick! Thank you for the review 🙂

        Reply
    8. Mary Ann says

      December 15, 2022 at 2:35 pm

      5 stars
      I wish I could eat it but I'm allergic to peppermint but my sister liked it🙃

      Reply
      • Cambrea Gordon says

        December 15, 2022 at 6:01 pm

        That's great to hear, thanks Mary Ann!

        Reply
    9. Jonathon says

      December 10, 2022 at 2:18 pm

      5 stars
      They turned out delicious! I found they should go about 12 minutes opposed to 10 in my oven.

      Reply
      • Cambrea Gordon says

        December 10, 2022 at 4:38 pm

        Amazing! Glad you enjoyed them 🙂

        Reply
    10. Sabrina says

      December 07, 2022 at 9:07 pm

      I came across this recipe on Pinterest! Peppermint and chocolate is one of my favorite combos! I am excited to try it. Do you think this would work with vegan butter and a 1 for 1 gluten free flour? I unfortunately can't tolerate butter or gluten. Thanks!

      Reply
      • Cambrea Gordon says

        December 07, 2022 at 9:17 pm

        Hi Sabrina! I can't say for sure because I haven't tested it, but I know many people that have had success using vegan butter and Bob's Red Mill Gluten Free 1:1 Flour in many of my cookie recipes! If you try it, I'd love to hear how it turns out 🙂

        Reply
    11. Montana says

      December 06, 2022 at 8:27 am

      5 stars
      My new favorite christmas cookie! I made these for a holiday work party and everyone was asking for the recipe. Perfectly soft and chewy, definitely pull them when the time says they're done. The first few I baked got slightly brown on top and the edges and they definitely weren't as soft. The second tray I pulled them right at 9 minutes and although they looked pale and underbaked, they were PERFECT!

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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