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.
I love elevating my classic chocolate chip cookie recipe, especially when it's holiday-themed.
Adding peppermint candy cane pieces to the cookie dough was the perfect addition!
These peppermint chocolate chip cookies are soft, chewy, and stuffed with chocolate chips and crunchy candy cane bits.
This recipe makes two dozen perfect peppermint chip cookies that are just begging to be included in your next holiday cookie exchange, cookie boxes, or in a bowl on your lap this holiday season!
For more chocolate chip cookie recipes, try Butterscotch Chocolate Chip Cookies, Brown Butter Toffee Chocolate Chip Cookies, and Chocolate Filled Cookies.
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why this recipe works
- Classic flavors: Peppermint and chocolate are a classic flavor combination that everyone loves!
- Soft and chewy: These cookies bake into super soft and chewy cookies with gooey centers.
- Festive holiday cookies: Stuffing the cookies with peppermint candy makes them fun and festive for Christmas and the holiday season.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- 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, but you can also use regular or mini chocolate chips! I recommend bittersweet or dark chocolate chips for this recipe.
- Flour: Always spoon-measure flour! If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
step by step 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 ONE: 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.
STEP TWO: Mix in the wet ingredients. Mix in the room temperature egg and vanilla extract until just combined.
STEP THREE: 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.
STEP FOUR: 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.
STEP FIVE: Scoop and bake! Scoop the dough with a standard (two-tablespoon) cookie scoop onto the prepared baking sheets.
Freeze the cookie dough for at least 20 minutes or until they feel solid. Then bake for 9-10. 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
- 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.
storage & freezing
- Room temperature: They are best stored at room temperature in an airtight container or ziplock bag. They will stay soft for 2-3 days.
- Freezer: Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 3 months.
faqs
If you can't find any candy canes, you can use peppermint baking chips or peppermint bark.
Yes, although the chips will not melt as much as the chopped chocolate.
Definitely! If you think you need a stronger peppermint flavor, add ½ teaspoon of peppermint extract to the dough with the vanilla extract.
Yes! You can also replace it with M&M's or leave it out completely.
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.
more cookie recipes to try
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 📖
Peppermint Chocolate Chip Cookies
Equipment
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
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- 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!
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The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Hannah H says
Best chocolate chip cookie recipe!!!
Cambrea Gordon says
Yay!!! Thanks so much Hannah!
Tisha V. says
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!
Cambrea Gordon says
Yay!! So happy to hear that Tisha! The freezer stash is always my best friend 😉
Cameron says
I a random guy on the internet fully endorse this recipe. I made it and it turned out great
Cambrea Gordon says
hahaha love to hear it, thanks Cameron!
Emma says
CAMBREA these peppermint chocolate chip cookies 🤤🤤🤤 I'm starstruck by how good these are
Cambrea Gordon says
That makes me soo happy to hear! 🙂
Rick says
I made this special recipe for my office party! Another amazing recipe from Cambrea Bakes!
Cambrea Gordon says
I loved seeing them on IG Rick! Thank you for the review 🙂
Mary Ann says
I wish I could eat it but I'm allergic to peppermint but my sister liked it🙃
Cambrea Gordon says
That's great to hear, thanks Mary Ann!
Jonathon says
They turned out delicious! I found they should go about 12 minutes opposed to 10 in my oven.
Cambrea Gordon says
Amazing! Glad you enjoyed them 🙂
Sabrina says
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!
Cambrea Gordon says
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 🙂
Montana says
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!