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.
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
1
Cream the butter and sugars until pale and fluffy; this aerates the dough and helps create those soft, gooey centers.
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!
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.
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
🌟 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
Equipment
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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I use this recipe all year as my go to chocolate chip cookie recipe!
Yay! So happy to hear that Sarah!
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!!
Yay!!! Thanks so much Hannah!
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!
Yay!! So happy to hear that Tisha! The freezer stash is always my best friend 😉
hahaha love to hear it, thanks Cameron!