Peppermint Chocolate Chip Cookies – Easy Christmas Recipe

If the holidays had a flavor, it would be peppermint and chocolate! These Peppermint Chocolate Chip Cookies combine the rich, buttery flavor of classic chocolate chip cookies with the refreshing, cool crunch of peppermint candy.

Perfectly soft, slightly chewy, and packed with festive flavor, these cookies are a must-have addition to your Christmas baking list. They look beautiful on dessert trays, smell incredible while baking, and taste even better than they look!

Whether you’re baking for Santa, gifting to neighbors, or just craving a holiday-inspired treat, this easy cookie recipe will become one of your seasonal favorites.

🎄 Why You’ll Love These Peppermint Chocolate Chip Cookies

• Festive flavor: Classic chocolate chip cookies with a holiday peppermint twist.
• Simple ingredients: Pantry staples with one special seasonal addition—crushed candy canes!
• Perfect texture: Soft and chewy centers with crisp edges.
• Holiday-ready: Gorgeous red and white specks make these cookies instantly festive.
• Freezer-friendly: Make ahead for stress-free holiday baking.

🍫 What Makes These Cookies So Special

The magic lies in balance—sweet, melty chocolate meets cool, refreshing peppermint. The crushed candy canes melt slightly into the dough, giving every bite a burst of flavor and a touch of crunch. The cookie base is buttery and soft, just like your favorite chocolate chip recipe, but with a cheerful winter twist.

It’s everything you love about holiday baking: nostalgic, cozy, and wonderfully aromatic.

🧈 Ingredients You’ll Need

Here’s what you’ll need to whip up these irresistible holiday cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips (optional)
• ½ cup crushed candy canes or peppermint candies

Optional garnish:

• Extra chocolate chips for topping
• Crushed candy canes for sprinkling before baking

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and peppermint extract until well combined.

Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture. Mix until just combined—don’t overmix.

Step 6: Add Mix-Ins
Fold in the chocolate chips, white chocolate chips, and crushed candy canes. The dough should be thick but soft.

Step 7: Scoop and Bake
Scoop 1½ tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Decorate and Bake
Press a few extra chocolate chips and a sprinkle of crushed peppermint on top of each cookie.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.

Step 9: Cool and Set
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Peppermint Chocolate Chip Cookies

Soft, chewy, and perfectly festive, these peppermint chocolate chip cookies are an easy Christmas treat filled with chocolate chips and crushed candy canes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Cookies, Dessert

Cuisine: American, Holiday

Calories: 190

Ingredients

  

Dry Ingredients

• 2.25 cups all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp salt

Wet Ingredients

• 1 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 0.5 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract

Mix-ins

• 1 cup semi-sweet chocolate chips
• 0.5 cup white chocolate chips optional
• 0.5 cup crushed candy canes or peppermint candies

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a medium bowl.
3. Beat butter and sugars until light and fluffy.
4. Add egg, vanilla, and peppermint extract; mix until combined.
5. Gradually mix in dry ingredients until just combined.
6. Fold in chocolate chips and crushed candy canes.
7. Scoop dough balls onto prepared sheets and top with extra chips or candy if desired.
8. Bake 9–11 minutes or until edges are golden and centers are soft.
9. Cool 5 minutes on pan, then transfer to wire rack to cool completely.

Notes

Crush candy canes gently so they don’t turn into powder; small chunks add texture and visual appeal.

❄️ Tips for Perfect Peppermint Cookies

• Don’t overbake. They continue to cook slightly after being removed from the oven.
• Crush candy canes finely. Large chunks can get sticky or sharp.
• Use room temperature butter. It blends better and creates a soft, chewy texture.
• Chill the dough. Optional but helpful for thicker cookies—chill 20–30 minutes before baking.
• Add white chocolate. It enhances the peppermint flavor beautifully.

🎅 Storage and Freezing Tips

To Store:
Keep cookies in an airtight container at room temperature for up to 5 days.

To Freeze Dough:
Roll the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.

To Freeze Baked Cookies:
Freeze in a single layer, then stack with parchment between layers. Defrost at room temperature or warm for 10 seconds in the microwave for that fresh-baked feel.

🍬 Variations to Try

• Chocolate Peppermint Chunk: Use chopped peppermint bark instead of chocolate chips.
• Double Chocolate Peppermint: Replace ½ cup flour with cocoa powder for a fudgy version.
• Peppermint Mocha Cookies: Add 1 teaspoon instant espresso powder for a coffeehouse twist.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe celiac-friendly.
• Vegan-Friendly: Substitute vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).

❤️ Serving Suggestions

These cookies are incredibly versatile—perfect for any festive occasion:

• Cookie exchanges – They travel well and look stunning on a cookie tray.
• Holiday parties – Stack on dessert platters with hot cocoa or eggnog.
• Gifts for neighbors – Pack in cellophane bags tied with candy cane ribbon.
• Santa’s plate – He’ll love the peppermint twist on his favorite cookie!
• Movie nights – Pair with hot chocolate and a Christmas classic.

🍪 Nutritional Information (Per Cookie)

• Calories: 190
• Carbohydrates: 25g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 85mg
• Sugar: 16g

🎁 Make It a Holiday Tradition

Baking cookies is one of the most heartwarming holiday traditions. The smell of butter, sugar, and peppermint fills the house, creating instant Christmas spirit. Whether you’re making them with kids, for coworkers, or for yourself, these Peppermint Chocolate Chip Cookies bring smiles with every bite.

Each cookie captures the season’s best flavors—chocolatey, minty, and merry. Keep them classic or get creative with variations; either way, they’ll become your go-to Christmas cookie recipe for years to come.

So grab your candy canes, preheat the oven, and get ready for the best batch of peppermint joy you’ve ever baked!