Jaw-Dropping peppermint chocolate chip cookies 9 tips

Oh, my goodness, holiday baking season is officially here, and that means it’s time for something extra special! Forget those dry, crunchy cookies you sometimes get stuck with; I am handing you the keys to the absolute Best Soft and Chewy Peppermint Chocolate Chip Cookies you will ever bake. Trust me on this one. I’ve taken everything I learned about making comforting food and made sure this recipe is totally reliable for easy holiday baking. If you love amazing seasonal treats, you should also check out my recipe for peppermint brownies! These easy Peppermint Chocolate Chip Cookies are perfect for sharing or bringing along to any Christmas cookie exchange.

Why You Will Love These Soft and Chewy Peppermint Chocolate Chip Cookies

Seriously, these are the cookies that make everyone ask for the recipe at your Christmas cookie exchange. They hit every single mark!

• They deliver that perfect texture! We are aiming for wonderfully soft centers that hold together beautifully—no cakey disasters here.
• They are incredibly easy to mix up—this is a classic drop cookie method, so you won’t need a fancy stand mixer or hours of fuss.
• The chocolate combination is next level! Using three types of chocolate gives you depth of flavor that standard recipes just cannot match.
• That cooling, festive burst of peppermint is just what the holidays call for. It tastes like a cozy winter night!
• They look stunning for gifting because those candy cane flecks naturally decorate the top for a great visual impact.
• This recipe is forgiving! I know life is hectic, so these cookies bounce back even if you get pulled away for a phone call mid-bake.

They really are some of the best Easy Winter Desserts because they come together so fast!

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Gathering Ingredients for Perfect Peppermint Chocolate Chip Cookies

Okay, let’s talk about the goods needed to make these Peppermint Chocolate Chip Cookies. Getting the right ingredients ready is half the battle, especially when you want that soft, chewy texture! Look at the recipe card and make sure your butter is properly softened—not melted, just soft enough to press a finger into easily. That’s step one for success!

The most important prep work outside of measuring is crushing those candy canes. Don’t buy the dust; it doesn’t have the same pop! I toss mine into a sturdy zip-top bag and use the bottom of my heaviest skillet to pound them until they look like beautiful, bright red and white gravel. Trust me, this crush needs to be done separately so you don’t accidentally send chocolate chips flying everywhere.

Ingredient Notes and Substitution Tips for Your Peppermint Chocolate Chip Cookies

We are using three chocolates here—semi-sweet, milk, and dark—because mixing them gives you this incredible, complex meltiness. Please don’t skip that, it’s what makes them better than just basic chocolate chip cookies! When it comes to the flavorings, peppermint extract is super strong, like, seriously potent. Start with what the recipe calls for; you can always add a tiny bit more later, but you can’t take it out!

One thing I always insist on, even though it adds time, is chilling the dough for at least 30 minutes. That bit of chill time stops the cookies from spreading into puddles. It’s my little secret for achieving that perfect, thick, chewy holiday cookie.

Step-by-Step Instructions: Baking Your Chewy Holiday Cookies

Alright, let’s get these wonderful Peppermint Chocolate Chip Cookies into the oven! First things first, get that oven warmed up to 375°F (190°C) right away, and line your baking sheets with parchment paper. That paper is our best friend for easy cleanup, isn’t it? Now, the creaming step: grab your softened butter, your white sugar, and that brown sugar. You need to beat this until it looks light and fluffy—this is crucial for the soft cookie texture we are aiming for.

Next, beat in your eggs one by one, making sure they are fully incorporated before adding the next. Then, mix in the vanilla and that minty peppermint extract. In a separate bowl, just whisk together your flour, baking soda, and salt—easy peasy. Add the dry stuff to the wet mixture gradually, only mixing on low until those flour streaks just disappear. Don’t you dare overmix once the flour goes in!

Once it’s just combined, gently fold in all those glorious chocolate chips and the half-cup of crushed candy canes we prepared earlier. Drop rounded spoonfuls onto your sheets, spacing them out a safe distance. Bake them for 9 to 11 minutes. Watch them closely! The edges should just look set, but the middle should still look a little soft—that’s how we guarantee chewiness. Right when they come out of the oven, take a moment and press a few extra candy cane bits right on top while they are hot. Let them sit on that hot pan for five minutes before moving them to cool completely. You might want to check out my guide to royal icing if you feel like drizzling them later!

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Expert Tips for Making the Best Peppermint Chocolate Chip Cookies

I already mentioned chilling the dough, but I just have to stress it again. If you have time, chill that dough for at least 30 minutes, or even better, overnight! When the dough is cold, it bakes slower, which means the cookies spread less and stay thicker and chewier. It’s pure science, but it feels like magic!

Also, remember what I said about the flour: stop mixing when you see very faint streaks of flour still lingering. That might seem scary, but those streaks work themselves in while you fold in the chocolate. Overmixing after the flour joins the party develops too much gluten, and that leads to tough cookies, which we absolutely do not want when making Festive Mint Cookies.

Variations for Your Peppermint Chocolate Chip Cookies

While I think this original recipe for Peppermint Chocolate Chip Cookies is just spot-on, I know you might want to customize things! That’s the fun of baking—making it completely yours. If you adore white chocolate, try swapping out the milk chocolate chips for white ones to make White Chocolate Peppermint Cookies. The creamy sweetness of the white chocolate mixes unbelievably well with the mint.

For the ultimate indulgence, go for a Double Chocolate Peppermint Cookies version! You can do this two ways: either replace half the all-purpose flour with unsweetened cocoa powder when mixing your dry ingredients, or, my favorite easy fix, substitute half the vanilla extract with a tiny splash more of that peppermint extract. You get that deep, fudgy base that makes every bite feel super decadent.

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If you want to lean into that peppermint bark flavor, try folding in some broken-up peppermint bark pieces along with the chocolate chips. These slight adjustments make mixing up the same classic base recipe fun all season long. For another fun chocolate pairing, you might want to look at my chocolate cinnamon rolls recipe!

Serving Suggestions for Festive Mint Cookies

These rich Peppermint Chocolate Chip Cookies are absolute showstoppers on their own, but serving them with the right drink just takes them to the next level, doesn’t it? Since they pack such a minty punch with all that chocolate, I always lean toward something simple.

The classic pairing has to be hot cocoa. I swear by my recipe for creamy homemade hot cocoa—it balances the coolness of the mint so perfectly. If you’re feeling extra fancy for a party, you really must try dipping them into my thick peppermint hot chocolate dip.

They also go wonderfully alongside a mug of strong coffee or even a plain cold glass of milk. Honestly, after eating one of these Holiday Baking Ideas, nothing else is really required!

Storage and Make-Ahead Tips for Peppermint Chocolate Chip Cookies

The biggest question I get about these Peppermint Chocolate Chip Cookies is how to keep them fresh, especially because those beautiful crushed candy canes can sometimes start to weep if they get too warm or humid. Don’t store them airtight right away! Let them cool completely—and I mean completely—before you even think about putting them in a container.

If you’re making them for a party later in the week, store the cooled cookies in a single layer in an airtight container at room temperature. I always use wax paper between layers just to be safe, almost like wrapping little presents! If you need to freeze the dough because you’re busy with other meal planning, roll the dough balls first, freeze them solid on a tray, and then transfer them to a freezer bag. You can bake them straight from frozen, just add an extra two minutes to the baking time!

Frequently Asked Questions About Peppermint Chocolate Chip Cookies

I know you might have a few bits and pieces you are wondering about when trying out a new recipe, especially when it comes to holiday baking! These Peppermint Chocolate Chip Cookies are simple, but a couple of pro pointers never hurt. Here are the questions folks ask me most often about making these amazing Easy Winter Desserts.

Can I use only one type of chocolate in these peppermint chocolate chip cookies?

You absolutely can, but you’ll miss out on some depth! Using just one type—say, only semi-sweet—makes the cookie taste flatter. The mix of milk, dark, and semi-sweet we use here balances the sweetness of the peppermint and gives you little pockets of varying intensity. If you are in a pinch, just use semi-sweet, but try to add a spoonful of cocoa powder to the dry ingredients for richness!

How do I keep my crushed candy cane cookies from getting sticky?

Stickiness usually comes from not cooling the cookies completely before you store them, or storing them in a humid spot. Make sure those cookies are totally room temperature before they go into any container. For gifting them for the Best Christmas Cookie Exchange, I often store them layered with parchment paper only after they’ve sat out for a few hours on the counter. Avoid the fridge unless necessary, as that cool, damp environment encourages stickiness.

What is the secret to soft peppermint chocolate chip cookies?

It’s a two-part secret, really! First, the creaming step: make sure you beat that butter and both sugars until they are properly light and fluffy—that incorporates the air we need for softness. Second, pull these cookies out of the oven right when the edges are set but the center still looks a little under-done. They finish cooking on the hot pan, giving you that perfect soft, chewy center that everyone raves about. If you follow the instructions in my chocolate chip cookie recipe guide, you’ll nail it every time!

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Nutritional Estimates for Your Holiday Baking Ideas

Now, listen, I am a home cook, not a registered dietitian, so please take these numbers with a big grain of salt! I ran the numbers just to give you a general idea since we are loading these Peppermint Chocolate Chip Cookies up with three kinds of chocolate and sweet minty goodness. If you’re meal planning for the holidays, you should know this isn’t the lightest treat, but goodness, it is worth every bite!

These estimates are based on making 24 luscious cookies. So, don’t go snacking on the whole batch, okay? Enjoy them responsibly!

• Calories: Around 210 per cookie.
• Total Fat: Roughly 12 grams. That’s real butter working its magic!
• Carbohydrates: About 26 grams. That’s sugar and flour doing what they do best.
• Protein: A small boost, around 2 grams.

I always say that the joy these cookies bring to your table outweighs any calorie counting, especially during the holidays. If you are trying to track things closely, skipping the extra peppermint topping might save you a tiny bit, but really, these are meant to be indulgent Holiday Baking Ideas. I’m more focused on the happiness than the precision here, just like my grandmother was!

Share Your Homemade Holiday Baking

Phew! Now that you’ve made a batch of these incredible Peppermint Chocolate Chip Cookies, I really hope you love them as much as my family does. Baking is meant to be shared, right? That’s what my grandma always taught me about making food for people—it’s an act of love!

I put so much work into making sure this recipe for Festive Mint Cookies is totally reliable, and I’d just love to know how they turned out in your kitchen. If you took a bite and thought, “Wow, that is the perfect chewy cookie,” please consider leaving a quick rating right below this post. Those stars really help other home cooks find tried-and-true recipes when they are scrambling for last-minute Noel Cookie Recipes.

And listen, I absolutely live for seeing your holiday creations! If you snap a picture of your platter of minty chocolate goodness, tag me over on social media! Seeing them makes my day and reminds me why I love sharing these simple recipes for everyday meals. It’s all about bringing that joy to your table.

If you’re looking for even more inspiration for that ultimate holiday cookie tray—maybe you need a nice gingerbread or a different kind of shortbread—you should definitely head over to my main blog page for more Simple Christmas Treats. Happy baking, friend!

Soft and Chewy Peppermint Chocolate Chip Cookies

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Make soft, chewy peppermint chocolate chip cookies packed with chocolate and crushed candy canes. This easy recipe is perfect for your holiday baking.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 11 min
• Total Time: 31 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1/2 cup crushed peppermint candies or candy canes (plus extra for topping)

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Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key for soft cookies.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in the semi-sweet, milk, and dark chocolate chips, and the 1/2 cup of crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are set and the centers are still slightly soft. For soft cookies, err on the side of underbaking slightly.
9. Immediately after removing from the oven, press a few extra crushed peppermint pieces onto the tops of the warm cookies.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For the best texture, chill the dough for at least 30 minutes before baking.
• If you are using candy canes, place them in a sturdy plastic bag and crush them with a rolling pin or the bottom of a heavy pan.
• If you prefer a stronger mint flavor, add 1/4 teaspoon more peppermint extract, but be careful not to add too much, as it can become overpowering.
• If you are planning your weekly meals, these cookies are a great addition to your meal planning for a sweet treat.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 20g
• Sodium: 105mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0.1g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg