These peppermint chocolate chip cookies bring all the cozy holiday magic with every bite. Soft, chewy, and perfectly minty with melty pockets of dark chocolate and festive bits of crushed candy cane.
Prep Time: 3 hours 30 minutes
Cook Time: 9 minutes
Total Time: 3 hours 39 minutes
Servings: 27 cookies
Course: Dessert
Cuisine: American
Why You’ll Love These Cookies
After years of baking in busy bakery kitchens, I’ve learned what makes a truly great holiday cookie: one that fits your schedule, bakes up soft and gooey even days later, and brings that nostalgic Christmas flavor without extra stress.
These peppermint chocolate chip cookies hit all those marks with buttery dough, cooling peppermint, and rich dark chocolate. Bake them fresh or freeze the dough for last-minute cookie trays, neighbor gifts, or cozy cocoa nights.
Ingredients
- 12 tbsp unsalted butter, cool room temp (64–68°F)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour (measured with spoon and level method)
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup chopped dark chocolate or chocolate chips (plus more for topping)
- 1/4 cup crushed candy canes (plus more for topping)
Step-by-Step Instructions
1. Prep your candy canes
Place candy canes in a ziplock bag and crush them with a mallet or heavy object. Crush into small pieces; large chunks may melt and stick to the pan.
2. Cream the butter and sugars
In a mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Mix in wet ingredients
Add the egg and vanilla extract. Mix until just combined, scraping down the sides of the bowl.
4. Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet and mix until mostly combined.
5. Fold in chocolate and peppermint
Gently fold in chopped chocolate and crushed candy cane pieces.
Tip: Check for large peppermint chunks near the bottom of the dough balls. If any are poking out, press them into the dough or move them to the top to prevent sticking.
6. Scoop and chill
Scoop dough using a standard 2-tablespoon cookie scoop. Arrange on a lined baking sheet and freeze for at least 3 to 4 hours (overnight for best flavor).
7. Bake from frozen
Preheat oven to 350°F (180°C). Place frozen dough balls 2 inches apart on a parchment-lined tray. Bake for 9 to 10 minutes. Cookies will look soft and slightly underdone, which is perfect.
8. Top and cool
While warm, press a few extra chocolate chips and peppermint bits on top. Let cookies cool completely on a wire rack.
Baking Tips
- Freezer-friendly: Store frozen dough in an airtight container for up to 1 month. Bake straight from frozen when needed
- Scoop size options: Use a 2-tablespoon scoop for 27 small cookies or a 3-tablespoon scoop for about 13 bakery-style ones
- Butter temperature matters: Cool room temp butter (64 to 68°F) is key for a soft center without cookies spreading too much
Nutrition Info
Each cookie contains approximately 210 calories, with 2 grams of protein, 28 grams of carbohydrates, 10 grams of fat, 1 gram of fiber, and 17 grams of sugar. These values are estimates calculated using online tools and may vary depending on the specific brands and quantities of ingredients used. For personalized dietary advice, please consult a registered nutritionist.
