Christmas baking calls for cookies that deliver both flavor and beauty. These Peppermint Chocolate Chip Cookiesbake soft in the center with crisp edges, scattered with crushed candy canes for shine. You’ll learn how each ingredient works, why the steps matter, and how to adapt the recipe for your own trays.
This recipe combines semi-sweet chocolate chips with peppermint candy for a balance of richness and freshness. Every batch feels festive enough for a cookie swap but simple enough for a weekday bake. Searches for chocolate peppermint cookies, easy Christmas cookie recipes, and Christmas chocolate chip cookies often lead to complicated versions. This one stays approachable while giving you professional results.
Why Semi-Sweet Chocolate and Peppermint Work Together
Semi-sweet chocolate chips bring depth without overpowering the peppermint. They melt into soft pockets that make each bite satisfying. Too much sweetness would hide the mint, too much bitterness would clash. Semi-sweet gives you the balance needed for a holiday cookie.
Peppermint candies or candy canes provide a second layer of flavor and texture. They melt slightly into the dough, then cool into bright flecks that catch the light. I like how they finish the cookies with both crunch and shine.
If you enjoy peppermint highlights in cookies, the Peppermint Candy Cane Biscuits show another way to use crushed candy for a crisp finish.
Butter, Sugar, And How They Shape Texture
Butter should be softened to the right point. Too firm and it won’t cream properly. Too soft and it melts before baking begins. Creaming butter with both brown sugar and granulated sugar builds air pockets that expand in the oven.
Brown sugar adds moisture and a caramel undertone. Granulated sugar brings the crisp edges people expect from peppermint cookies. The mix gives you the chewy centers and golden borders that make these cookies reliable every time.
A good example of sugar balance in another holiday recipe is found in the Peppermint Chocolate Blossom Cookies.
Flour, Eggs, And Flavoring Notes
All-purpose flour carries the structure of the cookie. Measuring lightly with a spoon and leveling with a knife avoids adding extra weight. Too much flour and the dough becomes stiff. The right amount keeps the crumb tender.
Eggs bring richness and help everything bind. They need to be mixed one at a time so the batter stays smooth. Vanilla extract rounds out the flavors. Peppermint extract is optional, but when included, it heightens the mint without overpowering.
Another cookie that balances strong peppermint with cocoa and vanilla is the Peppermint Red Velvet Blossoms.
Comparing Peppermint Candy Alone With Extract
I tested both. One batch used peppermint candies only. Another added the extract as well. With extract, the peppermint taste comes forward right away and stays steady. With only candy, the flavor grows gradually as you chew and the sugar crystals dissolve.
Both work, but the decision depends on preference. For bold peppermint lovers, use extract. For a softer background flavor, let the candy carry it. In my notes, I like combining them for a layered effect.
Mixing And Folding With Care
Overmixing develops gluten, which makes cookies tough. Stopping the mixer as soon as the flour disappears keeps the texture tender. Folding the chocolate chips and peppermint by hand keeps them from breaking down and spreading unevenly.
Placing a few extra chips and candy bits on top of each dough ball before baking gives you bakery-style presentation. It’s a small step that pays off when you open the oven door.
The same visual trick appears in Chocolate Peppermint Brownies where peppermint is pressed on top for contrast.
Baking And Cooling For Best Results
These cookies should be removed from the oven while the centers still look slightly soft. They continue to cook on the sheet as they rest. Transferring them too early risks breaking. Leaving them too long lets the peppermint stick.
Five minutes is the sweet spot. After that, they move easily to a wire rack where they cool completely. This short window makes a big difference in appearance and texture.
A similar principle guides the Peppermint Snowball Cookies Recipe where resting is crucial for holding their shape.
Serving And Storing Peppermint Chocolate Chip Cookies
These cookies stay fresh in a sealed container for up to four days. They also freeze well as dough balls, which makes them excellent for planning Christmas baking recipes in advance. Bake straight from frozen, adding a minute or two to the time.
They serve well on trays of mixed Xmas desserts or paired with hot chocolate. I often pair them with citrus-flavored cookies since the brightness contrasts with peppermint in a pleasant way.
Closing Thoughts And Community Invitation
Peppermint chocolate chip cookies combine comfort and celebration. Semi-sweet chocolate meets peppermint candy in a way that feels timeless. They remind me of evenings spent with trays cooling on the counter, the air still carrying mint and chocolate long after the oven switches off.
Save this recipe to Pinterest so you can return to it for your holiday baking. I’d love to hear how your cookies turned out in the comments. Did you use extract, candy, or both? Did you add an extra handful of chocolate chips for good measure? Sharing your ideas builds a better holiday baking table for all of us.
Peppermint Chocolate Chip Cookies
Peppermint chocolate chip cookies bake soft in the center with crisp edges and crushed peppermint on top. I fold in semi-sweet chocolate chips , then finish with a sprinkle of crushed candy canes. This peppermint cookie recipe brings just the right mix of sweetness and cool mint. It’s one of my favorite chocolate peppermint cookies to make ahead and freeze. I keep it saved under easy Christmas cookie recipes for cookie trays and swaps. These chocolate chip peppermint cookies work for gifting, dessert tables, or a quick batch to keep with your Christmas food desserts. If you’re planning Christmas baking recipes or want peppermint cookies that don’t overwhelm, save this one for your Xmas desserts list.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies or candy canes (plus more for topping)
- ¼ tsp peppermint extract (optional)
Instructions
- PREHEAT AND PREP: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this mixture aside.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, use an electric mixer to cream the softened butter with both the brown sugar and granulated sugar. Beat on medium speed for 2–3 minutes until the mixture becomes light and fluffy.
- ADD EGGS AND VANILLA: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and peppermint extract (if using), then mix until smooth.
- COMBINE WET AND DRY: Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed or by hand just until combined. Avoid overmixing to keep the cookies tender.
- FOLD IN CHOCOLATE AND PEPPERMINT: Gently fold in the chocolate chips and crushed peppermint candies using a spatula or wooden spoon. Mix until the pieces are evenly distributed throughout the dough.
- SCOOP AND BAKE: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips and peppermint pieces onto the tops of each dough ball for a decorative finish. Bake for 9–11 minutes, or until the edges are golden and the centers look slightly underbaked.
- COOL AND ENJOY: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For a more pronounced peppermint flavor, include the optional peppermint extract. To crush peppermint candies easily, place them in a zip-top bag and pound gently with a rolling pin. Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 194Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 36mgSodium 111mgCarbohydrates 24gFiber 1gSugar 14gProtein 2g
