Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies add peppermint extract and crushed candy canes to a classic chocolate chip cookie recipe, making the perfect holiday cookie — I hear it’s Santa’s favorite!

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These peppermint chocolate chip cookies have become my signature Christmas cookie. And they’re ones that we make every year and always leave for Santa on Christmas Eve! They’re the perfect holiday twist on a classic cookie.

Reasons You’ll Love This Recipe:

• Family-Friendly – I mean, obviously. 😉 My kids love these cookies so much they even named their elf “Cookie Cane” after these candy cane chocolate chip cookies!
• No Chill – listen, the holiday season can be busy (understatement), so we need a solid no chill, easy cookie dough recipe on hand. This is it!
• Perfect texture – they’re crisp on the outside but soft, fudge, and chewy inside. Chocolate chip cookie perfection!
• Double Peppermint – you’ve got peppermint extract for an even peppermint flavor in every bite, plus crushed candy canes for more intense pops of peppermint flavor, plus that festive look.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Butter – I generally use unsalted butter and add salt with baked goods, but I know some folks feel very strongly about their salted butter, so you can use it, just adjust the amount of added salt!
• White Sugar – adds sweetness and contributes to the crispy texture on the outside of the cookies.
• Light Brown Sugar – for sweetness, and adds moisture to help keep the center of the cookies chewy and fudgy. I recommend light brown sugar instead of dark brown, as it has a lighter flavor that pairs better with peppermint.
• Egg – helps bind the cookie dough together.
• Vanilla Extract – a chocolate chip cookie must! I often use vanilla bean paste, but you can use vanilla extract interchangeably.
• Peppermint Extract – pure peppermint extract helps permeate the peppermint vibes throughout the whole cookie.
• Flour – I use all-purpose flour, here. You can also use gluten-free cup-for-cup flour blends and white whole wheat or whole wheat pastry flour (you may need to remove a couple tablespoons, though).
• Baking Powder & Baking Soda – helps leaven and adds the perfect height and spread to these chewy cookies.
• Salt – you need salt in baked goods for flavor!
• Chocolate Chips – I prefer semi-sweet chocolate chips with the peppermint in these cookies! But you can use milk, dark, white, or a combination.
• Candy Canes – crush candy canes to both mix in to the cookies and sprinkle the candy cane “dust” on top of the cookies after baking.

How to Make Peppermint Chocolate Chip Cookies

For complete instructions, please check out the recipe card at the bottom of this post.

Beat the butter and sugars together, then mix in the egg and extracts until fluffy. Stir in the dry ingredients, just until combined.

Stir in crushed candy canes and chocolate chips, then scoop onto a parchment paper-lined baking sheet.

Immediately after taking out of the oven, use a circular cup or container to swirl the edges of the cookies to help give them uniform, round appearances. Then sprinkle the top of the cookies with the extra candy cane “dust” and let finish cooling completely on the baking sheet.

Tips and Variations

• Spoon and Level Flour!!! If your cookies turn out dry and crumbly, it’s because you’re overbaking or you didn’t measure your flour properly. You want to gently spoon the flour into the measuring cup, then use the back of a knife (or other flat surface) to level the flour. If you scoop your measuring cup into the flour, you will end up with significantly more flour in your dough, which will make your cookies dryer.
• Don’t overmix dough. When stirring in the dry ingredients and mix-ins, be careful not to overmix the dough. This can lead to a tougher, dryer texture.
• No overbaking! Your cookies will look ever so slightly “wet” inside when you take them out – that’s okay! They will finish cooking as you let them fully cool on the baking sheet. This is key to cookies that have soft, chewy centers and crispy edges.
• Don’t skip the salt – whether that means adding the salt or using salted butter, baked goods need a little salt to help bring out and balance all the flavors!
• Switch up the chocolate – you can do semi-sweet chocolate chips, dark chocolate, milk chocolate, white chocolate, or a combination!
• Gluten-Free – use a cup-for-cup/ measure-for-measure all purpose gluten free flour.
• Dairy-Free – use your favorite plant-based butter alternative and be sure to use dairy-free chocolate chips.

How to Store Cookies

Cookies can be stored in an airtight container on the counter for up to 3-4 days. They also can be stored in the refrigerator for up to 1 week, also in an airtight container.

Cookies can be frozen, too. You can freeze already baked and cooled cookies in an airtight, freezer-safe bag or container for up to 3 months. Alternatively (and my preferred method), you can freeze the cookie dough!

Scoop the cookie dough onto a parchment paper lined cookie sheet, then freeze for 1-2 hours. Once flash frozen, transfer to an airtight bag or container. They can be frozen for up to 3 months. When ready to bake, thaw your desired amount of cookie dough balls while your oven preheats, then bake as normal.

Shop This Recipe

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All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!

• Stand Mixer
• Ninja Mixer + Immersion Blender
• Gold & Wood Measuring Cups & Spoons
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• Glass Mixing Bowls
• Half Sheet Sheet Pans
• Parchment Paper Sheets
• Cookie Scoop Set
• ProKeeper Airtight Storage

More Holiday Treats to Love

• Christmas Tree Peanut Butter Cup Cookies
• The Best Gluten-Free Chocolate Chip Cookies
• Peppermint Bark

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