Ultimate Peppermint Chocolate Chip Cookies Recipe (Easy & Festive!)

Introduction

Remember those cozy winter afternoons, the smell of something sweet baking in the oven, and the joy of a perfectly chewy cookie? That’s exactly the feeling I get when I bake these Peppermint Chocolate Chip Cookies. They’re more than just a treat; they’re a little bite of holiday magic that’s surprisingly simple to whip up. Whether you’re looking for a quick after-school snack or a festive addition to your cookie platter, these cookies are a guaranteed win!

Why You’ll Love This Recipe

• Fast: From start to finish, you’ll have warm, delicious cookies ready in under an hour.
• Easy: No fancy techniques needed here! Even if you’re new to baking, you’ll nail this recipe.
• Giftable: Package them up in a cute tin or a cellophane bag, and you have an instant, thoughtful homemade gift.
• Crowd-pleasing: Who can resist the classic combo of chocolate and peppermint? These cookies are a hit with kids and adults alike!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create these delightful cookies:

• 1 cup unsalted butter, softened: Make sure your butter is nice and soft so it creams beautifully with the sugars.
• 1 cup brown sugar: This gives our cookies that wonderful chewy texture and a hint of caramel flavor.
• 1/2 cup granulated sugar: A little extra sweetness and helps with that perfect cookie crispness around the edges.
• 2 large eggs: Our binder, making sure everything comes together perfectly.
• 1 teaspoon vanilla extract: The classic flavor enhancer that makes everything taste better.
• 1/2 teaspoon peppermint extract: This is where the magic happens! Start with 1/2 teaspoon, but you can always add a tiny bit more if you love a strong peppermint kick.
• 2 1/4 cups all-purpose flour: The base of our cookie dough.
• 1 teaspoon baking soda: This helps our cookies rise and spread just right.
• 1/2 teaspoon salt: Don’t skip the salt! It balances the sweetness and really makes the other flavors pop.
• 1 cup semisweet chocolate chips: My go-to for a balanced chocolate flavor. Feel free to use milk chocolate or dark chocolate if you prefer!
• 1/2 cup crushed candy canes: The festive finishing touch! You can crush these by hand in a bag or use a food processor.

How to Make It

Ready to get baking? Let’s dive into the simple steps to create these irresistible cookies.

1. Cream the butter and sugars: In a large bowl, cream together your softened butter, brown sugar, and granulated sugar. You want it to look light and fluffy, almost like a delicious cloud. A hand mixer or a stand mixer makes this super easy!
2. Add the wet ingredients: Beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract and that delightful peppermint extract. The scent is already amazing, right?
3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir until just combined. Be careful not to overmix here – that’s the secret to tender cookies!
5. Stir in the goodies: Now for the fun part! Gently fold in the semisweet chocolate chips and your beautifully crushed candy canes. Make sure they’re evenly distributed throughout the dough.
6. Scoop the dough: Drop rounded tablespoons of dough onto ungreased baking sheets. I like to leave a little space between them so they have room to spread. You can use a cookie scoop for perfectly uniform cookies!
7. Bake to perfection: Bake in a preheated oven at 375°F (190°C) for 9-11 minutes. You’re looking for the edges to be a lovely golden brown. The centers might still look a little soft, and that’s exactly what you want for chewy cookies.
8. Cool down: Let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before you carefully transfer them to a wire rack to cool completely. Patience is a virtue, especially when it comes to warm cookies!

Substitutions & Additions

Love to get creative in the kitchen? Here are some ways you can make these cookies your own:

• Chocolate Swap: If you’re not a fan of semisweet, try milk chocolate chips, dark chocolate chunks, or even white chocolate chips for a different vibe.
• Peppermint Intensity: Want more peppermint? You can add a tiny splash more of the extract, but do so cautiously! Or, use peppermint chips instead of or in addition to the crushed candy canes.
• Minty Chocolate: For an extra burst of mint, stir in some chopped mint-flavored chocolate.
• Nutty Delight: A handful of chopped pecans or walnuts would be a delicious addition for a little crunch.
• Gluten-Free Option: Use a good quality gluten-free all-purpose flour blend (one with xanthan gum) in place of the regular flour. You might need to adjust baking time slightly.

Tips for Success

A few little tricks can make all the difference between a good cookie and a truly great one:

• Soften, Don’t Melt: Make sure your butter is softened but not melted. Melted butter can lead to greasy, flat cookies.
• Don’t Overmix: Overmixing the flour can develop the gluten too much, resulting in tough cookies. Mix until just combined.
• Uniform Size: Using a cookie scoop ensures your cookies bake evenly.
• Prep Ahead: You can totally make the cookie dough a day in advance! Cover it tightly and store it in the refrigerator. Let it sit at room temperature for about 15-20 minutes before scooping and baking.
• Chilly Dough: If your dough seems too soft to handle, pop it in the fridge for 30 minutes. Cold dough bakes up a little thicker.

How to Store It

Once these delicious cookies have cooled completely, you’ll want to store them properly to keep them fresh and tasty.

Store them in an airtight container at room temperature for up to 3-4 days. If you have more self-control than I do, you can try freezing baked cookies for up to 2 months. For longer storage, freeze the unbaked cookie dough balls on a baking sheet until firm, then transfer them to a freezer bag. You can bake them directly from frozen, adding a minute or two to the baking time.

FAQs

Can I make these cookies without candy canes?

Absolutely! If you don’t have candy canes or prefer them without, simply omit them. You’ll still have a delicious peppermint chocolate chip cookie!

How do I get my cookies to be chewy and not cakey?

Using brown sugar, not overmixing the dough, and not overbaking are your best friends for chewy cookies. Pull them out when the edges are golden but the center still looks slightly soft.

Can I use peppermint extract in liquid form instead of oil?

Yes, the recipe calls for liquid peppermint extract. Ensure you’re using a food-grade extract and follow the measurements provided.

Peppermint Chocolate Chip Cookies

Print Recipe

Cozy winter afternoon-inspired peppermint chocolate chip cookies, a simple and festive holiday treat that’s chewy, delicious, and crowd-pleasing.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: 24 cookies

Ingredients

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Main ingredients

• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon peppermint extract
• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup semisweet chocolate chips
• 0.5 cup crushed candy canes

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Instructions

1. Cream the butter and sugars: In a large bowl, cream together your softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the wet ingredients: Beat in your eggs one at a time, then stir in the vanilla extract and peppermint extract.
3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Stir in the goodies: Gently fold in the semisweet chocolate chips and crushed candy canes.
6. Scoop the dough: Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between them.
7. Bake to perfection: Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
8. Cool down: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container at room temperature for up to 3-4 days. Baked cookies can be frozen for up to 2 months. Unbaked cookie dough balls can be frozen and baked directly from frozen (add 1-2 minutes to baking time).