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These chocolate chip peppermint cookies taste like a cross between a bakery chocolate chip cookie and a candy cane from the Christmas tree. Soft, chewy centers meet pockets of dark chocolate and crunchy peppermint in every bite, so they feel festive without having to do any decorating. The dough comes together in one bowl with simple ingredients, so you can have a tray of holiday cookies in the oven fast whenever the craving hits. They are the kind of cookie you bake once, share around and immediately add to your yearly December baking list.
Soft chocolate chip peppermint cookies with dark chocolate chips and crushed peppermint candy for a festive, cozy and special homemade holiday cookie.
You might also like chocolate chip pudding cookies, chocolate chip bread, chocolate chip walnut cookies, and pistachio chocolate chip cookies.
Why You’ll Love It
Big holiday flavor: Dark chocolate, melty chocolate chips and cool peppermint give you that classic Christmas cookie vibe in one bite.
Soft, chewy texture: The cookies stay thick with tender centers and lightly crisp edges.
Simple dough: One bowl, pantry staples and no fancy steps, so it’s easy to bake a batch anytime.
Festive look: Red and white peppermint pieces peek through the dough and make trays look more fun.
Candy Cane Chocolate Chip Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Softened butter gives the cookies rich flavor and helps them bake up chewy instead of dry.
White granulated sugar: Adds sweetness and keeps the crumb light.
Light brown sugar: Brings a hint of caramel flavor and helps the centers stay soft.
Large egg: Binds the dough so the cookies hold together without crumbling.
All purpose flour: Provides structure so the cookies bake thick rather than spreading flat.
Baking powder: Lifts the dough slightly for a soft bite.
Baking soda: Helps with browning and gives the cookies a nice chew.
Dark chocolate chips: Add pockets of rich melted chocolate that balance the sweet peppermint.
Crushed peppermint candies: Candy canes or Starlight mints give crunch, color and a minty snap. Crush them into small pieces before mixing into the dough. Start with a cup of wrapped whole ones and you’ll end up with ½ to ¾ cup once crushed.
How to Make Chocolate Peppermint Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter and sugars: Beat softened butter with the brown and white sugar until the mixture looks smooth and creamy.
Mix in the egg: Add the egg and beat again until the dough looks glossy and well combined.
Add the dry ingredients: Gently mix in flour, baking powder and baking soda until no dry pockets remain.
Fold in the mix ins: Stir in dark chocolate chips and crushed peppermint or candy cane pieces so they’re evenly scattered through the dough.
Scoop the dough: Use a cookie scoop to drop even cookie dough balls onto a lined baking sheet.
Tidy the portions: If needed, nudge any rough edges into neat rounds so the cookies bake evenly.
Bake the cookies: Bake until the edges look set and golden brown and the centers still look soft and slightly pale.
Cool on the pan: Let the cookies sit on the baking sheet for a few minutes so they firm up.
Move to a rack: Transfer the cookies to a cooling rack and let them cool completely or enjoy while slightly warm.
Substitutions and Variations
Gluten free version: Use a 1:1 gluten free baking blend instead of regular flour and check that your chocolate chips and peppermint candies are gluten free.
Dairy free option: Swap the butter for a dairy free baking stick and use dairy free chocolate chips so everyone can enjoy them.
Chocolate options: Try white chocolate chips, semisweet chocolate chips or milk chocolate chips in place of the dark chocolate.
Butter swap: Use unsalted butter and add a small pinch of salt to keep the flavor balanced.
Double chocolate twist: Replace ¼ cup of the flour with cocoa powder to make double chocolate peppermint cookies with a deeper color.
Peppermint choices: Use either crushed candy canes or Starlight mints and adjust the amount if you like more or less mint. Mores ideas include Andes peppermint chips or peppermint baking chips, or even peppermint bark if you can’t find candy canes or mints. You might also want to add a few drops of peppermint extract for a richer peppermint flavor.
Serving Suggestions
With a hot drink: Anything from a Grinch green hot chocolate to cinnamon dolce latte would work.
On a cookie platter: Add some pistachio pudding cookies, banana pudding cookies, chocolate mint kiss cookies or cherry pie cookies to the platter too.
How to Store Peppermint Choc Chip Cookies
Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked cookies or scooped dough balls in a sealed container or freezer bag for up to 3 months.
Thaw: Let frozen cookies sit at room temperature until they soften, or thaw dough balls on a tray while the oven heats.
Reheat: Warm a cookie in the microwave for a few seconds so the chocolate turns soft again before serving.
Top Tips
Crush the peppermint in a bag: Put the candies in a Ziploc bag and bash them with a rolling pin so you get both fine bits and small chunks.
Stick with dark chocolate: Dark chocolate chips keep the sweetness in check and work well with strong peppermint flavor.
Don’t overbake: Take the cookies out as soon as the edges look set and the centers still look a little soft so they stay chewy.
Cool the trays: Let baking sheets cool between batches so the dough doesn’t start melting before it goes into the oven.
Peppermint Chocolate Chip Cookies FAQs
You can chill the dough if you like, which can help the cookies bake a bit thicker, but let it soften slightly so it’s still easy to scoop.
Lining the baking sheet with parchment or a silicone mat helps stop melted peppermint from sticking and makes cleanup much easier.
Yes, you can double the ingredients and bake in batches, keeping the dough in the fridge between trays so the cookies keep their shape.
Peppermint Chocolate Chip Cookies Recipe
Chocolate Chip Peppermint Cookies
Equipment
- Cookie Scoop 2-Tablespoon or #40
- Rolling Pin Optional for Crushing Mints
Ingredients
- ½ Cup salted butter, 115g, softened
- ½ Cup white granulated sugar, 50g
- ½ Cup light brown sugar, 60g
- 1 egg, large
- 1 ¾ Cups all-purpose flour, 300g
- ¾ Teaspoon baking powder
- ¾ Teaspoon baking soda
- 1 ¼ Cups dark chocolate chips, 210g
- 1 cup Starlight mints, or candy canes, 130g, crushed
Instructions
- Preheat the oven to 350°F.
Prepare the Cookie Dough
- Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl.
- Use an electric hand mixer to whisk the ingredients together on high speed until the sugar is completely dissolved.
- Whisk the egg into the creamed sugar until it is fully incorporated.
- Gently whisk the flour, baking powder, and baking soda into the creamed sugar mixture. Make sure no pockets of flour remain unincorporated in your cookie dough.
- Fold in the chocolate chips and crushed peppermints.
Shape the Cookies and Bake
- Use a cookie scoop to drop balls of cookie dough onto a baking sheet.
- Bake for 11 minutes.
Cool and Enjoy
- Let your cookies cool on the pan for about 5 minutes.
- Transfer them to a wire cooling rack to cool completely before serving.
Notes
Stick with dark chocolate: Dark chocolate chips keep the sweetness in check and work well with strong peppermint flavor.
Don’t overbake: Take the cookies out as soon as the edges look set and the centers still look a little soft so they stay chewy.
Cool the trays: Let baking sheets cool between batches so the dough doesn’t start melting before it goes into the oven.
Nutrition
Chocolate chip peppermint cookies are one of those holiday bakes that feels familiar and still get people excited when they show up on a plate. The buttery dough, melted dark chocolate and peppermint crunch hit all the right notes, whether you serve them with hot chocolate, coffee or a glass of milk. They hold up well in tins, travel nicely to parties and freeze well, so if you love peppermint desserts, make these ahead and reach for a taste of December any time you like.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
