Peppermint Chocolate Chip Cookies – Festive, Fresh, and Comforting

Peppermint chocolate chip cookies are the kind of treat that instantly feels cheerful. They’re cool and minty, rich with chocolate, and soft in the middle with just a bit of crunch on the edges. Think of them as a holiday classic that’s welcome any time you want something fun and refreshing.

The best part is how simple they are to make. Even if you’re not a frequent baker, this recipe is straightforward, reliable, and hard to mess up.

What Makes This Recipe So Good

There’s a satisfying balance in every bite—sweet, minty, and chocolatey without going overboard. The dough bakes up soft and chewy, thanks to a mix of brown and granulated sugars.

Peppermint extract gives a clean, cool flavor that pairs naturally with chocolate.

Crushed candy cane or peppermint candies add a gentle crunch and a festive look. You can customize the chocolate, too: use dark chocolate for a bold flavor or milk chocolate for a softer finish. It’s a crowd-pleaser that feels special but is easy enough for a weeknight craving.

Shopping List

• Unsalted butter (softened)
• Granulated sugar
• Light brown sugar (packed)
• Large eggs
• Pure vanilla extract
• Peppermint extract (not mint flavoring)
• All-purpose flour
• Baking soda
• Fine sea salt
• Chocolate chips (semisweet or dark; white chocolate optional)
• Crushed candy canes or peppermint candies
• Optional add-ins: cocoa powder, espresso powder, flaky sea salt for topping

Instructions

1. Prep your tools and oven: Preheat to 350°F (175°C).

   Line two baking sheets with parchment paper or silicone mats.

2. Cream the butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. This helps create tender, chewy cookies.
3. Add eggs and extracts: Beat in the eggs one at a time. Mix in vanilla extract and peppermint extract.

   Start with a small amount of peppermint; you can always add a little more. It’s potent.

4. Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. If using cocoa powder for a chocolate base, whisk it in now and reduce flour slightly to balance the dry mix.
5. Combine wet and dry: Add the dry ingredients to the butter mixture in two additions.

   Mix on low just until combined. Avoid overmixing to keep the cookies soft.

6. Fold in the good stuff: Stir in chocolate chips and crushed candy canes. If candy pieces are very sharp, crush them a bit finer to protect your teeth and keep the cookies from getting too crunchy.
7. Chill (optional but helpful): Chill the dough for 20–30 minutes for thicker cookies and cleaner edges.

   If you’re short on time, you can skip this step.

8. Scoop: Use a medium cookie scoop or tablespoon to portion dough into balls about 1.5 tablespoons each. Place them a couple of inches apart on the prepared sheets.
9. Bake: Bake 9–11 minutes, until the edges are set and the centers look slightly underdone. The cookies will finish setting as they cool.

   For crisper edges, bake 1–2 minutes longer.

10. Finish and cool: If you like, press a few extra chocolate chips on top right out of the oven. Let cookies cool on the sheet for 5 minutes, then move to a rack to cool completely.

Keeping It Fresh

Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread or a marshmallow to the container to help keep them soft.

The bread will harden while the cookies stay tender.

For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months. You can also freeze portioned dough balls. Bake straight from the freezer—add 1–2 minutes to the bake time.

Why This is Good for You

This is still a treat, but there are a few bright spots. Peppermint can aid digestion and leaves a refreshing aftertaste that feels lighter than many rich cookies.

Using dark chocolate adds antioxidants and deeper flavor, which often means you feel satisfied with fewer cookies.

You can also make smarter swaps without losing quality. Try whole wheat pastry flour for a bit more fiber, or reduce sugar slightly if your chocolate is sweet. Balance is the goal—enjoy the cookie, and pair it with tea or a glass of milk for a satisfying snack.

What Not to Do

• Don’t overdo the peppermint extract. A little goes a long way.

  Too much can taste medicinal.

• Don’t skip measuring the flour correctly. Spoon and level it. Too much flour makes dry, cakey cookies.
• Don’t overmix the dough. Once the flour is in, mix on low until just combined to keep the texture tender.
• Don’t bake until fully browned. Pull them when the centers look slightly soft. They firm up as they cool.
• Don’t use large, sharp candy cane chunks. Crush them finely to avoid hard spots and spreading issues.

Variations You Can Try

• Double Chocolate Peppermint: Add 2–3 tablespoons cocoa powder to the dry mix and use dark chocolate chips.
• White Chocolate Peppermint: Swap half or all of the chips for white chocolate.

  It’s sweet and creamy against the mint.

• Mocha Mint: Stir in 1/2 teaspoon instant espresso powder to the dry ingredients for a subtle coffee note.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. Chill the dough a bit longer to help with structure.
• Thin and Crispy: Use slightly less flour and don’t chill the dough. Bake a minute longer for crunchier edges.
• Candy Cane Finish: Skip baking candy into the dough and sprinkle crushed peppermint on top of warm cookies instead.
• Mint Chocolate Bark Bits: Fold in chopped peppermint bark for rich pockets of chocolate and mint.

FAQ

How much peppermint extract should I use?

Start with 1/2 teaspoon for a gentle flavor and go up to 3/4 teaspoon if you like it stronger.

Different brands vary in intensity, so taste your dough after a small test batch if you’re unsure.

Can I make the dough ahead of time?

Yes. Store the dough in the fridge for up to 48 hours. Let it sit at room temperature for 10–15 minutes before scooping if it’s too firm.

You can also freeze pre-scooped dough balls for easy baking later.

Why did my cookies spread too much?

Likely causes are warm dough, too little flour, or a hot baking sheet from a previous batch. Chill the dough, check your measurements, and use a cool, lined sheet each time.

Can I skip the candy canes?

Absolutely. The cookies are still great with just chocolate chips and peppermint extract.

If you skip the candy, consider sprinkling a bit of flaky sea salt on top for contrast.

What chocolate works best?

Semisweet chips are classic. For a richer flavor, use dark chocolate chunks. White chocolate adds sweetness and pairs nicely with mint—try mixing two types for balance.

How do I make them softer or chewier?

Use more brown sugar than white sugar and pull the cookies when the centers are just set.

Avoid overbaking, and store them in an airtight container with a slice of bread to keep them soft.

Can I make them dairy-free?

Yes. Use dairy-free butter and dairy-free chocolate chips. Check that your peppermint candies are dairy-free as well.

The texture remains very close to the original.

Final Thoughts

Peppermint chocolate chip cookies deliver that perfect mix of cozy and fresh. They’re simple to make, easy to customize, and always a hit at parties or quiet nights in. Keep a stash of dough in the freezer, and you’re never more than a few minutes away from warm, minty, chocolatey goodness.

Bake a batch, share a plate, and enjoy the little burst of joy they bring.