Name: Peppermint Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 12 tablespoons unsalted butter (cool room temperature); 1 cup light brown sugar (packed); 1/4 cup granulated sugar; 1 large egg (room temperature); 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping); 1/4 cup candy canes (crushed in small pieces, plus more for topping)

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Peppermint Chocolate Chip Cookies always bring me back to the glow of the oven light on a cold winter evening, when the kitchen smelled of sugar and peppermint and the house hummed with quiet family chatter. Those small ritualsthe stirring, the sneaky taste off the spoon, the careful decoratingare the moments that stay with you. They’re what make baking feel like a letter sent home.

I grew up cooking beside my mama in Louisville, learning not from glossy cookbooks but from church recipe cards folded and smudged with years of use. I’m Maggie Hart, a 58-year-old home cook who writes as Gemmir Kitchen. My approach to cooking stays true to those afternoons: straightforward, comforting, and made for busy weeknights. I favor dishes that warm the heart and the plateslow-simmered casseroles, skillet suppers, old-fashioned desserts that feel like a hug. The recipes I share work in real kitchens, with pantry-friendly ingredients and clear steps you can follow even when the kids are clamoring or the week’s been long.

This peppermint-laced cookie belongs in that tradition. I test recipes until they’re simple, reliable, and forgiving. My versions stay pork-free by default and wide open to small tweaksswap a chocolate, add a nut, or use leftover candies for a quick holiday spin. If you like tried-and-true sweets that bring people together without fuss, you’ll find these Peppermint Chocolate Chip Cookies an easy favorite.

For a fun contrast, try them alongside a ricotta-based chocolate treat I love, like this Almond Ricotta Chocolate Chip Cookies recipe I wrote about once: Almond Ricotta Chocolate Chip Cookies. These cookies give you familiar chocolate comfort with a bright pop of peppermint, perfect for sharing at a winter potluck or sipping with hot cocoa on a quiet evening.

Table of Contents

Why you’ll love this dish

I keep things unpretentious in the kitchen: real ingredients, clear steps, and a focus on flavor over fuss. These Peppermint Chocolate Chip Cookies bring together two comfortsrich dark chocolate and the cool bite of crushed candy canein a cookie that stays soft and a little chewy, even after a day or two. The dough chills in the freezer so you can bake right from frozen; that trick helps the centers stay soft while the edges get just enough bake. You’ll love how the chopped chocolate melts into pockets of goo, while the peppermint pieces keep a spark of crunch and brightness.

I like to fold in both chopped chocolate and chips for texture, then press a few extra pieces on top after baking for a pretty finish. The recipe is forgiving: you can swap in semi-sweet chips or use milk chocolate if you prefer a sweeter bite, and you can coarsely chop the candy canes if you want bigger shards. If you’re looking for more cookie ideas that lift classic flavorstry a pistachio-cranberry combo I enjoy, like this pistachio-cranberry recipe: Pistachio Cranberry Cookies. For holiday baking, these Peppermint Chocolate Chip Cookies fit right in; for a simple weeknight treat, scoop a few and freeze them so you can pull out exactly as many as you need.

How to prepare Peppermint Chocolate Chip Cookies

Ingredients :
12 tablespoons unsalted butter (cool room temperature), 1 cup light brown sugar (packed), 1/4 cup granulated sugar, 1 large egg (room temperature), 2 teaspoons vanilla extract, 2 1/4 cup all-purpose flour (See notes below for measuring), 1 teaspoon baking soda, 1 teaspoon fine sea salt, 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping), 1/4 cup candy canes (crushed in small peices, plus more for topping )

Directions :
Cream the butter and sugars. Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes., Mix in the wet ingredients. Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl if needed., Mix in the dry ingredients.

Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined., Scoop and chill the cookie dough. Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. Overnight will yield the best flavor!, Preheat the oven.

When ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and still underbaked when you pull them out but will continue to bake and firm up while cooling., Decorate with extra candies. Press more candy cane pieces and dark chocolate chips to the tops.

Then let the tray cool completely on a wire rack before removing and enjoy!, Store leftover baked cookies in an airtight container at room temperature for 2-3 days. Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes start to melt and disappear into the cookie dough.

Serving ideas

These Peppermint Chocolate Chip Cookies pair beautifully with simple drinks and small plates. Serve them warm with a mug of strong coffee or a creamy cup of hot chocolate; the contrast between hot and cool keeps the mint fresh in your mouth. If you make a tray for a party, arrange cookies alongside plain shortbread, slices of a dense brownie, and a bowl of mixed nuts to give guests choices in texture and intensity. For a festive dessert plate, add a scoop of vanilla or peppermint ice cream between two cookies for a quick ice-cream sandwich that looks special without elaborate effort.

You can also serve these Peppermint Chocolate Chip Cookies with citrusy componentsa small dish of orange marmalade or candied orange peel makes a nice bright foil to the chocolate and mint. If you want a grown-up pairing, offer a coffee liqueur or a robust black tea to bring out the dark chocolate notes.

For a family-style cookie swap, label a jar of cooled Peppermint Chocolate Chip Cookies and let folks help themselves; the cookie dough freezes well, so you can bake fresh batches on demand and keep the tray replenished. Think practical: line a tray with parchment, add a few sprigs of rosemary or holly for a holiday table, and press a few extra chocolate chips and candy cane shards on top for that homemade, finished look.

Storing this recipe

If you plan ahead, these Peppermint Chocolate Chip Cookies store and freeze with ease. Once baked and fully cooled, keep them in an airtight container at room temperature for 2–3 days; add a sheet of parchment between layers to preserve texture. If you want them softer, include a slice of bread in the containerthe moisture exchange helps keep cookies tender. For longer storage, freeze baked cookies in a rigid container with parchment between layers for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.

If you freeze the scooped dough balls instead, you can bake right from frozen; place frozen dough 2 inches apart on a baking sheet and add a minute or two to the bake time as needed. The recipe’s directions note that candy canes may begin to lose their distinct texture after about a month in the freezer, so I recommend baking or eating frozen dough within that window for the best crunch and color. If you love planning cookie gifts, pack frozen dough in a labeled bag with baking instructionsrecipient can bake fresh cookies anytime. For more make-ahead dessert ideas that keep well, try this double-chocolate ricotta cake I recommend: Double Chocolate Ricotta Cake.

Helpful tips

A few small moves improve texture and flavor in these Peppermint Chocolate Chip Cookies. First, measure flour properly: spoon it into the cup and level with a knife rather than scooping, which can pack too much flour and dry the dough. If you’re unsure, weigh the flour2 1/4 cups typically equals about 280 grams. Second, chill the dough solid in the freezer rather than just the fridge; frozen dough holds its shape and yields a thicker center and crisp edge. Third, press extra chocolate chips and peppermint pieces onto the tops right after baking so they stick and look pretty.

When folding in candy canes, keep pieces on the coarser side for crunch; finely ground candy may melt into the dough and make it pale and less peppermint-forward. Use a mix of chopped dark chocolate and chips for both melting pockets and visual contrast. If you prefer a less minty cookie, start with 2 tablespoons of crushed candy cane and taste before adding more. For holiday plating or gifts, store in stacked tins with parchment and add a note that the dough also freezes well. If you enjoy nutty textures, a light sprinkle of chopped toasted almonds or pecans complements both chocolate and mint nicely.

Recipe variations

You can tweak this recipe to make it your own without losing that classic Peppermint Chocolate Chip Cookies feel. Swap dark chocolate for semi-sweet or milk if you prefer a sweeter cookie; you can also use chocolate chunks for bigger molten pockets. For a nuttier spin, fold in 1/2 cup toasted chopped pistachios or almondspistachios pair especially well with mint and chocolate. If you want to add a chewy layer, stir in 1/4 cup of quick oats or replace 1/4 cup of flour with finely ground almond flour for extra tenderness.

For a gluten-free version, use a 1:1 gluten-free flour blend and chill the dough a bit longer to firm up. If you like stronger peppermint flavor, use peppermint extract in place of half the vanilla, but use extracts sparinglythey concentrate easily. If you’re planning a cookie exchange, consider tinting a portion of the dough with natural red food coloring or swirling in melted white chocolate for a marbled effect. For more cookie ideas with unique textures and flavors, peek at this chocolate-pistachio-date cookie inspiration: Chocolate Pistachio Date Cookies.

Frequently asked questions

Q: Can I use crushed peppermint candies instead of candy canes?
A: Yesyou can substitute crushed peppermint candies for candy canes in these Peppermint Chocolate Chip Cookies. The key is size: keep some pieces a bit larger for crunch and some finely crushed to distribute flavor. Be aware that very fine candy can partially dissolve and sweeten the dough instead of staying crisp, so I recommend a mix of textures.

Q: How do I keep the cookies soft?
A: To keep Peppermint Chocolate Chip Cookies soft, avoid overbaking. Remove them when the edges set and the centers still look slightly underdone; they’ll firm as they cool. Store with a slice of bread in an airtight container to retain moisture, or freeze baked cookies and thaw briefly before serving to revive that just-baked feel.

Q: Can I make the dough ahead of time?
A: Absolutely. Scoop the dough into balls and freeze them on a tray until solid, then store in a zip-top bag for up to a month. Bake straight from frozen, adding an extra minute or two to the bake time. Freezing the dough concentrates flavor and yields a better texture than baking immediately.

Q: Will Peppermint Chocolate Chip Cookies melt together if I pack them?
A: If you stack warm cookies, chocolate and candy can stick. Cool completely before packing and separate layers with parchment. For holiday shipping, place cookies in a rigid container and freeze overnight before adding a protective outer boxthis helps them survive the trip.

Conclusion

If you want another detailed take on these flavors, this Peppermint Chocolate Chip Cookies Recipe – Lemons & Zest offers a lovely walkthrough of a similar cookie and different finishing touches: Peppermint Chocolate Chip Cookies Recipe – Lemons & Zest. For step-by-step tips and visual guidance, see this How to make Peppermint Chocolate Chip Cookies – The Speckled Palate which complements the techniques here: How to make Peppermint Chocolate Chip Cookies – The Speckled Palate.

Ingredients

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