Dorothy Kern
Give your cookies a holiday twist, and make these Peppermint Chocolate Chip Cookies this year! The cookies are soft and chewy with chocolate chips and peppermint chips. They are perfect for cookie platters or keep them for yourself to enjoy through the holiday season.
These might not look like anything but chocolate chip cookies but those peppermint chips add so much flavor – they are seriously our favorite cookies!
One of the many things I love about chocolate chip cookies is that there are about a gazillion ways to switch them up to create something new. For the holidays, there’s no better twist than these chocolate chip cookies with peppermint chips.
You probably already know peppermint and chocolate is a great combo, and they work perfectly together in these soft and chewy cookies. I mean, is it really the holidays if you don’t make chocolate chip cookies with candy canes? I can tell you it’s not at our house. It’s a requirement.
If you’ve been looking for a fantastic cookie to try this year, these candy cane cookies should definitely be on your list. I think you’re going to love them!
Notes Before You Start!
The dough requires chilling, so plan before you make the cookies. Chilling the dough for at least two hours is the key to making cookies that don’t overspread and have the best texture.
You can make the dough a day in advance and bake the cookies the next day. They will taste great.
I use my stand mixer to make the dough, but a hand mixer works just as well, too.
Table of Contents
Ingredients in the best holiday cookies
- Butter: I always start with melted unsalted butter
- Sugar: I love to use granulated sugar AND brown sugar
- Egg, Vanilla extract, Baking soda, Salt, All-purpose flour: normal for cookies
- Chocolate chips: use your favorite brand/kind
- Peppermint chips: Guitard usually makes peppermint pieces (the ones I used) or you can use Andes Peppermint Bits or chop up peppermint bark
How to Make Peppermint Chocolate Chip Cookies
1. Cream: Mix the melted butter with both kinds of sugar at low speed in a large bowl. Once it’s smooth, add the eggs and vanilla and mix to combine.
2. Dry ingredients: With the mixer running on medium speed, add the baking soda and salt. At low speed, slowly add the flour and mix just long enough for the dough to come together. If you notice flour building up on the sides of the bowl, stop to scrape it down.
3. Mix ins: Slowly mix in the chocolate chips and peppermint chips.
4. Scoop and Chill: Make cookie dough balls by scooping two tablespoons of dough. Place them on a baking sheet and then cover and chill them for at least two hours.
5. Bake: When you’re ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper and place the cold dough balls on it spaced two inches apart. Bake the cookies for 11 to 15 minutes or until the tops are no longer glossy. Cool them on the baking sheet for 10 minutes before removing them.
Recipe Tips/FAQ
Chocolate chips: I’ve made these with semi-sweet and milk chocolate chips, so choose your favorite.
Peppermint chips: If you can’t find chips, you can use Andes peppermint baking bits or use chopped peppermint bark.
Chilling the dough: I recommend making the dough balls first because if you chill the dough in the bowl, it will be hard to scoop after being chilled.
Baking: If you make cookies bigger than two tablespoons, you will need to increase the baking time.
Storage: The peppermint chip cookies will keep for several days at room temperature. They also freeze well for up to a month.
Make these peppermint chocolate chip cookies for all your friends and family this year. I know I’ll be making several batches – some for us and others to giveaway! I hope you love them as much as I do.
Other Chocolate Chip Cookie Recipes
- Giant Chocolate Chip Cookies
- Doubletree Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- BEST Chocolate Chip Cookie Recipe EVER
Have you made this recipe?
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Peppermint Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (66 g) granulated sugar
- 1/2 cup (104g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
- 1 cup chocolate chips (semi-sweet or milk)
- 1 cup peppermint chips Andes peppermint baking bits or chopped peppermint bark
Instructions
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips and peppermint pieces.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Notes
- Note: This dough requires chilling.
- Chocolate chips: I’ve made these with semi-sweet and milk chocolate chips, so choose your favorite.
- Peppermint chips: If you can’t find chips, you can use Andes peppermint baking bits or use chopped candy peppermint bark.
- Chilling the dough: I recommend making the dough balls first because if you chill the dough in the bowl, it will be hard to scoop after being chilled.
- Baking: If you make cookies bigger than two tablespoons, you will need to increase the baking time.
- Storage: The peppermint chip cookies will keep for several days at room temperature. They also freeze well for up to a month.
Nutrition Information
Nutritional information not guaranteed to be accurate
Skip regular chocolate chip cookies and make PEPPERMINT Chocolate Chip Cookies! Add peppermint chips, candy cane pieces or any sort of mint pieces to the best chocolate chip cookies recipe and these will disappear fast!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 20, 2020
I have peppermint syrup. Can i use it? How and howmuch? Thank you so much
I haven’t tried that – maybe a tablespoon – let me know how it works!
Okay, maybe I’ll just add it to the dough and reduce some sugar as the syrup is also sweet like sugar.