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Close up shot of peppermint chocolate chip cookies on a wood cutting board with candy canes and mints scattered around

Peppermint Chocolate Chip Cookies Recipe

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.
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 28 minutes
Servings 20 cookies
Calories 222kcal
Author Dorothy Kern
Cost $10


  • 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


  • 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.


  • 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.


Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 20mg | Fiber: 1g | Sugar: 21g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg