Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies are the best twist on a classic. Made with a classic chocolate chip cookie base, peppermint chips add flavor and texture. The end result is a soft and gooey center with a little bit of crunch on the outside. Makes 12 cookies, but can easily be doubled.
Following along with The Sweetest Season? So far, I’ve made Christmas Rice Krispie Treats and these!
It’s officially The Sweetest Season, friends! And I couldn’t start this week-long celebration of butter, sugar and flour, without some seasonal pizzazz.
So let’s talk about Peppermint Chocolate Chip Cookies!
Like my classic Pecan Chocolate Chip Cookies, this recipe is adapted from a family friend’s award-winning recipe. And every time I bake any Chocolate Chip Cookie, I think of her.
Over the years, I’ve baked a lot of cookies and tinkered with Mrs. Chris’s recipe. (Spoiler alert: I swapped vegetable shortening with butter and tinkered with the amount of chocolate chips…)
So today, I’m sharing how to add peppermint to them…
Why I love this recipe:
I’ve been making these Peppermint Chocolate Chip Cookies for years, but I never quantified them until last month.
Previously, I eyeballed the measuring of chocolate chips and peppermint crunch, which would sometimes result in an overwhelmingly peppermint cookie with not chocolate OR too much chocolate without enough peppermint.
We’ve got the proportions right now, friends, and oh boy, is this recipe a keeper.
The cookie is perfectly balanced between the chocolate and the peppermint. The end result is a gooey-on-the-inside with a slight crunch on the outside.
Whether you’re baking for friends, family or Saint Nick, these large Chocolate Peppermint Cookies are an absolute treat!
Other peppermint cookies to try: Peppermint Brownie Drop Cookies | Peppermint Chocolate Crinkle Cookies | No Bake Peppermint Bark Cookies | Gluten Free Peppermint Brownie Cookies | Peppermint Dark Chocolate Cookies
Need cookie inspiration? Check out my Cookie Recipe Index for more ideas.
Let’s talk about The Sweetest Season and Cookies for Kids Cancer!
The Sweetest Season is my annual holiday cookie week.
Ten years ago, I decided it would be fun to share my favorite Christmas cookie recipes… then I invited other bloggers to join me, and the celebration grew… then we changed the name to make it more inclusive (because that matters!)… and the rest is history.
This year, we’re raising money in support of Cookies for Kids’ Cancer. We’d love if you could join us in supporting a worthy cause this holiday season. Here is our fundraising page.
Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
And since it’s the season of giving and giving back, I’m thrilled to be supporting an organization that’s actively funding treatments for kids and their families going through the unthinkable.
Again, here is our fundraising page if you’d like to join us in raising some money for this worthwhile organization.
What you need to make this recipe:
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- Sheet pan
- Silpat nonstick baking mat or parchment paper
- Glass bowls
- Hand mixer or stand mixer
- 3 tablespoon cookie scoop
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Unsalted butter—this needs to be softened and close to room temperature. Set out the butter 30-45 minutes before you plan to make the batter so it blends easily.
- Granulated sugar—also known as white sugar
- Brown sugar—you may use light brown sugar or dark brown sugar in this recipe. I use them interchangeably, and they add a delicious flavor.
- Egg
- Vanilla extract—the real deal kind, please and thank you
- All-purpose flour—we keep unbleached AP flour at our house, but you can use the regular kind, too
- Kosher salt—I use a medium-grain kosher salt in this recipe.
- Baking soda
- Peppermint Crunch baking chips—this is not crunched up candy canes or peppermints. They’re baking chips that are creamy and pepperminty—and they add the best flavor.
- Bittersweet chocolate chips—these are my go-to because semisweet and milk chocolate chips are too sweet for me.
A note on substitutions in these cookies:
- Replace the butter with your favorite vegan butter or vegetable shortening to make them dairy free. Just be sure that your chocolate chips are also dairy free. You will need to find a different peppermint chip, though. The Peppermint Crunch linked above is not dairy free.
- Swap out the chocolate chips. I like bittersweet or dark chocolate chips the best, but you can use any type. If you use semisweet or milk chocolate chips, add 2-3 tablespoons less than what the recipe calls for. Why? Because the cookies can become too sweet.
- Add white chocolate chips. Use a ½ cup of chocolate chips, then add ¼ cup of white chocolate chips, if so desired.
How to make Peppermint Chocolate Chip Cookies
First and foremost, add the flour, baking soda and salt to a small bowl. Whisk to combine, ensuring all the ingredients are incorporated. This will ensure the dry ingredients are evenly dispersed in the final cookies. Set ‘em aside.
Next, measure out the softened butter, granulated sugar and brown sugar into a large bowl. Use a hand mixer or a stand mixer to cream the butter and sugars together, beating for 3-4 minutes until it turns a fluffy, light yellow.
Add the egg and vanilla extract to the bowl. Whip them into the butter/sugar mixture, beating until the batter is airy and smells amazing. These are our wet ingredients, FYI.
Pour the flour mixture into the wet ingredients, and stir with the mixer. Blend until the dough has just come together.
Next, measure in the peppermint crunch and bittersweet chocolate chips. Use a rubber spatula or a wooden spoon to gently fold them into the cookie dough.
Now, cover the bowl with plastic wrap, and pop it into the fridge. The dough needs to chill for at least 2 hours.
We chill cookie dough to give the ingredients a chance to rest, as well as the flour to hydrate. Chilled cookie dough is less likely to spread as it bakes, leading to fluffier, fuller cookies.
When the cookie dough is done chilling, preheat the oven to 350 °F. Line a baking sheet with parchment paper or a nonstick baking mat, too.
Use a 3-tablespoon cookie scoop to scoop rounds of chilled cookie dough. You can roll the dough in your hands to make them even. This is not a necessity and will it affect the flavor of the cookies.
Evenly space the dough on the baking sheet. I leave about 2″ between each cookie dough ball so that the cookies can expand as they bake.
Bake the cookies in the preheated oven for 15-18 minutes, or until golden brown. Keep an eye on the cookies, as these will brown quickly if you’re not paying attention. We like ours gooey in the middle, so we take them out between 13-15 minutes.
Enjoy warm with a glass of your favorite kind of milk!
Erin’s Easy Entertaining Tips
These Peppermint Chocolate Chip Cookies make for a wonderful dessert for the holiday season. They would would be spectacular on a cookie tray (or in a cookie gift box). You could easily exchange them a cookie exchange. They’re also great to set out for Santa.
Whatever you make these cookies for, I have some ideas for you to help you entertain with them:
- Double the recipe. Having made this for a few gatherings myself, let me give you this tip: Double everything. This cookie recipe is one of the ones that translates easily and doesn’t require a lot of mental legwork.
- Use a 1-tablespoon cookie scoop* (affiliate link) instead of the 3-tablespoon one, listed below in the recipe card. This will make for smaller, bite-sized cookies for guests to enjoy. These cookies can be left gooey in the center, which is my favorite, but they can get messy.
- Make the dough a day in advance. This cookie dough can sit in the fridge for a day or two easily. Make it easier on yourself and prepare that early so that you don’t have to fret about it before guests arrive.
- Freeze the dough. I’ve written a whole post on how to freeze cookie dough, so follow those instructions. Basically, you place cookie dough balls in the freezer, freeze them, and then remove to bake whenever.
Frequently Asked Questions
Yes, you can. However, I recommend checking out the Peppermint Crunch. Why? It adds an awesome flavor while also allowing the chips to melt into the dough. I personally like these better than crushed candy cane or peppermint.
Yes. Chilling cookie dough gives the ingredients a chance to rest, as well as allows the flour to hydrate. Chilled cookie dough is less likely to spread as it bakes, leading to fluffier, fuller cookies.
Quick tips and tricks to the best Chocolate Peppermint Cookies:
- Make substitutions for your tastebuds. This cookie dough is super versatile. Use milk or semisweet chocolate chips, but use about 2-3 tablespoons less to prevent the cookies from getting too sweet.
- Don’t forget to let them chill. It makes a difference in the texture and shape of the cookies, especially if you’re making larger ones like these.
- How to store: Cool completely and store in an airtight container at room temperature for up to a week.
- How to freeze: I wrote a tutorial for you here! Freezing cookie dough is one of my all-time favorite things to do for my future self. When you’re ready to enjoy them, preheat the oven, line a baking sheet and place the frozen cookie dough on it. You will probably need to bake for 1-2 minutes longer than specified in the recipe below.
- How to reheat: Place on a microwave-safe plate and heat for 10-15 seconds. Do this in increments until the cookie is warmed to your liking. Do not set it for a minute because the chocolate will burn.
More cookie recipes with peppermint:
- Peppermint Chocolate Crinkle Cookies
- White Chocolate Peppermint Cookies
- No Bake Peppermint Bark Cookies
Want to make these? Here’s how I make them:
Peppermint Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened (113g, 1 stick)
- ½ cup granulated sugar 124g
- ¼ cup brown sugar lightly packed (55g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ cup all-purpose flour 186g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking soda 4g
- ½ cup Peppermint Crunch baking chips 85g
- ¾ cup bittersweet chocolate chips 143g
Equipment
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Instructions
- In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
- Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated.
- Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
- Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
- Measure in the Peppermint Crunch and chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
- Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a 3-tablespoon cookie scoop to create rounds of the chilled cookie dough. Roll them in your hands to shape them evenly.
- Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
- Bake for 14-15 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
Video
Notes
A note on substitutions in these cookies:
- Replace the butter with your favorite vegan butter or vegetable shortening to make them dairy free. Just be sure that your chocolate chips are also dairy free. You will need to find a different peppermint chip to add to this recipe, though, as the Peppermint Crunch linked above is not dairy free.
- Swap out the chocolate chips. I like bittersweet or dark chocolate chips the best, but you can use whatever you've got on hand. If you're going to use semisweet or milk chocolate chips, add 2-3 tablespoons less than what the recipe calls for so that the cookies don't become too sweet.
- Add white chocolate chips. Use a ½ cup of chocolate chips, then add ¼ cup of white chocolate chips, if so desired.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I first need to say that you are even more incredible than I thought you were – what a great idea to not only host and include your fellow bloggers in “The Sweetest Season,” but to raise money for charities such as Cookies for Kids’ Cancer during the holiday season is brilliant and heartfelt.
Secondly, I need to say that I will be running out to find those peppermint baking chips TODAY. What a great addition to chocolate chip cookies! They look so yummy and have Santa’s name written all over them! 😉
These look absolutely amazing , Erin! I’ll have to make these sometime!
Thank you for organizing and raising money for a good cause this holiday season!
These are insanely good. Imagine a chocolate chip cookie but with soft mintyness throughout. And the perfect amount of salt. I like them soft and melting in my mouth. Don’t invite me over, I’d eat them all.
yum! i need to pick up some candy canes asap!!
Love that you are raising money (and awareness) for cures for Kids’ Cancer! Having been personally touched by cancer in our lives, it’s a passion. And these cookies, the perfect version of a Christmas Chocolate Chip Cookie! YUMMO!
I’m all about the peppermint! And these cookies delivered!
I LOVE the sound of these cookies! And thank you for making a BIG cookie!!! 🙂
Wow, are these delicious! Made these for some friends and everyone loved them!
There’s no better combination than chocolate and peppermint. These cookies are one of my favorites and always on my baking list at Christmas. Yours look fabulous!
The absolutely perfect holiday cookie combination!! I could go for a BIG cookie right now — YUM!
Chocolate and peppermint are such a good match in this recipe!
Would you believe I didn’t know they made peppermint baking chips? Life-changing! These look so good, Erin! Thanks for including me in The Sweetest Season this year!
Love everything about this! So delicious and easy to make!
I love that these only make a dozen, because I know I’m going to eat a whole bunch otherwise! Thanks for hosting our cookie swap!
These look divine! Can’t wait to try.
I love all your cookie recipes!! My family is such a fan – but THESE have got to be our favorite recipe of yours!! These cookies are THE literal best – thank you so much, Erin!!