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!

Stacked Peppermint Chocolate Chip Cookies on a plate with bowls of peppermint and chocolate

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.

Banner for The Sweetest Season 2021 including a blue background with tree shapes and baking utensils

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 nearly $17 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.

Cookie ingredients in bowls on a red plaid towel

What you need to make this recipe:

The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

In addition to these tools, you’re going to need some ingredients to bake these peppermint cookies, too.

  • 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.
Collage showing how to mix wet ingredients for cookies

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.

Collage showing how to mix the batter for Peppermint Chocolate Chip Cookies

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.

Collage showing cooled cookie dough in a bowl and how to roll them

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!

Baked peppermint cookies on a baking sheet

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.
A stack of Peppermint Chocolate Chip Cookies on a wire rack

Frequently Asked Questions

Can I use crushed up peppermint or candy canes in this recipe?

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.

Does this recipe REALLY need to be refrigerated?

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.

A stack of Peppermint Chocolate Chip Cookies on a wire cooling rack

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.

Here’s how I make them:

A plate of Peppermint Chocolate Chip Cookies with a glass of milk
Yield: 12 cookies

Peppermint Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

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, resulting in a gooey cookie with a little bit of crunch on the outside.

Ingredients

  • ½ cup unsalted butter, softened (113g)
  • ½ cup granulated sugar (124g)
  • ¼ cup lightly packed brown sugar (55g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ¼ 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)

Instructions

  1. In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
  2. 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.
  3. Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
  4. Pour in half of the dry ingredients, beating until combined. Add the other half, blending until the batter has come together.
  5. Measure in the Peppermint Crunch and chocolate chips. Stir them into the batter with a spoon or a rubber spatula.
  6. Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
  7. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  8. Use a 3-tablespoon cookie scoop to create rounds of the chilled cookie dough. Roll them in your hands to shape them evenly.
  9. Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
  10. Bake for 14-15 minutes, or until golden brown.
  11. Enjoy warm with a glass of your favorite kind of milk!

Notes

Makes 1 dozen (3T) cookies. You can also make them in 1-tablespoon or 2-tablespoon size, which will result in more cookies that are smaller. They will need an 8-10 minute bake time, depending on their size.

How to store: Once completely cool, 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, pop the frozen cookie dough on it and 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.

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 Information:

Yield:

12

Serving Size:

1 cookie

Amount Per Serving: Calories: 248Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 140mgCarbohydrates: 27gFiber: 2gSugar: 12gProtein: 3g

Nutrition facts are an estimate and not guaranteed to be accurate.

How much did you love this recipe?

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10 Comments

  1. 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! 😉

  2. 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!

  3. 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!

  4. 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!

  5. 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!

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