Peppermint Chocolate Chip Cookies

Classic chocolate chip cookies get a festive makeover with the addition of crushed candy cane pieces in this delicious recipe!

These peppermint chocolate chip cookies are easy to make and bursting with holiday flavor! Best of all? They can be whipped up and ready to eat in just 30 minutes!

making the cookies

These peppermint chocolate chip cookies are one of our easiest holiday bakes. Here’s the process in five quick steps:

1. Cream the butter and sugar.
2. Add the eggs and vanilla extract.
3. Mix in the dry ingredients: flour, baking soda and salt.
4. Fold in the chocolate chips and crushed candy cane pieces.
5. Bake!

baking tips

• To get the perfect cookie texture, we recommend measuring your flour with a kitchen scale. If using cups, make sure to use the spoon and level method to avoid over-measuring. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess. 
• The candy canes will melt slightly in the oven. Any larger pieces towards the edges of your cookie dough balls may leak out a bit. This will result in cookies that aren’t perfectly round (but they’ll still taste amazing!). To avoid this, make sure your candy canes are finely crushed.
• For a thicker cookie, you can refrigerate the cookie dough for an hour before baking.
• These cookies only need to be in the oven for about 10 minutes. When in doubt, I always suggest underbaking cookies a bit as they’ll finish cooking on the hot baking sheet. This ensures a perfectly soft and tender center!

For more Christmas cookie inspiration, make sure to check out these recipes!

• soft gingerbread cookies + chocolate liqueur glaze
• german chocolate cookies
• zimtsterne | german cinnamon star cookies
• chocolate chip marzipan cookies
• linzer cookies with mulled wine jelly

peppermint chocolate chip cookies

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5 from 1 review

• Author: Brittney
• Total Time: 25 minutes
• Yield: 24
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: dessert
• Method: baking
• Cuisine: american

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Ingredients

• 1 cup (230 grams) unsalted butter, softened
• 1 cup (200 grams) dark brown sugar
• ½ cup (100 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ⅔ cup (330 grams) all purpose flour, spooned and leveled*
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces (230 grams) chocolate chips (approximately 1 cup)
• ½ cup (100 grams) candy canes*, finely crushed

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Instructions

1. Cream the softened butter with the brown sugar and granulated sugar until smooth.
2. Add the eggs and vanilla extract and continue beating until combined.
3. In a separate bowl combine the flour, baking soda and salt.
4. Gradually add the flour mixture to the wet mixture and mix until combined.
5. Fold in the chocolate chips and crushed candy cane.
6. Optional: Cover and refrigerate for 1 hour or up to several days.*
7. Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper.
8. Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
9. Bake for 10 minutes or until lightly golden around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Chilling the cookies: While this cookie dough doesn’t require chilling, I prefer to let the dough refrigerate for at least one hour prior to baking. This allows the flavors to develop and makes the cookies a bit thicker.

Candy Canes:  Make sure the candy canes are finely crushed. Any larger pieces will melt during baking and may cause the cookies to spread out unevenly (although they’ll still taste great).

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