Peppermint Chocolate Chip CookiesIngredients Recipe
If you adore the festive fusion of cool peppermint and rich chocolate in a classic cookie, you are going to fall head over heels for these Peppermint Chocolate Chip CookiesIngredients. They perfectly blend the buttery softness of a traditional chocolate chip cookie with the bright, refreshing crunch of crushed candy canes, making each bite a delightful surprise. Whether you’re baking for a holiday gathering or just craving a cozy treat that bursts with flavor, these cookies are a guaranteed crowd-pleaser that will brighten up any day.

Ingredients You’ll Need
Gathering the right ingredients is key to nailing these Peppermint Chocolate Chip CookiesIngredients. Each component plays a vital role—from providing the perfect chewy texture to delivering that irresistible peppermint-chocolate contrast that makes these cookies so special.
- 12 tablespoons unsalted butter (cool room temperature): The base fat that ensures a tender and moist cookie with just the right melt-in-your-mouth texture.
- 1 cup light brown sugar (packed): Adds a caramel-like sweetness that deepens the flavor complexity of the cookie.
- 1/4 cup granulated sugar: Provides the perfect balance of sweetness and contributes to a slight crisp on the cookie edges.
- 1 large egg (room temperature): Binds the ingredients together and adds moisture for softness.
- 2 teaspoons vanilla extract: Infuses a warm, floral sweetness that complements the chocolate and peppermint beautifully.
- 2 1/4 cups all-purpose flour (*See notes below for measuring*): The foundation for your cookies, giving structure and chew.
- 1 teaspoon baking soda: Helps the cookies rise just enough, creating that tender crumb without too much puffiness.
- 1 teaspoon fine sea salt: Enhances all the flavors and balances the sweetness perfectly.
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping): Offers rich, intense chocolate bursts in every bite.
- 1/4 cup candy canes (crushed in small pieces, plus more for topping): Brings a refreshing, minty crunch that is the star of these cookies.
How to Make Peppermint Chocolate Chip CookiesIngredients
Step 1: Cream the Butter and Sugars
Start by beating together the cool, unsalted butter with both the light brown and granulated sugars until the mixture is light and fluffy—about three minutes will do. This step ensures your cookies will have that luxuriously soft bite with a slight caramel undertone thanks to the brown sugar.
Step 2: Mix in the Wet Ingredients
Next, add in the egg and vanilla extract. Mixing until just combined helps prevent overworking the dough, keeping the cookie tender. Remember to scrape down the sides of your bowl so everything blends evenly and your cookies bake uniformly.
Step 3: Add the Dry Ingredients
Carefully mix in the flour, baking soda, and salt until just almost combined. At this point, gently fold in the chopped dark chocolate and crushed candy cane pieces. This delicate folding keeps the candy cane bits from melting too soon and preserves the texture contrasts in the final cookie.
Step 4: Scoop and Chill the Cookie Dough
Scoop the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet. Chill them in the freezer for at least 3 to 4 hours or, even better, overnight. This chill time is crucial to develop richer flavors and helps the cookies hold their shape perfectly when baking.
Step 5: Preheat and Bake
When you’re ready, preheat your oven to 350 degrees Fahrenheit (180 Celsius). Bake the frozen cookie dough balls on a sheet spaced at least 2 inches apart for 9 to 10 minutes. Don’t worry if they look pale and slightly underbaked when you pull them out; they will finish cooking on the hot tray, resulting in a soft but sturdy cookie.
Step 6: Decorate and Cool
While the cookies are still warm, press some extra candy cane pieces and dark chocolate chips onto the tops. This adds that festive, tempting look and an extra burst of flavor with every bite. Then, transfer your cookies to a wire rack to cool completely before serving.
How to Serve Peppermint Chocolate Chip CookiesIngredients

Garnishes
A simple sprinkle of extra crushed candy canes or a drizzle of melted white chocolate can elevate your Peppermint Chocolate Chip CookiesIngredients to holiday-party-ready status. These garnishes provide a polished look and can enhance the peppermint flavor even more.
Side Dishes
Pair these cookies with a glass of cold milk, peppermint hot cocoa, or even a rich espresso to highlight their chocolate and mint notes. The contrasting flavors and temperatures create a cozy, indulgent experience suitable for any season.
Creative Ways to Present
Arrange your cookies on a festive platter surrounded by whole candy canes and sprigs of fresh mint for a stunning display. You can also sandwich two cookies together with a thin layer of peppermint-flavored buttercream or cream cheese frosting to create a decadent treat.
Make Ahead and Storage
Storing Leftovers
If you have leftover cookies, store them in an airtight container at room temperature. They’ll stay fresh and soft for 2 to 3 days—perfect for snacking or sharing with friends.
Freezing
You can freeze the cookie dough balls ahead of time in an airtight container or a ziplock bag for up to one month. Just keep in mind that after a month, the candy cane pieces might start to melt and blend into the dough, which slightly changes the texture and crunch.
Reheating
To enjoy leftover cookies warm, pop them in the oven at 300 degrees Fahrenheit for 5 to 7 minutes or microwave for about 10 seconds. This will bring back that freshly-baked softness and make the chocolate chips delightfully melty.
FAQs
Can I substitute dark chocolate with milk chocolate in this recipe?
Absolutely! Milk chocolate will make the cookies sweeter and creamier, but the minty kick from the candy canes will still shine through beautifully.
How important is it to chill the cookie dough?
Chilling the dough is essential for flavor development and texture. It firms up the dough so the cookies don’t spread too much while baking and helps create a chewier center.
Can I use peppermint extract instead of candy canes?
You can, but candy canes add a wonderful crunchy texture that peppermint extract alone can’t provide. If using extract, add it sparingly to avoid overpowering the chocolate.
What’s the best way to crush candy canes for this recipe?
Place candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until you have small, bite-sized pieces—too fine and they might melt during mixing.
Can these cookies be made gluten-free?
Yes! Use a 1-to-1 gluten-free all-purpose flour blend and make sure your baking soda and other ingredients are gluten-free certified for best results.
Final Thoughts
There’s something truly magical about baking Peppermint Chocolate Chip CookiesIngredients—the blend of warm, buttery cookie dough with the cool zing of peppermint and luscious dark chocolate creates a treat you’ll want to make again and again. I encourage you to gather your ingredients, take your time with each step, and enjoy not only the baking but the delightful taste of this festive favorite shared with loved ones.
PrintPeppermint Chocolate Chip CookiesIngredients Recipe
Delight in these festive Peppermint Chocolate Chip Cookies that perfectly combine rich dark chocolate and refreshing crushed candy canes. These soft-baked cookies have a tender texture, a hint of minty crunch, and are ideal for holiday celebrations or cozy winter treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter and Sugars
- 12 tablespoons unsalted butter (cool room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
Wet Ingredients
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Mix-ins and Toppings
- 3/4 cup chopped dark chocolate bar or chocolate chips (plus more for topping)
- 1/4 cup candy canes (crushed into small pieces, plus more for topping)
Instructions
- Cream the butter and sugars: In a large mixing bowl, beat together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined—this usually takes about 3 minutes of mixing with an electric mixer.
- Mix in the wet ingredients: Add the large egg and vanilla extract to the creamed butter and sugars. Mix until just combined, scraping down the sides of the bowl with a spatula as necessary to ensure even incorporation.
- Mix in the dry ingredients: Gradually add the all-purpose flour, baking soda, and fine sea salt to the bowl. Mix until the dough is almost combined, then gently fold in the chopped dark chocolate and crushed candy cane pieces, ensuring an even distribution throughout the dough.
- Scoop and chill the cookie dough: Using a tablespoon or cookie scoop, form 2-tablespoon-sized balls of dough and place them evenly spaced on a parchment-lined baking sheet. Transfer the entire tray into the freezer and chill for a minimum of 3 to 4 hours until the dough balls are frozen solid. For the best flavor and texture, chilling overnight is recommended.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (180°C). Remove the frozen cookie dough balls from the freezer, place them on a baking sheet lined with parchment paper, spacing them at least 2 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies for 9 to 10 minutes. They will appear pale and slightly underbaked when removed but will continue to firm up as they cool on the tray.
- Decorate with extra candies: Immediately after baking, press additional crushed candy cane pieces and dark chocolate chips on top of each warm cookie. Let the cookies cool completely on a wire rack before transferring or serving.
- Store properly: Store any leftover baked cookies in an airtight container at room temperature for 2 to 3 days. Freeze unused cookie dough balls in an airtight container or ziplock bag for up to 1 month; after this period, the candy canes may start to melt and become less distinct within the dough.
Notes
- Measure flour correctly by spooning it into your measuring cup and leveling off with a knife to avoid dense cookies.
- Chilling the dough is essential to prevent spreading and to develop deeper flavor.
- Use high-quality dark chocolate for the best flavor contrast with the peppermint.
- If you prefer a stronger peppermint flavor, add a few drops of peppermint extract in addition to or instead of vanilla extract.
- These cookies are best enjoyed within a few days fresh but can also be frozen after baking for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: peppermint chocolate chip cookies, holiday cookies, Christmas cookies, chocolate peppermint cookies, festive treats