Peppermint Chocolate Chip Cookies

Whisking Wolf
by Whisking Wolf
20 servings
26 min

Deck the halls with boughs of holly then deck your Peppermint Chocolate Chip Cookies with bits of crushed candy canes. Crispy edges, chewy middles and the crunch of peppermint make these festive treats perfect for cookie swaps and Christmas parties.

Let there be light. It’s strange how God’s first words in the Bible are the same ones I find myself saying billions of years later. Especially strange when I have a paid light bill and no twinkling lights to prove it. First my tree lights went out like a snuffed candle, then the darkness spread like a holly jolly disease to the outdoor decorations. I don’t get it; the outlets aren’t even on the same elf-ing fuse. This isn’t a Clark Griswold mistake, it’s a Christmas conspiracy.

Last year when the wires on my neighbor’s lights were nefariously cut, he called the sheriff to file a complaint. After a full-scale investigation, the culprit was found…biting a strand of LED lights with his buck teeth. That’s right, the lawbreaker was a rabbit. Thumper was arrested and charged with criminal mischief – an offense punishable with a year in jail. But since the rabbit’s still in the clink, I’ll have to blame somebunny else for my problems. Like a squirrel.

Or a squirrelly electrician.

Seeing as the plug’s been pulled on my decorating plans, I’m switching gears to baking. Luckily the outlet to my oven still works so I can whip up a batch of cookies for Santa. Not just any cookies, mind you, but the best Christmas cookies ever: Peppermint Chocolate Chip Cookies. These festive treats have it all: crispy edges, chewy middles, melty pools of dark chocolate chips and crunchy candy cane pieces.

Share a few with Kris Kringle or use the batch to bribe an electrical contractor to work over Christmas vacation. It doesn’t matter if they drive a sleigh or a sketchy service van, no man passes up peppermint cookies.

Before sharing the recipe for Peppermint Chocolate Chip Cookies, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.

Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.

Since nobody wants to break a tooth biting into a cookie, crush candy canes into very small pieces for the batter.

Cookie Preparation Tips

Chilling dough for a minimum of 4 hours is mandatory, therefore, do not skip this step! I prepare mine in the evening then refrigerate overnight, but dough can be chilled up to 2 days before baking.

Storage Tips for Peppermint Chocolate Chip Cookies

Store cookies in an airtight container at room temperature up to 5 days.

Baked cookies freeze well, simply place them in a freezer bag and store up to 3 months.

I hope you enjoy this recipe for Peppermint Chocolate Chip Cookies. Please leave a comment and rating below when you’ve tried these cookies yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like peppermint desserts then you’ll love this recipe for Peppermint Cheesecake. With crushed candy canes and a kiss of peppermint extract, this holiday cheesecake is a winter wonderland of flavors.

Peppermint Chocolate Chip Cookies
Recipe details
  • 20  servings
  • Prep time: 15 Minutes Cook time: 11 Minutes Total time: 26 min
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Peppermint Chocolate Chip Cookies
  • 2 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 1 tsp sea salt fine
  • 1 1/4 cup dark brown sugar packed
  • 3/4 cup unsalted butter melted
  • 2 tsp vanilla extract pure
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup crushed candy canes approximately 4 large candy canes
  • 1/4 cup bittersweet chocolate chips
  • 1 large candy cane crushed
Peppermint Chocolate Chip Cookies
Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
Add melted butter and brown sugar to a large bowl then beat with an electric mixer for 1 minute.
Add the vanilla, egg and egg yolk then beat until incorporated.
Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
Turn the mixer off then use a wooden spoon to mix in 3/4 cup of chocolate chips and 1/3 cup of crushed candy canes until both are evenly distributed. Do not overmix.
Using a large, 2.5 Tablespoon-sized cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. (Mine chilled overnight.)
Preheat the oven to 350F.
Remove plastic wrap from baking sheets then bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft. Avoid overbaking.
Remove cookies from oven then press remaining chocolate chips and crushed candy cane into the tops of warm cookies.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Store cookies in an airtight container at room temperature up to 5 days.
Whisking Wolf
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