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Soft and chewy, just like a chocolate chip cookie should be--these Peppermint Chocolate Chip Cookies are your new favorite Christmas Cookie! Take these to the cookie exchange--or save them for yourself--loaded with candy canes and lots of chips, they will make Santa extra happy!
- Originally posted December 2018. Photos updated November 2020. -
As soon as the holiday season hits, all I want is chocolate and peppermint--and I will take it just about any way I can get it.
These peppermint chip cookies, fully of crushed up candy canes have become a tradition the past several years, and it wouldn't be Christmas without them.
Why we love these peppermint chip cookies so much:
- They take a classic and give it a holiday kick! Who can resist a chocolate chip cookie? And giving them a little bit of Christmas cheer just makes them more fun over the holiday season.
- These are super kid friendly. Get the kids in the kitchen. Oh what fun it is to CRUSH UP CANDY CANES! I can't promise things won't get messy though.
- They are delish! I mean, isn't that the reason we bake cookies??
These Peppermint Chip Cookies are bound to become a family favorite in your house very soon. Grab some milk and get ready!
What you will need:
- butter: I use unsalted butter. Salted butter will work too, just half the amount of salt added later. Softened to room temperature, but not too soft that if you press into it, it is very mushy. Just enough to press a finger print into.
- brown sugar: light brown sugar is what we use.
- sugar: classic, granulated sugar
- egg: a large egg
- flour: all purpose flour, if you can measure the weight, that is ideal. If not, stir the flour to aerate and then spoon and level into the measuring cup for best results. It is very easy to over measure flour especially if you scoop the measuring cup right into the flour.
- baking soda: make sure it is fresh. Expired baking soda can cause your cookies to be the opposite of a success!
- sea salt: regular salt will work as well, we just prefer sea salt
- vanilla: extract is preference here. You can also add a touch (¼- ½ teaspoon) of peppermint extract for more mint flavor.
- candy canes (or peppermint candies if not in season)
- dark and white chocolate chips--or any combo you prefer!
How to make this recipe:
- Cream the butter and sugars until light and fluffy. Add in the egg and vanilla and beat to incorporate.
- In a separate bowl, whisk together the salt, flour and baking soda. Slowly add the dry ingredients and mix only to incorporate. You don't want to over mix at this point.
- Once the flour is incorporated, fold in the chocolate chips and crushed candy canes.
- Chill until ready to bake or scoop onto parchment lined baking sheets and bake!
Check out some of my cookie baking tips and FAQs here before you start baking these cookies!
Notes and Pro-Tips:
- Too much candy cane near the edges of the cookie will run. Now this is the only issue I have with these cookies and I have been able to figure out a way for the most part to help keep the candy cane from running in all directions. When you scoop the cookies onto the cookie sheet, check around the edges to see if there are any big pieces of candy cane. If there are, either pull them out or try to press them into the dough. Having the candy cane run doesn't ruin the cookie--it just doesn't look quite as pretty!
- When in doubt, crush the candy canes REALLY SMALL. This will alleviate most issues with candy canes running. Just skip the big chunks--you will still love these!
- Chilling cookie dough is always a great idea. It helps to solidify the fats in the cookie so that when baking it takes longer for them to soften. No time to chill? Not the end of the world, but there will be a difference in the chewiness of the cookie.
- Always, always ALWAYS make sure that your baking soda is fresh. Old or expired baking soda can make your cookies flat. No one wants a flat cookie!
- I tried to make these simple to double the batch if you are wanting to make more to share with the people you love! I have made double the batch several times with great results!
- All the chips! The key to the best chocolate chip cookies is extra chips, right? Add whatever you like! I always end up throwing extra in and so can you! I loved the chocolate chunks I found at the store to add some extra texture. Chips are great as well!
- Candy canes are great, but peppermint candies will work fine if it is not candy cane season.
Enjoy these Peppermint Chocolate Chip Cookies and all of your favorite treats this season and beyond!
Other Holiday Treats:
- Nutella Stuffed Ritz Cracker Cookies with Peppermint White Chocolate
- Cream Cheese Snowball Cookies
- One Bowl Small Batch Chocolate Chip Cookies
- Christmas Golden Oreo Truffles
- Snickerdoodle Cheesecake Stuffed Crescent Wreath
- Dark Chocolate Candy Cane Pretzel Bark
- Dark Chocolate Peppermint Puppy Chow
- Individual Cranberry Orange Crisps
- Maple Vanilla Spiced Pecans Recipe
- Nutella Crumble Bars
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Peppermint Chocolate Chip Cookies
Dark and white chocolate chips, and candy canes make these Peppermint Chocolate Chip Cookies such a perfect treat to celebrate the holidays!
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Servings: 24 cookies
Calories: 152kcal
Ingredients
- ½ c unsalted butter, softened and room temperature
- 1 egg
- 1 ½ c flour (204 g)* see note **If doubling the recipe, please see notes for grams!!
- ½ c sugar
- ⅓ c brown sugar, packed firmly
- 1 ½ teaspoon Vanilla
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¾ c white chocolate chips
- ¾ c dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces about ¼ cup plus a tablespoon
Instructions
- Using a hand or standing mixer, cream butter, sugar and brown sugar until nice and creamy. Add in vanilla and egg and beat until incorporated. You don't want to over do this part or cookies will be stiff. Just enough until the egg is mixed in (about 20 seconds.)
- In a separate bowl, whisk together flour, sea salt and baking soda. Mix dry ingredients into wet ingredients until combined.
- Stir in chocolate chips and candy canes.
- Chill the dough if possible for at least 15-30 minutes, seal tightly and chill up to 3 days before baking. (Allow to sit out 10-15 minutes before you bake them)
- When ready to bake, preheat oven to 350°F. Roll dough into balls or use a cookie scoop and line on a parchment lined baking sheet. Bake for 10-12 minutes or until cookies look slightly golden. The key here is NOT to over bake these! They may not look done but they are!
- Allow to cool for several minutes before transferring to your mouth--er, a cooling rack.
Notes
*Flour weight conversions are not universal. I researched this thoroughly finding one cup of flour to weight anywhere from 120g to 150 g. I tested several weights and found that 204 grams seemed ideal for this recipe. That is on the heavier side with one cup weighing about 136 grams. If you are not using a scale, keep an extra tablespoon or two of flour just in case.
**If doubling the recipe: the calculator will NOT automatically double or triple the grams of flour. If doubling, you will need 408 grams of flour and if tripling, use 612 grams of flour.
- Too much candy cane near the edges of the cookie will run. Now this is the only issue I have with these cookies and I have been able to figure out a way for the most part to help keep the candy cane from running in all directions. When you scoop the cookies onto the cookie sheet, check around the edges to see if there are any big pieces of candy cane. If there are, either pull them out or try to press them into the dough. Having the candy cane run doesn't ruin the cookie--it just doesn't look quite as pretty!
- When in doubt, crush the candy canes REALLY SMALL. This will alleviate most issues with candy canes running. Just skip the big chunks--you will still love these!
- Chilling cookie dough is always a great idea. It helps to solidify the fats in the cookie so that when baking it takes longer for them to soften. No time to chill? Not the end of the world, but there will be a difference in the chewiness of the cookie.
- If dough is chilled and cookies are spreading a lot, add 1 or 2 tablespoons of flour to help them hold their shape better. If flour is just slightly off, it can make a big difference in the amount the cookies hold together.
Nutrition
Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 121mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Calcium: 24mg | Iron: 1mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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April says
Wow. I made these yesterday and then chilled overnight and baked this afternoon. Wow. Just wow. I couldn't wait to come review these!!! When they first come out of the oven they taste like a peppermint mocha. But as they cool and get crispy, I couldn't help but be reminded of my favorite cookie of all time: the thin mint!!!! I am making the rest of the dough (split in half and froze it) for my mom's birthday next week. She also loves mint-chocolate so I think she will love them as much as I do. These will definitely be a cookie I make EVERY year. I'm obsessed!!! Thank you for this amazing creation.
Lorie says
So happy to hear this, April! Our favorite as well and I am a huge fan of thin mints!
Jeanne says
I just made my first batch of the season. This is the third Christmas making these. So yummy! I have the dough in the fridge and will bake them tonight. So easy and so good. Very festive!
Lorie says
Yay! So happy to hear it!!
Laura says
So Christmasy and yummy! I followed the directions as is. Perfect!
Lorie says
So happy to hear it!!
usha says
Hello, I plan on making these cookies tomorrow and will be doubling the recipe. Just wanted to confirm as I don't have a weight scale. Can I use 3 cups of flour for the recipe?
Lorie says
Hi! Yes, 3 cups will work!
EmRaine says
I’m so excited to make these!! I wonder if you use the small pieces of candy cane in the dough to bake, then use large pieces to press into the cookies once they come out of the over to make them look pretty?? I’m gonna try it out 😊 I’m drooling just thinking about it
Lorie says
Hi! So sorry for the delay. Yes, you can add pieces to the top. Make sure they aren’t too large so you don’t break anyone’s teeth. Ha!
Sarah says
What size of cookie scoop do you use?
Lorie says
It’s a 1.5 Tablespoon scoop
Sarah says
Thanks! Can't wait to try them out! 🙂
Lorie says
Enjoy them, Sarah!
Sara says
Wondering if anyone has frozen the dough and cooked them later?
Lorie says
Hi! Yes, I do freeze them. I prefer thawing them and then baking instead of baking from frozen.
Heather says
I made these last year and again this year for a cookie exchange. They are always a hit and my 8 yo daughters personal favorite!
Lorie says
Love hearing this, Heather! An 8 year old's approval means the world!!