Christmas Peppermint Chocolate Chip Cookies

If there’s one cookie that instantly feels like the holidays, it’s this one. These peppermint chocolate chip cookies are soft, chewy, and full of festive flavor, a perfect blend of rich chocolate and cool peppermint crunch. I first baked them for a neighborhood holiday cookie swap, and they disappeared faster than any other batch on the table! The secret is a quick dough chill for that bakery-style cookie texture everyone loves.

They’re also super easy to make ahead, freeze, or gift — making this the ultimate easy Christmas cookie recipe for busy bakers. Whether you’re hosting, gifting, or just craving a cozy treat, this peppermint-packed classic is always a win.

Love cookies with a twist? Try my [Brown Butter Chocolate Chip Cookies], [Vegan Peppermint Cookies], or more festive ideas in the [Holiday Baking Collection] next!

Why You’ll Love These Peppermint Chocolate Chip Cookies

• Classic meets festive: These peppermint chocolate chip cookies blend rich chocolate chips with crushed candy canes for the perfect holiday cookie twist.
• Soft & chewy texture: A quick dough chill keeps them thick and tender with crisp edges — just like bakery-style chocolate chip cookies.
• Easy ingredients: No fancy tools, just pantry staples you already have — butter, sugars, flour, eggs, and vanilla.
• Cookie swap winner: Pretty, peppermint-sparkled cookies that pack and gift beautifully — a must for any cookie exchange.

Peppermint Chocolate Chip Cookie Ingredients

Makes: about 24 cookies
Prep time: 15 minutes Chill time: 30 minutes Bake time: 10 minutes Total time: about 55 minutes

(US cups + metric weights for accuracy)

• Butter — 1 cup (2 sticks / 226 g): Use softened, not melted butter. It should dent when pressed but not look shiny or greasy. Too soft and your cookies will spread; too firm and they won’t mix evenly. Tip: If your butter gets too warm, chill it for 10 minutes before creaming.
• Granulated sugar — 1 cup (200 g): Adds structure and crisp edges. Measure by spooning into the cup, then leveling.
• Light brown sugar — 1 cup (210 g, packed): Brown sugar keeps the centers soft and chewy. Always pack it down in the cup — that bit of molasses adds both moisture and flavor.
• Eggs — 2 large (about 100 g total): Room-temperature eggs blend smoothly with the butter and sugar. Forgot to warm them? Soak in a bowl of warm (not hot) water for 5 minutes.
• Vanilla extract — 1 tsp (5 ml): Rounds out the chocolate and peppermint flavors. Real extract adds more warmth than imitation.
• All-purpose flour — 3 cups (360 g): Measure using the spoon-and-level method — too much flour makes dry, cakey cookies. Sift if your flour has been sitting a while.
• Salt — 1 ½ tsp (9 g): Don’t skip it! Salt balances sweetness and sharpens chocolate flavor. If using salted butter, reduce to about ¾ tsp.
• Baking soda — 1 tsp (6 g): Fresh baking soda helps cookies rise and spread evenly. Replace if it’s older than six months.
• Semi-sweet chocolate chips — 2 cups (340 g): Semi-sweet gives the best balance of sweet and rich. Try mixing dark and white chips for extra contrast.
• Candy canes, crushed — about 6 (≈ 80 g): Crush into pea-sized pieces, not dust — fine powder melts away. A few sprinkled on top before baking give that sparkly finish.
• Cornstarch (optional, 1 Tbsp / 8 g): Softens the dough and prevents over-spreading, giving bakery-style chewy centers. You can skip it if you like a crispier texture.

Substitutions & Add ons

• Gluten-free: Use a 1:1 GF baking blend; chill dough a bit longer.
• Dairy-free: Swap butter for vegan butter sticks.
• Extra minty: Add ¼ tsp peppermint extract with vanilla.
• Chocolate swap: Try white or dark chips—or a mix!
• Nutty twist: Add ½ cup chopped walnuts or pecans.
• Peppermint Chips: Substitute with peppermint baking chips or Andes mints.

How to Make Peppermint Chocolate Chip Cookies

Preheat & prep: Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper and set aside.

Combine dry ingredients: In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

Cream butter & sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

Add wet ingredients: Beat in the eggs one at a time, then mix in vanilla extract.

Add dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Don’t overmix.

Add mix-ins: Fold in chocolate chips and crushed peppermint candies. Optional: Reserve a few chocolate chips to press on top for a pretty finish.

Scoop & chill: Using a 1-inch cookie scoop, portion dough onto prepared baking sheet about 2 inches apart. Transfer the tray to the refrigerator and chill for 30 minutes to help cookies keep their shape.

Bake: Bake for 9–11 minutes, until edges are lightly golden and centers just set. Cool on the baking sheet for 5 minutes, then move to a cooling rack.

Variations

• White Chocolate Peppermint Cookies – swap half the chips for white chocolate; adds creamy sweetness and looks great on a holiday cookie platter.
• Extra Minty – add ¼ teaspoon peppermint extract for stronger flavor.
• Candy Cane Crunch – mix in crushed peppermint candies instead of candy canes for more color and texture.
• Vegan-Friendly – use plant-based butter and dairy-free chocolate chips; link to your vegan cookie recipes.
• Gluten-Free Option – substitute with a 1:1 gluten-free flour blend; chill dough a little longer.
• Decorate for the Holidays – drizzle with melted white chocolate or dip edges in crushed candy cane bits.

Storage & Freezer Tips

• Room Temperature: Store cooled cookies in an airtight container up to 5 days.
• Fridge Option: For longer freshness, store in the fridge up to 7 days — bring to room temp before serving.
• Freezing Baked Cookies: Layer with parchment in a freezer-safe container. Freeze up to 3 months. Thaw at room temperature for 15–20 minutes.
• Freezing Dough: Scoop dough balls, place on a sheet, and freeze until solid. Transfer to a zip-top bag. Bake from frozen, adding 2 minutes to the bake time.
• Bake From Frozen: Bake straight from frozen — just add 2 extra minutes to the bake time.

Holiday Gifting Ideas for Peppermint Cookies

• Gift-Ready Cookies: Stack cooled cookies in a holiday tin or mason jar lined with parchment. Add a ribbon and gift tag for an easy, homemade present.
• Make It a Mix-in-a-Jar Gift: Layer the dry ingredients in a clear jar, attach directions, and tie with a bow. It’s an easy, budget-friendly gift that still feels special.
• Pair with Hot Cocoa or Coffee: Bundle a few cookies with a small packet of cocoa mix or coffee beans. It’s the perfect cozy treat combo for neighbors or teachers.
• Freezer-Friendly for Future Gifting: Freeze dough balls or baked cookies up to three months. Thaw and rewrap with fresh ribbon when it’s time to gift again.

Did you make these peppermint chocolate chip cookies? Leave a ⭐⭐⭐⭐⭐ rating and a comment below, I love hearing how they turned out! And don’t forget to save this recipe on Pinterest for your next holiday baking weekend.

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