Peppermint Chocolate Chip Cookies Recipe made with flour, butter, brown sugar, granulated sugar, eggs, vanilla, peppermint extract, chocolate chips, cinnamon, and crushed peppermint candies.

There’s something about peppermint and chocolate together that makes a cookie feel like it came straight from a holiday movie kitchen. You know the kind — warm lights, cozy sweaters, someone pretending they’re not sneaking cookie dough, and maybe a little flour on the counter that everyone quietly ignores. This Peppermint Chocolate Chip Cookies Recipe gives me exactly that feeling. It’s familiar like a classic chocolate chip cookie, but the peppermint pieces make it feel a little more festive, a little more fun, and, honestly, a little harder to stop eating.

I’ve always had a soft spot for chocolate chip cookies because they’re the kind of dessert that doesn’t ask too much from you. They’re simple. Comforting. Very “I had a long day and I deserve something warm from the oven.” But when December rolls around, or even when I’m just pretending it’s December because I want candy canes, I like giving them a holiday twist. That’s where these peppermint chocolate chip cookies come in. They still taste cozy and buttery, but the peppermint extract and crushed candy canes add that bright, cool flavor that makes the whole batch feel special.

These cookies remind me of those holiday baking afternoons when everything starts out organized and then, suddenly, the kitchen looks like Santa’s workshop had a small accident. The butter is softening, the baking sheets are lined, and you feel pretty put together. Then the candy canes get crushed, and somehow peppermint dust ends up on the counter, your sleeve, and probably the floor. Sound familiar? I always say I’m going to keep things neat, and then ten minutes later I’m using a rolling pin like a tiny holiday hammer. It’s not elegant, but it gets the job done.

What I love most about this Peppermint Chocolate Chip Cookies Recipe is that it doesn’t try too hard. Some holiday cookies are beautiful, yes, but they also require steady hands, three icing colors, and the emotional strength of a pastry chef. These cookies? Much more relaxed. You mix the dough, fold in chocolate chips and crushed peppermint candies, chill it for a short 15 minutes, scoop, bake, and that’s that. They look festive without needing a decorating committee.

The flavor has a nice balance, too. Peppermint can be a little pushy if you let it. Too much and suddenly your cookie tastes like a candy cane moved into a toothpaste factory. Not ideal. Here, the peppermint extract gives the dough that cool holiday flavor, but the vanilla and brown sugar keep it soft and warm. The cinnamon is subtle, almost like background music. You may not shout, “Oh wow, cinnamon!” but you’ll feel that cozy little something.

And the chocolate chips? They’re the grounding force. Milk chocolate makes the cookies sweeter and softer, while semi-sweet chocolate gives them a bit more balance. I usually lean semi-sweet, but around the holidays, I say follow your cookie heart. If you want a mix of both, do it. The Nice List will not deduct points for chocolate enthusiasm.

This Peppermint Chocolate Chip Cookies Recipe makes about 2 to 3 dozen cookies, depending on how big you scoop them. That means it’s perfect for Christmas cookie trays, cookie swaps, treat boxes, bake sales, or the kind of “just because” baking where half the cookies mysteriously disappear before they ever reach a plate. No judgment. Warm cookies have a way of creating poor decision-making in the best possible way.

Why you’ll Love this Peppermint Chocolate Chip Cookies Recipe?

This Peppermint Chocolate Chip Cookies Recipe works because it keeps the cozy parts of a classic chocolate chip cookie and adds just enough peppermint to make it feel festive. The cookie base is buttery and soft, the brown sugar adds that slight caramel-like sweetness, the chocolate chips melt into little pockets, and the crushed peppermint candies bring crunch and color. It’s a holiday cookie, but not one that makes you clear your entire afternoon just to make it happen.

The texture is one of the best parts. The butter and brown sugar help make these cookies soft and slightly chewy, while the granulated sugar gives the edges a gentle crispness. I like a cookie that has a little contrast — soft middle, lightly crisp edge, melty chocolate, crunchy peppermint pieces. It keeps every bite interesting without being too busy.

The short chill time is also a win. Some cookie doughs need hours in the fridge, and while I understand the science, I don’t always have the patience. This dough chills for just 15 minutes, which feels reasonable. It gives the butter a little time to firm up and helps the cookies hold their shape in the oven. It’s like telling the dough, “Pull yourself together, we’re baking.”

The flavor is festive without being overwhelming. That’s important with peppermint chocolate chip cookies, because peppermint extract can go from charming to aggressive really fast. The vanilla extract rounds it out, the cinnamon adds warmth, and the chocolate chips keep everything familiar. The result is a cookie that tastes like Christmas, but still feels like a chocolate chip cookie at heart.

Another nice thing about this holiday chocolate chip cookie recipe is how easy it is to share. Since it makes 2 to 3 dozen cookies, you can fill a cookie tin, bring them to a party, or add them to a holiday dessert board. And because they already have peppermint pieces mixed in, they look festive without any extra decorating. No piping bags. No royal icing. No tiny cookie art that makes you question your life choices.

These cookies also travel pretty well once they’re cooled. That makes them a good choice for edible gifts or holiday gatherings. I’ve learned the hard way that some cookies are beautiful until you try to move them, and then they become crumbs with ambition. These are sturdier, which is helpful when you’re packing them into tins or carrying them to someone’s house.

Ingredient Notes

The ingredients in this Peppermint Chocolate Chip Cookies Recipe are simple, but they each do something useful. You’re building a cookie that’s soft, sweet, minty, chocolatey, and a little warm from the cinnamon. Nothing too complicated, just good cookie basics with a holiday twist.

• Flour: All-purpose flour gives these cookies structure. I always try to measure flour carefully because too much can make cookies dry or heavy. If you scoop straight from the bag and pack it down, you might accidentally add more than you need. Been there, unfortunately.
• Baking soda: Baking soda helps the cookies spread and brown properly. It gives them that classic chocolate chip cookie texture, so the cookies don’t bake up too stiff.
• Kosher salt: Salt balances the sweetness and makes the chocolate and peppermint flavors stand out more. It might seem like a tiny detail, but cookies without enough salt can taste a little flat.
• Cinnamon: The cinnamon is subtle, but I really like what it does here. It adds a warm background flavor that makes the cookies feel extra cozy. It doesn’t turn them into spice cookies, don’t worry. It’s more of a little holiday whisper.
• Unsalted butter: Room-temperature butter creams better with the sugars and helps create a soft, rich cookie dough. The butter should be softened, not melted. If it’s too soft or oily, the cookies may spread more than you want.
• Brown sugar: Brown sugar adds moisture and a gentle caramel flavor. It’s part of what makes these Peppermint Chocolate Chip Cookies soft and chewy.
• Granulated sugar: Granulated sugar adds sweetness and helps the edges bake up with a slight crispness. The mix of brown sugar and granulated sugar gives the cookies a nice balance.
• Vanilla extract: Vanilla helps soften the peppermint flavor and gives the cookies that classic chocolate chip cookie taste. It keeps the mint from feeling too sharp.
• Peppermint extract: Peppermint extract is what gives this Peppermint Chocolate Chip Cookies Recipe its cool holiday flavor. Measure carefully. Peppermint extract is not shy, and it will absolutely take over if you let it.
• Eggs: Eggs help bind the dough and add moisture. They also help the cookies bake with the right structure.
• Chocolate chips: You can use milk chocolate or semi-sweet chocolate chips. Milk chocolate makes the cookies sweeter and creamier, while semi-sweet gives them a more balanced flavor. Both work, so it really depends on your mood.
• Crushed peppermint candies or candy canes: These add crunch, color, and extra peppermint flavor. Crush them into small pieces so they mix evenly into the dough. Big chunks can melt oddly, and nobody needs peppermint lava on their baking sheet.

How to Make Peppermint Chocolate Chip Cookies Recipe?

Making this Peppermint Chocolate Chip Cookies Recipe is pretty straightforward. You’ll mix the dry ingredients, cream the butter and sugars, add the eggs and extracts, combine everything into a dough, fold in the chocolate chips and peppermint pieces, chill briefly, scoop, bake, and cool. It’s the kind of recipe that feels festive without making you work too hard.

Step 1: Preheat the oven and prepare the baking sheets.
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside. Parchment makes cleanup easier and helps prevent sticking, which is especially helpful when crushed peppermint candies are involved.

Step 2: Sift the dry ingredients.
Sift the flour, baking soda, cinnamon, and kosher salt into a bowl. This helps remove lumps and makes sure the baking soda, cinnamon, and salt are spread evenly through the flour. It’s a small step, but it helps the cookies bake more evenly.

Step 3: Cream the butter and sugars.
In a large bowl, beat the room-temperature butter, brown sugar, and granulated sugar until creamy. This step helps create a soft texture. The mixture should look smooth and slightly fluffy, but don’t stress if it’s not bakery-show perfect.

Step 4: Add the eggs and extracts.
Add the eggs, vanilla extract, and peppermint extract. Beat again until everything is combined. The peppermint brings the festive flavor, while the vanilla rounds it out. The eggs help pull the dough together.

Step 5: Add the dry ingredients to the wet ingredients.
Slowly add the dry mixture to the butter mixture. Mix until the dough comes together. Once the flour is added, try not to overmix. Overmixing can make cookies tougher, and we want these peppermint chocolate chip cookies to stay soft and tender.

Step 6: Fold in the chocolate chips and crushed peppermint.
Add the chocolate chips and crushed peppermint candies or candy canes. Fold them in until they are evenly distributed. I like to make sure every scoop gets both chocolate and peppermint because nobody wants the one cookie that missed the fun.

Step 7: Chill the dough.
Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes. This short chill helps the dough firm up so it’s easier to scoop and less likely to spread too much while baking.

Step 8: Scoop the dough.
Use a cookie scoop or tablespoon measuring spoon to scoop 1 to 2 tablespoons of dough for each cookie. Place the dough balls on the prepared baking sheets, leaving space between them so they can spread.

Step 9: Bake the cookies.
Bake for 12 to 17 minutes, depending on the size of your cookies. Smaller cookies will bake faster, while larger cookies need more time. The edges should look set, and the centers may still look slightly soft. That’s okay. They will firm up as they cool.

Step 10: Cool on the baking sheets.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This helps them set before moving. Fresh cookies are delicate little things, even when they look sturdy.

Step 11: Transfer to a cooling rack.
Move the cookies to a cooling rack and let them cool completely before storing. Or eat one while it’s still warm and melty. I mean, technically that’s quality control.

Storage Options

This Peppermint Chocolate Chip Cookies Recipe stores well, which makes it a great choice for holiday baking. Just let the cookies cool completely before storing them. If you pack warm cookies into a container, the steam can make them too soft, and not in a good way.

For room-temperature storage, place the cooled cookies in an airtight container. They should stay fresh for up to 5 days. If you want to help keep them soft, add a small piece of bread to the container. The cookies will absorb a bit of moisture from the bread. It’s a funny little trick, but it works.

You can refrigerate the cookies if your kitchen is warm, though I usually prefer keeping cookies at room temperature for the best texture. If you do refrigerate them, let them sit out for a few minutes before serving so they soften slightly.

These peppermint chocolate chip cookies also freeze nicely. Place the cooled cookies in a freezer-safe bag or container, using parchment paper between layers if needed. Freeze for up to 2 months. When you’re ready to enjoy them, thaw at room temperature.

The dough can be made ahead as well. Refrigerate the dough for up to 24 hours before baking. If it gets too firm, let it sit at room temperature for a few minutes before scooping. You want scoopable dough, not a peppermint-flavored brick.

You can also freeze the dough balls. Scoop the dough onto a baking sheet, freeze until firm, then transfer the frozen dough balls to a freezer-safe bag. Bake from frozen and add a couple extra minutes if needed. Future-you will feel very smart pulling cookie dough from the freezer on a busy day.

Variations & Substitutions

This Peppermint Chocolate Chip Cookies Recipe is easy to customize, which is always nice during holiday baking. You can change the chocolate, adjust the mint flavor, leave out the cinnamon, or make smaller cookies for gift boxes. There’s room to play a little.

• Use semi-sweet chocolate chips: Semi-sweet chocolate gives the cookies a balanced flavor. It keeps them from tasting too sweet and works really well with peppermint.
• Use milk chocolate chips: Milk chocolate makes the cookies sweeter and creamier. If you love a classic sweet chocolate chip cookie, this is a good option.
• Use dark chocolate chips: Dark chocolate adds a deeper flavor and pairs beautifully with peppermint. It makes the cookies taste a little more grown-up, if cookies can be grown-up. Maybe they can.
• Add white chocolate chips: White chocolate gives these holiday peppermint cookies a pretty festive look and a creamy sweetness. It’s especially nice if you’re making cookie boxes.
• Use a chocolate mix: Mix semi-sweet, milk, dark, or white chocolate chips for extra flavor and a more fun appearance. More chocolate rarely causes problems.
• Add extra crushed peppermint on top: Press a few peppermint pieces onto the tops of the dough balls before baking. This makes the cookies look more festive and gives the tops extra crunch.
• Skip the cinnamon: If you want a more classic peppermint chocolate chip flavor, leave out the cinnamon. The cookies will still be delicious.
• Make them extra minty: Add a tiny bit more peppermint extract if you really love mint. Go slowly, though. Peppermint extract is strong and can take over very quickly.
• Make smaller cookies: Use 1 tablespoon of dough for smaller cookies. Reduce the bake time and check them early so they don’t overbake.

What to Serve With Peppermint Chocolate Chip Cookies Recipe?

This Peppermint Chocolate Chip Cookies Recipe pairs well with warm drinks, cold milk, holiday desserts, and anything cozy. The cookies are buttery, chocolatey, and minty, so they fit right into Christmas trays, movie nights, and edible gift boxes.

• Hot cocoa: Hot cocoa and peppermint chocolate chip cookies are such a cozy pair. The mint and chocolate flavors work together beautifully, especially if you add marshmallows. Because why not?
• Coffee: Coffee balances the sweetness and goes really well with the chocolate chips. A cookie with afternoon coffee feels like a small reward for surviving the day.
• Cold milk: Milk and cookies are classic for a reason. These cookies are sweet, minty, and chocolatey, so a cold glass of milk is perfect.
• Peppermint mocha: If you love peppermint and chocolate together, serve these cookies with a peppermint mocha. Is it a lot of peppermint? Maybe. But sometimes that’s exactly the point.
• Vanilla ice cream: Sandwich vanilla ice cream between two cookies or serve a scoop on the side. This turns the cookies into a simple dessert without much effort.
• Holiday cookie trays: Add these cookies to a tray with sugar cookies, gingerbread, snowball cookies, fudge, and peppermint bark. They bring chocolate, mint, and a cheerful pop of candy cane color.
• Chocolate dipped pretzels: The salty crunch of pretzels pairs nicely with the sweetness of the cookies. Sweet and salty always has my attention.
• Tea: Black tea, vanilla tea, or chai works well with these cookies. Chai especially brings out the warm cinnamon note.
• Edible gifts: Pack these Peppermint Chocolate Chip Cookies into holiday tins, treat bags, or cookie boxes. They’re sturdy enough to travel and festive enough to feel thoughtful.

FAQ

What kind of chocolate chips should I use?

Milk chocolate or semi-sweet chocolate chips both work well. Semi-sweet chocolate gives a more balanced flavor, while milk chocolate makes the cookies sweeter. You can also use a mix if you can’t decide.

Why did my cookies spread too much?

The butter may have been too soft, or the dough may not have chilled long enough. Also, avoid placing dough on hot baking sheets because that can make the butter melt too quickly.

Can I leave out the peppermint extract?

Yes, but the cookies will have a lighter mint flavor. The crushed peppermint candies will still add some peppermint taste, but the extract gives the dough its main minty note.

How do I keep the cookies soft?

Store the cookies in an airtight container. Add a small piece of bread to the container if you want to help keep them soft longer. Just replace the bread if it gets dry.

This Peppermint Chocolate Chip Cookies Recipe is sweet, buttery, minty, chocolatey, and full of holiday personality. It’s basically a classic chocolate chip cookie with a festive peppermint scarf on, and honestly, I think that’s a pretty lovely thing.

Make this Peppermint Chocolate Chip Cookies Recipe for Christmas parties, cookie swaps, edible gifts, movie nights, or whenever you want a cookie that feels cheerful without being complicated. They’re cozy, crunchy, soft, and just festive enough to make the kitchen feel a little brighter. Can’t wait to hear what you think — are you using milk chocolate, semi-sweet, or tossing in every chocolate chip you can find?