As I stood in the kitchen, the sweet scent of chocolate and peppermint wafted through the air, instantly enveloping me in the spirit of the holidays. These Peppermint Chocolate Chip Cookies are my go-to festive treat, combining the beloved softness of classic cookies with the exciting crunch of candy canes. In just 10 quick minutes of prep, you can create these chewy delights that are not only a hit at cookie swaps but also make for thoughtful gifts—perfect for sharing that warm, homemade love during the season. Plus, they’re freezer-friendly, allowing you to enjoy fresh-baked cookies anytime. So, are you ready to fill your kitchen with the cozy aroma of peppermint and chocolate? Let’s get baking!
Why You’ll Love These Cookies
Simplicity at Its Best: This recipe requires just 10 minutes of prep and no chilling time, making it perfect for those last-minute holiday baking sessions.
Irresistible Flavor Fusion: With the rich chocolate and fresh peppermint blend, each bite transports you to a winter wonderland, reminiscent of childhood holiday memories.
Crowd-Pleasing Treat: Ideal for cookie swaps or as thoughtful gifts, these cookies are sure to impress friends and family alike.
Versatile Freezer-Friendly Option: Bake a batch to enjoy now or freeze the dough for fresh cookies anytime—no special occasion needed!
Gooey Texture: Soft and chewy in the center, with crispy edges, these cookies deliver a delightful crunch from the candy canes that adds extra excitement.
For more festive goodies, check out my delicious Candy Cane Cookies or warm up with a slice of Dark Chocolate Peppermint!
Peppermint Chocolate Chip Cookies Ingredients
For the Cookie Base
- Unsalted Butter – Provides richness and moisture; ensure it’s at room temperature for easier creaming.
- Cream Cheese – Adds a tender texture and helps cookies stay soft; full-fat is best for optimal results.
- Granulated Sugar – Sweetens the cookies and contributes to their chewy texture.
- Brown Sugar – Introduces deeper sweetness and moisture from the molasses content.
- Eggs – Bind ingredients together and aid in leavening; use room temperature eggs for better mixing.
- Vanilla Extract – Enhances flavor; opt for pure vanilla extract for the best taste.
For the Dry Ingredients
- All-Purpose Flour – The main structure-building ingredient that gives cookies their form.
- Baking Soda – Acts as a leavening agent, helping cookies to rise slightly and become fluffy.
- Cream of Tartar – Stabilizes the dough and contributes to tenderness.
- Fine Sea Salt – Enhances flavor and balances sweetness.
For the Chocolate and Candy
- Semi-Sweet Chocolate – Provides rich chocolate flavor that melts beautifully.
- White Chocolate – Adds sweetness and a creamy texture to each cookie.
- Candy Canes – Gives a festive crunch and that delightful peppermint flavor to your Peppermint Chocolate Chip Cookies.
Step‑by‑Step Instructions for Peppermint Chocolate Chip Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure your Peppermint Chocolate Chip Cookies bake evenly and achieve that perfect chewy texture. While the oven warms up, line a baking sheet with parchment paper; this prevents the cookies from sticking and makes for easier cleanup.
Step 2: Prepare the Candy Canes
To add a festive crunch, place the candy canes in a ziplock bag. Using a rolling pin, gently smash them into small pieces, taking care not to pulverize them into dust. You want chunky bits that will create delightful bursts of peppermint flavor in your cookies.
Step 3: Cream the Butters and Sugars
In a large mixing bowl, combine room-temperature unsalted butter and cream cheese with granulated and brown sugars. Using a hand mixer, beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is essential as it creates the foundation for your gooey Peppermint Chocolate Chip Cookies.
Step 4: Incorporate the Eggs and Vanilla
Add the eggs to the creamed mixture, one at a time, mixing thoroughly after each addition. Next, pour in the vanilla extract and continue mixing until well blended. The combination of these wet ingredients enhances the flavor and helps bind the cookie dough together beautifully.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and fine sea salt. This step is crucial for evenly distributing the leavening agents, ensuring your Peppermint Chocolate Chip Cookies rise properly and have the perfect texture when baked.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want a soft cookie dough that maintains its structure. This is where the magic happens as everything comes together to form the perfect base for your festive treats.
Step 7: Fold in the Chocolates and Candy Canes
Using a spatula, carefully fold in the semi-sweet and white chocolate chunks, along with the crushed candy canes. This step infuses each cookie with delicious chocolatey flavor and refreshing peppermint bits that create a delightful crunch. You’ll want to make sure the mix-ins are evenly distributed.
Step 8: Scoop the Cookie Dough
Using a 3-tablespoon cookie scoop, drop mounds of dough onto the prepared baking sheet, making sure to leave enough space between each mound to allow for spreading. This ensures that your Peppermint Chocolate Chip Cookies bake evenly without merging together.
Step 9: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 12-14 minutes. Keep a close eye on them; the cookies should appear puffy and soft in the center, with just a hint of golden edges. Avoid overbaking to maintain that chewy center that everyone loves.
Step 10: Cool and Drizzle
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. For an extra touch of sweetness, if desired, drizzle the cooled cookies with melted white chocolate. This will elevate the festive look and flavor of your Peppermint Chocolate Chip Cookies.
What to Serve with Festive Peppermint Chocolate Chip Cookies
These delightful cookies are the perfect centerpiece for a joyful holiday gathering, but they shine even brighter with the right accompaniments that elevate your festive experience.
- Homemade Hot Cocoa: A rich, creamy cocoa pairs beautifully with the refreshing peppermint in the cookies, creating a cozy, heartwarming treat.
- Eggnog: The creamy, spiced flavors of eggnog complement the cookies’ sweetness and add a delightful holiday charm to your celebrations.
- Whipped Cream and Berries: Lightly sweetened whipped cream topped with fresh berries brings a fruity brightness to your dessert plate, balancing the richness of the cookies.
- Vanilla Ice Cream: Creamy vanilla ice cream served alongside warm cookies creates a delightful contrast, with melting chocolate and peppermint flavors merging in each bite.
- Peppermint Tea: A warm mug of peppermint tea enhances the festive spirit and cleanses the palate while harmonizing with the cookies’ flavors.
- Nutty Snack Mix: A crunchy, salty-sweet nut mix provides a delightful contrast in textures and flavors, making for a fun, munchable side to your cookies.
- Festive Fruit Salad: A light, colorful fruit salad with citrus and berries offers a refreshing, zesty companion that highlights the sweetness of the cookies.
- Sparkling Water or Juice: Bright, bubbly beverages like sparkling water or a festive juice punch cleanse the palate and add a celebratory flair to your dessert spread.
- Chocolate Dipped Strawberries: Indulge in the pairing of fresh strawberries dipped in chocolate, which echoes the rich chocolatey notes of the cookies while adding elegance to your table.
Make Ahead Options
These Peppermint Chocolate Chip Cookies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the dough up to 3 days in advance; simply scoop the mounds of dough onto a parchment-lined baking sheet and freeze them for 1 hour. Once frozen, transfer the dough balls to a ziplock bag and keep them in the freezer until you’re ready to bake. When you’re ready to enjoy fresh-baked cookies, just preheat your oven and bake the frozen dough straight from the freezer for an additional 1-2 minutes. This not only locks in flavor but ensures your cookies are just as delicious any day of the week!
Expert Tips for Peppermint Chocolate Chip Cookies
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Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother dough and better blending.
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Don’t Overmix: When combining wet and dry ingredients, mix until just combined to maintain the chewy texture of your Peppermint Chocolate Chip Cookies.
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Even Cookie Sizes: Use a cookie scoop for uniform dough mounds; this guarantees even baking and consistent results every time.
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Cooling Time: Always let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking apart.
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Freezing Tips: Freeze cookie dough in mounds on a sheet before transferring them to a ziplock bag for fresh cookies anytime within three months.
How to Store and Freeze Peppermint Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days to maintain their chewy texture and flavor.
Fridge: If you prefer a slightly firmer cookie, refrigerate in an airtight container for up to a week. Just allow cookies to reach room temperature before serving.
Freezer: For longer storage, freeze the dough in mounds on a parchment-lined baking sheet for 1 hour, then transfer to a ziplock bag. They can be stored for up to 3 months for fresh-baked treats anytime.
Reheating: To enjoy them warm, simply microwave for 10-15 seconds or pop them in a 350°F oven for 5-7 minutes until heated through.
Peppermint Chocolate Chip Cookies Variations
Feel free to add your own twist to these delightful cookies and make them truly your own!
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Dark Chocolate: Replace semi-sweet chocolate with dark chocolate for a bolder flavor that perfectly complements the peppermint.
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Nutty Addition: Fold in chopped walnuts or pecans for a nutty crunch that balances beautifully with the sweet, chewy cookie.
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White Chocolate Chips: Use white chocolate chips instead of chopped white chocolate for a quicker and easy mixing option.
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Mint Extract Boost: Intensify the peppermint flavor by adding a tiny splash of mint extract; just a few drops can make a delightful difference.
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Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a cookie that everyone can enjoy during the holidays.
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Coconut Flour Twist: Add a tablespoon of coconut flour for a hint of tropical flavor that pairs surprisingly well with chocolate and peppermint.
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Chocolate Dipped: Once cooled, dip the edges of your cookies in melted chocolate and sprinkle with extra crushed candy canes for an extra special touch.
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Spicy Kick: Add a pinch of cayenne pepper to the dough for a surprising warmth that complements the cool peppermint beautifully.
For more holiday inspiration, why not try these Chocolate Peppermint Cookies or a rich slice of Dark Chocolate Peppermint? Each variation brings unique joy to your festive baking!
Peppermint Chocolate Chip Cookies Recipe FAQs
How do I choose the best ingredients for my Peppermint Chocolate Chip Cookies?
Absolutely! For the best results, ensure your unsalted butter and cream cheese are at room temperature; this aids in achieving a creamy texture when mixing. Choose full-fat cream cheese for added moisture and tenderness. When selecting candy canes, look for ones without dark spots; vibrant candy canes will give your cookies a festive crunch and vibrant color.
How should I store my Peppermint Chocolate Chip Cookies?
I recommend storing your cookies in an airtight container at room temperature for up to 4 days. This helps maintain their soft and chewy texture. If you prefer a firmer cookie, you can refrigerate them in a container for up to a week—just allow them to return to room temperature before serving for the best flavor.
Can I freeze Peppermint Chocolate Chip Cookies?
Absolutely! To freeze the dough, first scoop mounds onto a parchment-lined baking sheet and freeze for about 1 hour. Once solid, transfer the dough balls into a ziplock bag, where they can be stored for up to 3 months. When you’re ready to bake, simply place the frozen dough on a baking sheet and add an additional minute or two to the baking time from frozen.
What if my cookie dough is too sticky?
Very! If you find your dough is excessively sticky, it could be due to overly warm ingredients or too much moisture. To troubleshoot, chill the dough in the refrigerator for 15-30 minutes; this should help firm it up for easier scooping. Always ensure your dry ingredients are well-measured, as excess liquid can lead to sticky dough.
Are Peppermint Chocolate Chip Cookies safe for my pets?
No, it’s important to note that chocolate, including semi-sweet and white chocolate, is toxic to dogs. If you’re making these cookies, be sure to keep them out of reach of your furry friends. For a safe treat, consider making dog-friendly varieties using pet-safe ingredients; your pup will appreciate the thought!
Irresistible Peppermint Chocolate Chip Cookies for the Holidays
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the candy canes in a ziplock bag and smash into chunks.
- Cream together the unsalted butter, cream cheese, granulated and brown sugars until fluffy.
- Add the eggs one at a time and then the vanilla extract, mixing well.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and fine sea salt.
- Combine the dry ingredients into the wet ingredients gently until just combined.
- Fold in the semi-sweet and white chocolate chunks along with the crushed candy canes.
- Scoop mounds of dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 12-14 minutes, until puffy and soft in the center with golden edges.
- Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack.
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