Peppermint Chocolate Chip Cookies are the wintery take on a classic cookie. Peppermint extract, crushed candy cane and two kinds of chocolate combine for a festive cookie perfect for the holidays.
These cookies are a variation on a popular salted chocolate chunk cookie, with a crisp edge, chewy center and the bright touch of peppermint. The combination of milk chocolate chunks and semi-sweet chips gives a range of textures and melty pockets of chocolate.
WHY YOU WILL LOVE THESE
Chocolate & peppermint: a classic holiday pairing that always delights.
Thick & chewy: a chewy interior with a slightly crisp edge.
Two kinds of chocolate: milk chocolate chunks for melty puddles and semi-sweet chips for structure and contrast.
INGREDIENT NOTES
- Butter: Bring butter to room temperature so it creams properly with the sugars.
- Turbinado sugar: Adds texture and a light crunch; granulated sugar can be substituted if needed.
- Peppermint extract: Provides a clean peppermint note; swap for vanilla if preferred.
- Chocolate: Use chopped chocolate bars plus chips for a mix of melty and firmer pieces.
- Candy canes: Crush with a rolling pin or pulse briefly in a blender for small pieces.
STEP BY STEP INSTRUCTIONS
Step one: In a stand mixer fitted with a paddle attachment, cream the butter with the brown sugar, granulated sugar and turbinado sugar on medium-high until light and fluffy, about 3–4 minutes.
Step two: Add the eggs one at a time, mixing on low until incorporated. Stir in vanilla and peppermint extract.
Step three: On low speed, gradually add the baking powder, baking soda, salt and flour. Mix just until most of the flour is incorporated; a few streaks are fine to avoid overmixing.
Step four: Chop the milk chocolate bar into a mix of larger and smaller chunks. Fold in the chocolate chunks, semi-sweet chocolate chips and crushed candy cane pieces.
Step five: Scoop the dough into large balls (a 1/4-cup or large cookie scoop works well). Chill the scooped dough for at least 2 hours; 24 hours yields deeper flavor and less spread.
Step six: Preheat the oven to 365°F (185°C). Arrange 6 chilled dough balls on a parchment-lined sheet, sprinkle lightly with flaked sea salt, and bake for 12–14 minutes. Aim for golden edges and a slightly glossy center.
EXPERT BAKING TIPS
You can bake the dough balls straight from the fridge or frozen—no need to let them come to room temperature first. If some cookies spread unevenly, use a spatula right after baking to neaten the edges while still warm.
FAQ
No, but chilling improves flavor and reduces spreading for thicker, chewier cookies.
Yes. Both dough and baked cookies freeze well. Bake from frozen if desired—add a minute or so to the bake time if needed.
Yes. Mint extract yields a milder, sweeter mint flavor compared with the sharper peppermint extract.
STORING AND FREEZING
Store baked cookies in an airtight container at room temperature for 2–3 days. Prepared dough can be kept in the refrigerator for up to a week.
Freezing
Freeze baked cookies in an airtight container for 2–3 months. Freeze scooped dough balls on a tray, then transfer to a sealed bag to bake later one batch at a time.
OTHER MINT RECIPES TO TRY
Try other mint-forward treats such as mint brownies, peppermint crinkle cookies, or white chocolate peppermint pretzel cookies for more holiday flavor.
If you make these, please leave a star review and share your feedback—we love hearing how they turned out.
Peppermint Chocolate Chip Cookies
Brooke Homec
Ingredients
- 1 cup (227 g) butter
- 1 ½ cups (330 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) turbinado sugar (or granulated)
- 2 large eggs
- 2 tsp vanilla
- 1 tsp peppermint extract (or vanilla)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups (420 g) all-purpose flour
- 7 oz (≈198 g) milk chocolate bar, chopped
- 1 cup (180 g) semi-sweet chocolate chips
- ½ cup (113 g) crushed candy cane pieces
- Flaked sea salt for sprinkling
Instructions
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Place butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 3–4 minutes.
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Add eggs one at a time on low speed, then beat in vanilla and peppermint extract.
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Slowly mix in baking powder, baking soda, salt and flour. Stop when most flour is incorporated to avoid overmixing.
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Stir in chopped chocolate, chocolate chips and crushed candy cane pieces.
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Scoop dough into ¼-cup balls. Chill on a parchment-lined sheet for at least 2 hours (24 hours preferred).
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Preheat oven to 365°F (185°C). Place 6 chilled dough balls on a sheet, sprinkle with flaked sea salt, and bake 12–14 minutes until edges are golden and centers remain glossy. If needed, reshape edges with a spatula right after baking.
Notes
Butter and eggs should be slightly cool—not straight from the fridge and not completely warm. Let sit 15–30 minutes before starting.
Measurements are provided in cups and grams. For best accuracy use grams and a kitchen scale. If measuring flour by cup, spoon it into the cup rather than scooping to avoid packing.
Nutrition
Carbohydrates: 39 g
Protein: 3 g
Fat: 14 g
Let us know how it was!