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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 (1/4- 1/2 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!
Ingredients
- ½ c unsalted butter, softened
- 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 tsp vanilla
- ½ tsp sea salt
- ½ tsp baking soda
- ¾ c white chocolate chips
- ¾ c dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces, about 1/4 cup plus a tablespoon
Instructions
- Using a hand or standing mixer, cream butter, sugar and brown sugar until nice and creamy. (Mix for at least 3-4 minutes –don't skip this part!*)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 for about 30-60 minutes, seal tightly and chill up to 3 days before baking. (Allow to sit out 10-15 minutes before you bake them if you chill longer than about 2 hours.)
- 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 9-12 minutes or until cookies look slightly golden. When cookies come out of the oven, you can "pull them together" by putting a circle cookie cutter or biscuit cutter around each cookie and gently scoot them to form nice round cookies. Do not overbake your cookies–pull them out just before you think they are done.
- Allow to cool for several minutes before transferring to your mouth–er, a cooling rack.
Video
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.
*Make sure to cream the butter and sugar for at least 3 minutes. When creaming butter and sugar, air pockets are created. If your butter is too warm at the start, or if you don’t cream for long enough, you can end up with super flat cookies.
**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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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What can I substitute candy canes with?
Also can I use bread flour in this recipe?
Hi! Peppermint candies will work just fine. I have not made them with bread flour so not sure that will work. Sorry!
Thank you and can I substitute white chocolate chips for semi sweet or dark chocolate chips?
Are you wanting to do all white chocolate chips? You should be ok!
These cookies came out amazing!! I “healthified” it by using vegan butter and coconut sugar from Trader Joe’s and they still were perfect. Thank you!! Will recommend to others!
So so happy to hear this! Our absolute favorite!
Hi, I was wondering if you have frozen the baked cookies and how they hold up being frozen. I am getting ready to make a batch, but a little early to keep till Christmas.
Hi! Yes, I freeze them every year. I find that they lose a touch of softness when you freeze them but other than that, as long as they are in a freezer safe container, you are good to go!