Can I make these cookies without candy canes?

Yes, simply skip them or substitute crushed peppermint bark. The cookies will still have a delicious minty flavor.

How do I keep the cookies soft after baking?

Store them in a sealed container with a small slice of bread. The moisture from the bread helps maintain that chewy texture.

Can I use dark chocolate instead of semi-sweet chips?

Absolutely! Dark chocolate adds a deeper flavor that balances the sweetness of the candy canes.

Can I double this recipe for a cookie exchange?

Yes. Double all ingredients and bake in batches. Be sure to chill the dough between rounds.

How far in advance can I make the dough?

You can prepare the dough up to three days ahead and refrigerate it tightly covered. This even enhances the flavor, making them the best peppermint desserts for planning ahead.

Can I turn this recipe into cookie bars?

Yes, spread the dough into a lined baking pan and bake for 20–22 minutes. Slice into squares once cooled for chewy, minty cookie bars.

How can I make them gluten-free?

Use a cup-for-cup gluten-free flour blend, and the results will still be soft, chewy, and festive.

Peppermint Chocolate Chip Cookies Recipe

Description

These Peppermint Chocolate Chip Cookies are soft, chewy, and bursting with festive peppermint and chocolate flavor. Perfect for the holidays, they combine melted butter, brown sugar, and peppermint extract for a cozy Christmas aroma. Each bite brings rich chocolate, refreshing mint, and a delightful candy cane crunch a must-bake for the holiday season.

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup crushed candy canes or peppermint candies

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Instructions

In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
In a large bowl, whisk melted butter with both sugars until smooth and glossy.
Add the egg, egg yolk, vanilla, and peppermint extract, mixing well.
Gradually add dry ingredients to wet, stirring until just combined.
Fold in chocolate chips, white chocolate chips, and crushed candy canes.
Cover dough and refrigerate for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls and place on baking sheet.
Bake for 10–12 minutes, until edges are set but centers are slightly underbaked.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chill the dough for thicker cookies. Sprinkle extra crushed candy canes on top before baking for a festive touch. To keep cookies soft, store in an airtight container with a slice of bread.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg