These peppermint chocolate chip cookies have classic chewy centers and are packed with loads of candy cane pieces and melty chocolate chips. Follow along with this easy recipe to find out how to make these festive holiday cookies.
Since you are here looking for the perfect holiday cookie, check out these Chocolate Peppermint Crunch Cookies, these Candy Cane Peppermint Shortbread Cutout Cookies, or this Festive Marbled Christmas Sugar Cookie Recipe.
This post is sponsored by my friends over at Imperial Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
This is the Best Peppermint Chocolate Chip Cookies
These Peppermint Chocolate Chip Cookies stand out as a perfect example of satisfying flavor and festive delight. Their combination of rich chocolate and icy peppermint creates a pairing of flavors that are a treat to your taste buds.
The texture is perfect, achieving a balance between the crispy edges of the cookies and a gooey center. What truly sets these cookies apart, however, is the ingenious infusion of peppermint essence. Each bite is like a celebration of the holidays.
Ingredients for this Peppermint Chocolate Chip Cookies Recipe
Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unsalted Butter: gives structure and richness to the cookies. Make sure it is slightly softened when you’re ready to use it.
- Imperial Sugar Brown Sugar: adds moistness as well as sweetness.
- Imperial Sugar Granulated Sugar: adds a pure sweet flavor without extra additives.
- Egg: is the glue that holds the shape of the cookie together.
- Vanilla Extract in the base of the cookies enhances the strength of the flavors.
- Flour: mixes with the wet ingredients to create a smooth and soft dough.
- Corn Starch: helps the cookie have a softer center and prevents too much spreading.
- Baking Soda: helps the cookies rise and makes them airy so they’re not too dense.
- Salt: added in all desserts helps balance out the sweetness.
- Semi-sweet Chocolate Chips: brings flavor and gooey texture when hot, and a crunchy snap when cold.
- Candy Canes: Crushed-up peppermint chips give these perfect cookies their Christmas spirit.
Why Imperial Sugar?
The texture of cookies is directly correlated qith the quality of the sugar that you use so I had to make sure I used something that would translate into the most perfect chewy cookie texture. Imperial Sugar does just that so next time you see it in stores, grab a bag and use it in your baking :)!
How to Make the Peppermint Chocolate Chip Cookies
Make sure to scroll down to the recipe card at the bottom of the page for the full step-by-step instructions!
- Preheat the oven, then line a baking sheet with parchment paper or Silpat.
- In a large bowl, cream the butter and both sugars together with a stand mixer or rubber spatula.
- Add in the vanilla and egg yolk and mix until everything is smooth and well incorporated.
- Add in the dry ingredients over the wet ingredient mixture, starting with the flour, cornstarch, baking soda, and salt, and mix again.
- Lastly, fold in the chocolate chips and crushed candy canes. Then using a large cookie scoop, scoop out the cookie dough into 10 4-tablespoon cookie dough balls and place them on the prepared baking sheet.
- Place them on the prepared baking sheet and bake. Don’t worry if they look underdone or gooey in the middle. That’s what we’re going for, they will continue to bake even after you pull them out of the oven to cool.
- Top the cookies with extra chocolate chips and crushed peppermint candies as soon as they come out of the oven. Keep them on the cookie sheet for 5 minutes then transfer to a cooling rack to get them to room temperature.
Why You Need to Make this Recipe!
- These peppermint chocolate cookies only require a few simple ingredients that you can easily find at grocery stores.
- These are the perfect Christmas cookies to get you and your household ready for the holiday season.
- This is a great festive cookie to take to a holiday cookie exchange!
Frequently asked questions – FAQ
How to Store Peppermint Chocolate Chip Cookies
Store your cookies in an airtight container and put them in the fridge for up to two weeks.
You could also freeze them for up to a few months. If you want to put in extra effort and ensure these chewy cookies stay as fresh as possible, use plastic wrap before placing them inside the container.
Where Can I Find Peppermint Candy?
You can find peppermint sticks at your local grocery store in either the candy aisle or the baking aisle. They’re usually only available during the holiday season. I love to stock up on them during the months of November and December but you could also find them on Amazon!
Can I Make these Candy Cane Chocolate Chip Cookies Ahead of Time?
Of course! It would be a great idea to make a large batch at the start of holidays to be better prepared!
Simply make the cookie dough, flash freeze the balls on prepared baking sheets in the freezer, then keep them in an airtight container in the freezer until you’re ready for fresh cookies.
Allow the cookies to thaw before baking and enjoy!
What If I Don’t Use Semi-Sweet Chocolate Chips?
Instead of semi-sweet chocolate chips, you could use dark chocolate chips for less sweetness, milk chocolate chips for more sweetness, or white chocolate chips for a whole different flavor.
What Other Flavors Could I Try?
- Add different types of chocolate chips into the cookie dough for a fun twist on these. White chocolate chips pair so well with the peppermint flavors.
- For an even stronger peppermint flavor, add a little peppermint extract to the cookie dough.
The Best Peppermint Chocolate Chip Cookies Recipe
Peppermint chocolate chip cookies
Ingredients
- ½ cup butter Slightly softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1& ½ cup flour
- 2 tablespoon corn starch
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup semi sweet chocolate chips more for topping
- 5 candy canes crushed up, more for topping
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper or silpat.
- In a medium bowl, cream the butter and both sugars together. Add in the vanilla and egg and mix until everything is smooth and well incorporated.½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
- Add in the dry ingredients over the wet ingredient mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until combined.1& ½ cup flour, 2 tablespoon corn starch, ½ teaspoon baking soda, ½ teaspoon salt
- Fold in the chocolate chips and crushed candy cane pieces, then using a large cookie scoop, scoop out the cookie dough into 10 4-tablespoon cookie dough balls and place on the prepared baking sheet.¾ cup semi sweet chocolate chips, 5 candy canes
- Place them on the prepared baking sheet and bake for 10 minutes. Don't worry if they look underdone or gooey in the middle. That's what we want, they will continue to bake even after you pull them out of the oven to cool.
- Top the cookies with extra chocolate chips and crushed candy cane pieces as soon as they come out of the oven, cool on the cookie sheet for 5 minutes then transfer to a cooling rack.
Notes
- To measure out the flour, use the spoon and sweet method. Spoon the flour into the measuring cup and sweep the excess off with a flat knife or spatula. This will give you a more accurate measurement next to weightings. (USE A KITCHEN SCALE IF YOU HAVE)
- The tops will be puffy when you pull these cookies out of the oven but it’s okay because they will deflate as they rest and cook a little longer on the baking sheet while cooling.
Nutrition
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