These Chocolate Chip Peppermint Cookies are soft and chewy and fully loaded with crunchy peppermint candy bits. They’re perfect for serving during the holiday season, or whenever a chocolate and peppermint craving hits.
Jump to:
- Peppermint Chocolate Chip Cookies
- Ingredients in Chocolate Chip Candy Cane Cookies
- How to Make Candy Cane Chocolate Chip Cookies
- Tips to Make the Best Peppermint Chocolate Chip Cookies
- Frequently Asked Questions
- Storing and Freezing Instructions
- Chocolate Chip Peppermint Cookies Recipe
- More Easy Christmas Cookie Recipes
Peppermint Chocolate Chip Cookies
Chocolate Chip Peppermint Cookies use just one simple ingredient to transform everyone’s favorite cookie into something festive: crushed candy canes. The flavor combo of candy cane and chocolate is one that everyone seems to love, and it comes through perfectly in every bite.
Even if it’s not Christmas, you can still enjoy these crushed candy cane cookies by substituting crushed peppermint candies instead. We like to use both semi-sweet and white chocolate chips, but you could also use peppermint chocolate chips or a combination of all three.
For all of the super chocolate-lovers out there, give our Candy Cane Chocolate Cookies a try, too.
Ingredients in Chocolate Chip Candy Cane Cookies
- Butter - use unsalted, room temperature butter.
- Sugar - regular white granulated sugar.
- Brown Sugar - we like to use light brown sugar for this recipe.
- Eggs - any kind of large eggs will work. It’s best if they are at room temperature so that they don’t “shock” the butter when you add them.
- Vanilla Extract - pure vanilla extract tastes best.
- Peppermint Extract - you should be able to find peppermint extract or flavoring in the same area that you would find vanilla extract. This isn’t crucial, but does boost the peppermint flavor in a very good way!
- Salt - we like to use sea salt.
- Baking Powder and Baking Soda - the combination of these two ingredients helps the cookies to rise and stay nice and soft.
- Flour - we use all-purpose flour for this recipe.
- Chocolate Chips - we usually use a combination of both dark (or semi sweet) chocolate chips (Guittard brand are amazing!) and white chocolate chips. You could also substitute peppermint chips if you can find them.
- Crushed Candy Canes - during the holiday season, you can find candy canes everywhere! You should be able to find crushed peppermints, or you can crush up candy canes on your own using a rolling pin, glass or even a hammer. If you decide to make these at a different time of year, you can also always use peppermint candies.
How to Make Candy Cane Chocolate Chip Cookies
- Make the dough. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine. In a separate large bowl, whisk together the baking powder, baking soda and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary. Add the chocolate chips and crushed candy canes and mix on low just until combined. Do not overmix!
- Scoop the cookies. Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
- Bake. Bake in a preheated 350 degree oven for 9-11 minutes, or until lightly golden brown and set around the edges. Top with extra crushed candy canes and chocolate chips as soon as they come out of the oven, if desired.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Enjoy!
Tips to Make the Best Peppermint Chocolate Chip Cookies
- Remember that candy canes melt. Any large chunks left inside the cookie will melt in the oven. This is especially important to remember if you have large chunks on the edges of your cookie dough balls. Crushing them up more finely helps immensely! If you continue having trouble with this, you can sprinkle crushed candy canes over the cookies as they come out of the oven instead.
- Mix up the types of chocolate chips that you use. You can use dark chocolate, white chocolate or even peppermint chocolate chips. Feel free to add even more than the recipe calls for if that’s your thing.
- Do not overbake! No one likes an overbaked chocolate chip cookie. Ok, maybe some people do, but we love the chewy centers. Be sure that you remove them from the oven just when the edges start to become golden brown, but the centers are still soft.
- Room temperature ingredients. Getting your ingredients to room temperature is key to making perfect cookie dough. It ensures a nice, homogenous mix without having to overmix.
- Chilling the dough. Unless you are really running short on time, it’s always a good idea to chill your cookie dough. It helps them from getting too flat, and keeps them nice and chewy. Once scooped, even a 30 minute chill in the fridge can make a difference. But, you can refrigerate for up to 24 hours.
Frequently Asked Questions
When it comes to the size of your crushed candy cane bits, there really is a perfect balance to be had. You have to keep in mind that not only does no one want a cracked tooth, but large pieces of candy cane are more likely to ooze and melt out of the cookie in the oven.
But on the flip side, you probably want more than just a candy cane dust mixed into your cookies. We find a nice balance to be when the largest pieces are roughly the size of the chocolate chips.
Yes! You can make the cookie dough the day before and store in the fridge to bake the next day. Or, you can freeze the cookie dough for up to 3 months. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Transfer to freezer bags for easier storage. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
Storing and Freezing Instructions
- Storing baked cookies: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
- Freezing cookie dough: Cookie dough freezes great. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Then, transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
- Freezing baked cookies: You can also freeze baked cookies for up to 3 months, if you happen to have a lot left over. You should freeze them in an airtight container separated by layers of parchment paper. You can thaw either in the fridge or at room temperature.
Chocolate Chip Peppermint Cookies Recipe
Ingredients
- 1 cup Butter room temperature
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 large Eggs room temperature
- 2 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract optional
- ¾ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 cups All-Purpose Flour
- 1 cup Dark Chocolate Chips or peppermint chocolate chips
- 1 cup White Chocolate Chips
- 1 cup Crushed Candy Canes
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine.
- In a separate large bowl, whisk together the baking powder, baking soda and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary.
- Add the chocolate chips and crushed candy canes and mix on low just until combined. Do not overmix!
- Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
- Bake in a preheated oven for 9-11 minutes, or until lightly golden brown and set around the edges. Top with extra crushed candy canes and chocolate chips as soon as they come out of the oven, if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Enjoy!
Nutrition
More Easy Christmas Cookie Recipes
- Snickerdoodles
- Heath Toffee Cookies
- Grinch Cookies
- Grandma's Gingerbread Men Cookies
- Peanut Butter Blossom Cookies
- Andes Mint Cookies
- Eggnog Cookies with Eggnog Buttercream Frosting
- Soft Molasses Cookies
- Mint Chocolate Dipped Oreos
- More Cookie Recipes
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These Crushed Candy Cane Cookies use just one simple ingredient in order to transform everyone’s favorite cookie into something festive. They're soft, chews, loaded with crunchy peppermint candy bits and perfect for serving during the holiday season.
Izzy
I've added all sorts of chips to cookies, but this is the first time I'll be trying candy canes! Thank you so much for this recipe!
Shadi Hasanzadenemati
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family