These peppermint chocolate chip cookies are like peppermint bark in a cookie, and they are so good! Perfect for Christmas and the holidays. If you love the peppermint chocolate combination like I do, then you are going to love these! I loaded them with crushed candy canes, semi-sweet chocolate, and white chocolate. Try them out and let us know what you think!

What you need to make peppermint chocolate chip cookies + substitutions:

• Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 3/4 tsp.
• Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving these cookies that deep rich brown color. You can use light or dark for these peppermint chocolate chip cookies.
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
• Eggs- The eggs help to bind the recipe and really helps give it taste and texture.
• Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
• Peppermint extract- Gives some extra peppermint flavor!
• All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
• Baking soda- Helps to produce a light and fluffy and perfectly cooked peppermint chocolate chip cookie.
• Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
• Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc.
• White chocolate chips- Gives the mix of two chocolates and it’s so good.
• Candy canes- I crushed candy canes myself but you can also buy crushed peppermint! I also love getting dye-free so I actually got these ones!
• Maldon sea salt– I top all my cookies and honestly most of my baked goods with this!

Tips for making them:

• Refrigerating the dough will help the flavors really come together! It also makes all the difference in baking to get that caramelization, but it’s not required.
• Topping with flakey sea salt will help bring out the flavor of the cookie without making it salty. It just basically enhances the flavor in your mouth! Perfect on these peppermint chocolate chip cookies.
• Feel free to freeze the dough in dough balls in the freezer. When you want a fresh cookie, thaw the cookie dough balls on a baking sheet while preheating the oven. Then continue to cook according to the directions. You may have to add a couple extra minutes. Just keep an eye on them!
• This is my favorite cookie scooper! It’s stainless steel and works great. Perfect for cookie dough and ice cream. I’ve even used mine to scoop meatballs!

If you love these, you may also love:

• Gingerbread Cookies with Cream Cheese Frosting
• Double Chocolate Peppermint Cookies
• Festive Christmas Tree Brownies

Alright, let’s get to making the recipe! Enjoy friends!

Print Recipe

4.39 from 13 votes

Peppermint Chocolate Chip Cookies

These peppermint chocolate chip cookies are like peppermint bark in a cookie, and they are so good! Perfect for Christmas and the holidays. If you love the peppermint chocolate combination like I do, then you are going to love these! I loaded them with crushed candy canes, semi-sweet chocolate, and white chocolate. Try them out and let us know what you think!

Servings: 0

Ingredients

• 1 cup unsalted butter room temperature
• ½ cup brown sugar (light or dark)
• 1 cup granulated sugar
• 2 eggs room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 2½ cups all-purpose flour spoon & leveled
• 1 tsp baking soda
• 1 tsp sea salt
• ½-⅔ cup semi-sweet chocolate chips or whatever you prefer
• ½-⅔ cup white chocolate chips
• ⅓-½ cup candy canes crushed
• flakey sea salt for sprinkling

Instructions

• Using a stand mixer or a hand mixer, cream together the butter and both sugars in a bowl until incorporated.
• Next, add in the egg and vanilla extract. Mix well.
• Add in the flour (spoon & leveled), baking soda, and sea salt. Mix.
• Pour in the chocolate chips, white chocolate chips, and crushed candy canes and make sure to spread throughout the dough as evenly as you can using a rubber spatula.
• Cover the bowl and store in the fridge for 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!Y You CAN bake right away, your cookies with just be a little flatter and spread more.
• Preheat oven to 375F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 20-24 cookies.
• Bake for 11-15 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. Sprinkle with flakey sea salt.
• Cool the cookies on a cooling rack & ENJOY!

Notes

For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.

For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won’t even know it was frozen!