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Peppermint Chocolate Chip Cookies

Stack of Peppermint Chocolate Chip Cookies topped with crushed peppermint and chocolate chips, next to a glass of milk.

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Peppermint Chocolate Chip Cookies are a festive twist on the classic, featuring a soft and chewy texture, rich bittersweet chocolate, and refreshing peppermint crunch chips. Perfect for holidays, cookie exchanges, or gifting.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup granulated sugar (124g)
  • 1/4 cup brown sugar, lightly packed (55g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour (186g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/2 teaspoon baking soda (4g)
  • 1/2 cup Peppermint Crunch baking chips (85g)
  • 3/4 cup bittersweet chocolate chips (143g)

Instructions

  1. In a small bowl, whisk together flour, salt, and baking soda. Set aside.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  3. Add the egg and vanilla extract. Beat until well combined and airy.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the peppermint crunch baking chips and bittersweet chocolate chips using a spatula.
  6. Cover the dough and refrigerate for at least 2 hours or overnight.
  7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Using a 3-tablespoon scoop, form dough balls and place them 2 inches apart on the baking sheet.
  9. Bake for 14–15 minutes, or until golden brown around the edges.
  10. Let cookies cool slightly before serving. Enjoy warm or store for later.

Notes

  • Chilling the dough is essential for ideal texture and shape.
  • Cookies can be frozen before or after baking for later enjoyment.
  • For a sweeter variation, use white or milk chocolate chips.
  • To make vegan, substitute butter and chocolate with plant-based alternatives.
  • Great for holiday gifting, parties, and cookie exchanges.

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