Desserts

Peppermint Chocolate Chip Christmas Cookies

These peppermint chocolate chip Christmas cookies are a festive twist on a classic. Soft, buttery cookie dough meets melty chocolate and crunchy peppermint. The aroma is warm and minty. Each bite is tender with a crisp edge and a cool peppermint finish. They’re easy to make and fun to share at holiday gatherings.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per serving — 1 cookie)

Calories per serving: 260 kcal
Protein: 2 g
Carbohydrates: 30 g
Fat: 13 g
Fiber: 1 g
Sugar: 20 g
Sodium: 140 mg

Why Make This Peppermint Chocolate Chip Christmas Cookies

These cookies bring holiday flavor in every bite. The peppermint extract and crushed candies add bright mint notes. Chocolate chips give pockets of rich, gooey chocolate. The texture balances soft centers with slightly crisp edges. They smell like the holidays while baking. They’re quick to make and great for cookie swaps, parties, or a cozy night by the tree.

How to Make Peppermint Chocolate Chip Christmas Cookies

Start by gathering your ingredients and preheating the oven. Cream the butter and sugars until smooth. Add vanilla, peppermint, and eggs for a light, fragrant batter. Stir in dry ingredients until just combined. Fold in chocolate chips and crushed peppermint candies. Drop rounded tablespoons of dough onto a baking sheet and bake until the edges turn golden. Let the cookies rest briefly on the sheet, then move them to a rack to cool. Simple steps and a little patience give you perfectly textured cookies.

Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup crushed peppermint candies

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats. This prevents sticking and helps the bottoms brown evenly.

Step 2: Mixing

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly fluffy. Add the vanilla extract and peppermint extract and mix until fragrant. Beat in the eggs one at a time until the mixture is well combined.

Step 3: Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

Step 4: Adding Mix-Ins

Stir in the chocolate chips and crushed peppermint candies until evenly distributed through the dough.

Step 5: Shaping Cookies

Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart. You can use a cookie scoop for even sizes.

Step 6: Baking

Bake the cookies for 9 to 11 minutes, or until the edges are golden and the centers look set but still soft. Rotate the sheet halfway through if your oven has hot spots.

Step 7: Cooling

Allow the cookies to cool on the baking sheet for a few minutes to firm up. Transfer them to wire racks to cool completely. This helps them finish setting without becoming hard.

How to Serve Peppermint Chocolate Chip Christmas Cookies

Serve these cookies slightly warm for gooey chocolate and a bright peppermint smell. Pair with hot cocoa, coffee, or eggnog. Stack them on a festive platter for parties or pack a few in a small box tied with ribbon for gifts. They also work well with vanilla ice cream for a quick dessert.

How to Store Peppermint Chocolate Chip Christmas Cookies

Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to keep cookies soft.
Refrigerator: Keep in an airtight container for up to 2 weeks. Bring to room temp before serving for best texture.
Freezer: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a sealed freezer bag for up to 3 months. Thaw on the counter or reheat briefly in a low oven.

Expert Tips for Perfect Peppermint Chocolate Chip Christmas Cookies

Use room-temperature butter and eggs. They combine more smoothly and trap air for lighter cookies.
Don’t overmix the dough. Overworking flour develops gluten and makes cookies tough.
Crush peppermint candies by placing them in a bag and tapping with a rolling pin. Leave some larger pieces for crunch.
For chewier cookies, underbake by a minute or two and let them finish on the hot baking sheet.
If your dough spreads too much, chill it for 15–30 minutes before baking.
Use a cookie scoop for uniform size and even baking.
If you prefer a stronger mint flavor, add up to 1/4 teaspoon more peppermint extract, but add it sparingly — it can overpower the cookie.

Delicious Variations

Dark Chocolate Peppermint: Swap semi-sweet chips for chopped dark chocolate for a deeper flavor.
White Chocolate & Peppermint: Use white chocolate chips in place of regular chips for a sweeter contrast.
Nutty Twist: Add 1/2 cup chopped toasted almonds or pecans for crunch.
Peppermint Frosted: After cooling, spread a thin layer of vanilla or cream cheese frosting and top with extra crushed peppermint.
Gluten-Free: Replace flour with a 1:1 gluten-free baking blend and chill dough slightly longer before baking.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough in an airtight container for up to 48 hours. Bring to room temperature or add a couple of minutes to the bake time. You can also freeze scooped dough balls for up to 3 months and bake from frozen, adding 1–2 minutes to the time.

Q: My cookies spread too thin. What went wrong?
A: Likely causes are too-warm butter, over-creaming, or dough that’s too warm. Chill the dough for 15–30 minutes before baking. Also check your measurements; too much sugar or too little flour can cause excess spread.

Q: Can I use candy cane pieces instead of crushed peppermint candies?
A: Yes. Use crushed candy canes or peppermint bark. Keep an eye on baking time since candy pieces can melt differently. Press a few larger bits onto the tops after baking if you want a decorative look.

Q: How do I keep cookies soft for several days?
A: Store them in an airtight container at room temperature with a slice of fresh bread. The bread adds moisture and helps keep cookies soft. Avoid refrigeration unless you plan to keep them longer, as the fridge can dry them out.

Q: Can I make these vegan?
A: You can. Substitute butter with vegan butter and use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, chilled) or a commercial egg replacer. Check chocolate chips for dairy-free labeling.

Q: Will the peppermint flavor fade during baking?
A: A little, yes. Peppermint extract is volatile, so you’ll still get minty notes after baking but they’re slightly less sharp. Adding a small amount of crushed peppermint candy keeps a bright peppermint crunch.

Conclusion

These Peppermint Chocolate Chip Christmas Cookies are a simple way to add holiday cheer to your baking. They balance buttery dough, melty chocolate, and a cool peppermint crunch—perfect for gift boxes, cookie swaps, or a cozy night in. For another take and step-by-step photos, check out this recipe: Peppermint Chocolate Chip Cookies Recipe – Lemons & Zest. Enjoy baking, and happy holidays!