Soft and Chewy Peppermint Chocolate Chip Cookies
These peppermint chocolate chip cookies are the kind of cookie that makes a holiday tray look complete. They bake up soft in the middle, chewy at the edges, with dark chocolate puddles and tiny bursts of mint from crushed candy canes.
You can mix the dough in one bowl and have a batch ready in under half an hour. The fresh peppermint flavor cuts through the sweetness just enough to keep you reaching for one more.
What Makes These Cookies So Good
I make these every December because they taste like a bakery cookie but take about fifteen minutes of hands-on work. The brown sugar keeps them tender for days, and the peppermint extract gives a clean, cool finish without tasting like toothpaste.
The chocolate and mint are equal partners. I use semi-sweet chocolate chips so the cookie isn’t too sweet, and the crushed candy adds a tiny crunch that melts as you chew. It’s the contrast that keeps them interesting.
Ingredients
- 1¾ cups (220 g) all-purpose flour: spoon it into the cup and level it off for the right texture.
- ½ tsp baking soda: helps the cookies spread gently.
- ¼ tsp fine sea salt: lifts the chocolate and mint without tasting salty.
- ½ cup (115 g) unsalted butter, softened: leave it out for about 30 minutes before mixing.
- ½ cup (100 g) granulated sugar: gives the edges a light crisp.
- ½ cup (100 g) packed light brown sugar: keeps the centers soft and chewy.
- 1 large egg, room temperature: cold egg can make the dough stiff.
- 1 tsp peppermint extract: a little goes a long way here.
- 1 cup (170 g) semi-sweet chocolate chips: dark chocolate works too.
- ¼ cup (40 g) crushed candy canes or peppermint candies: crush them into small shards, not powder.
Variations and Swaps
- Use dark chocolate chips: the bitter notes play beautifully against the mint.
- Swap in white chocolate chips: a sweeter, creamier cookie with a softer mint flavor.
- Crushed peppermint candies instead of candy canes: both work, just aim for small pieces.
- Add a drop of almond extract: a tiny ⅛ tsp with the peppermint gives a bakery note without overpowering.
If you want a chocolate version, try my Double Chocolate Crinkle Cookies.
How to Make Soft and Chewy Peppermint Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
Place the softened butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium speed until the mixture looks fluffy and pale, about 2 minutes. Stop and scrape down the sides once so everything blends evenly. You’re not just combining, you’re beating air into the butter, and that air is what helps the cookies stay tender.
The color shifts from yellow to light tan, and the texture goes from grainy to smooth. If the butter was still cold, this will take a little longer, about 3 to 4 minutes.
Step 2: Beat in the Egg and Peppermint
Add the egg and the peppermint extract to the bowl. Mix on low speed just until the egg disappears into the butter, about 30 seconds. Overmixing at this stage can make the cookies tough, so stop as soon as the streak of yellow vanishes.
The dough will look glossy and smell strongly of mint at first. That sharpness bakes out, leaving just a cool, aromatic note in the finished cookie.
Step 3: Incorporate the Dry Ingredients
Add the flour, baking soda, and salt all at once. Mix on the lowest speed until you see a few dry streaks left, then switch to a spatula and finish by hand. This takes about 20 to 30 seconds with the mixer and a few folds by hand. Keeping the mixer off at the end prevents overworking the gluten.
The dough should pull together into a firm but pliable ball. If you pinch it, it holds its shape without crumbling or feeling greasy.
Step 4: Fold in the Chocolate and Candy
Pour in the chocolate chips and the crushed candy canes. Use the spatula to fold them through the dough until they’re distributed, which takes about 8 to 10 turns. Don’t worry if the candy pieces seem sharp, they soften during baking.
Take a moment to press any stray chips into the top of the dough before you stop. That small step gives you cookies with chocolate peeking out of every bite, and it takes an extra five seconds.
Step 5: Scoop and Bake
Line two baking sheets with parchment paper. Using a tablespoon-sized cookie scoop or a spoon, drop mounds of dough about 2 inches apart. If you want thicker cookies, pop the scooped dough in the fridge for 30 minutes now; that short chill keeps the candy from melting out too fast.
Bake one sheet at a time in a preheated 350°F (175°C) oven for 10 to 12 minutes, until the edges turn golden and the centers look puffed and just set. Let the cookies cool on the sheet for 3 minutes before moving them to a wire rack. The peppermint bits will be glossy and the chocolate still gooey.
Tips for the Best Peppermint Cookies
- Chill the dough for thicker cookies: even 30 minutes in the fridge firms the butter so the cookies spread less and the candy pieces stay intact.
- Use real butter: margarine or spreads add water and can make the cookies gummy.
- Measure the peppermint extract carefully: too much tastes medicinal, so stick with 1 teaspoon and taste the dough before adding more.
- Crush the candy fresh: pre-crushed bags often contain powdery dust that turns the cookies gray. Give candy canes a few whacks in a sealed bag with a rolling pin.
- Underbake just slightly: pulling the sheet when the centers look pale and soft gives you a chewy cookie once they cool.
Bake times by pan type:
| Sheet pan material | Bake time |
|---|---|
| Light-colored aluminum | 10-12 minutes |
| Dark nonstick | 9-11 minutes |
| Insulated baking sheet | 11-13 minutes |
Storing Leftover Cookies
- Room temperature: keep cookies in an airtight container for up to 5 days. Add a small piece of bread to the container to absorb moisture and keep them soft.
- Freeze the dough: scoop the dough balls onto a parchment-lined sheet, freeze solid, then transfer to a zip-top bag. Bake straight from frozen, adding 2 extra minutes.
Frequently Asked Questions
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is much stronger. Start with just ⅛ teaspoon and taste the dough before adding more, because it’s easy to overdo it.
What if I don’t have candy canes?
You can skip them, and the cookies will still be full of chocolate mint flavor. Or roll the dough balls in coarse sugar before baking for a little crunch.
Why did my cookie dough get gritty?
The sugar may not have creamed with the butter long enough, so some crystals stayed intact. Next time beat the butter and sugars for a full 2 minutes until the mixture feels smooth when you rub a bit between your fingers.
Can I make these gluten-free?
Yes, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The cookies will spread a bit more, so chill the dough for an hour before baking.
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Soft and Chewy Peppermint Chocolate Chip Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, cream butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes, until fluffy and pale.
- Beat in the egg and peppermint extract on low speed just until combined, about 30 seconds.
- Add flour, baking soda, and salt. Mix on low until a few dry streaks remain, then finish by hand with a spatula.
- Fold in the chocolate chips and crushed candy canes until evenly distributed.
- Drop tablespoon-sized scoops of dough 2 inches apart on the prepared sheets. For thicker cookies, chill the dough for 30 minutes first. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look set. Cool on the sheet for 3 minutes, then transfer to a wire rack.
Notes
