Peppermint Chocolate Chip Cookies You’ll Want All Winter
These peppermint chocolate chip cookies are soft in the center, crisp on the edges, and bursting with crushed peppermint candy and rich chocolate chips. They’re festive, easy to make, and perfect for holiday baking or cookie exchanges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup crushed peppermint candies or candy canes
Instructions
- Beat softened butter, brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until light and fluffy.
- Add the egg and vanilla extract; mix on low speed until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Gently fold in chocolate chips and crushed peppermint candies with a spatula.
- Scoop dough into 3-tablespoon-sized balls and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350°F (177°C). Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free cookies, use a 1:1 gluten-free flour blend with xanthan gum.
- Vegan butter and dairy-free chocolate chips can be used for a dairy-free version.
- Chill the dough to prevent spreading and improve flavor.
- Do not over-crush the peppermint candies to avoid melting puddles.