Nothing says the holidays like the combination of chocolate and peppermint! These Peppermint Chocolate Chip Cookies are loaded with white and dark chocolate chips and crushed candy canes for the perfect festive flair. Soft, chewy, and packed with holiday cheer, they’re the ultimate treat for cookie swaps, parties, or cozy nights by the fire.
Why You’ll Love This Recipe
- Festive and Fun: Candy canes and chocolate make these cookies quintessentially holiday-themed.
- Perfect Texture: Soft and chewy with a slight crunch from the candy canes.
- Easy to Make Ahead: Chill the dough for up to three days for fresh cookies whenever you’re ready.
- Customizable: Swap out chocolate types or add extras like nuts for a personalized twist.
Ingredients
- ½ cup unsalted butter, softened: The base for tender, rich cookies.
- ½ cup sugar: Adds sweetness and helps create a soft texture.
- ⅓ cup brown sugar, packed: Provides moisture and depth of flavor.
- 1 egg: Binds the ingredients together.
- 1½ teaspoons vanilla extract: Enhances the flavors and adds warmth.
- 1½ cups all-purpose flour (204 g): Creates the structure of the cookies.
- ½ teaspoon sea salt: Balances the sweetness.
- ½ teaspoon baking soda: Helps the cookies rise and stay tender.
- ¾ cup white chocolate chips: Adds a creamy sweetness.
- ¾ cup dark or regular chocolate chips: Brings a rich chocolatey balance.
- 5 candy canes, crushed: Provides the signature peppermint crunch.
Step-by-Step Directions
Step 1: Cream the Wet Ingredients
Using a hand or stand mixer, cream the softened butter, sugar, and brown sugar together for at least 3–4 minutes until light and fluffy. This step is crucial for achieving the perfect cookie texture. Add the vanilla and egg, and mix just until incorporated (about 20 seconds). Avoid overmixing, as it can make the cookies stiff.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, sea salt, and baking soda. Gradually mix the dry ingredients into the wet ingredients until fully combined.
Step 3: Add the Mix-Ins
Gently fold in the white chocolate chips, dark chocolate chips, and crushed candy canes.
Step 4: Chill the Dough
Cover the dough tightly and chill in the refrigerator for 30–60 minutes. For longer storage (up to 3 days), let the dough sit out at room temperature for 10–15 minutes before baking.
Step 5: Preheat and Shape
Preheat your oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop for uniform cookies. Place the dough balls on a parchment-lined baking sheet, leaving space between them to spread.
Step 6: Bake
Bake the cookies for 9–12 minutes, or until they look slightly golden around the edges. Avoid overbaking—pull them out just before you think they’re done for soft, chewy centers.
Step 7: Perfect the Shape (Optional)
For perfectly round cookies, place a circular cookie cutter or biscuit cutter around each cookie right after baking and gently nudge the edges inward.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack—or enjoying them warm!
Kitchen Equipment Needed
- Hand or stand mixer
- Mixing bowls
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Cooling rack
Serving and Storage Tips
Serving Suggestions
- Pair with a hot cup of cocoa or peppermint tea for a cozy treat.
- Serve on a holiday dessert platter with other festive cookies.
- Wrap in decorative bags or boxes as a thoughtful homemade gift.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or raw dough balls for up to 3 months. Bake dough balls directly from frozen, adding an extra 1–2 minutes to the baking time.
Variations
- Milk Chocolate Lovers: Use milk chocolate chips instead of dark for a sweeter flavor.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Mint Explosion: Add a few drops of peppermint extract to the dough for extra minty flavor.
- Nutty Twist: Fold in chopped walnuts or pecans for added crunch.
- Festive Touch: Sprinkle crushed candy canes on top of the cookies just before baking for a decorative finish.
Helpful Notes
- Chilling the dough is key for preventing the cookies from spreading too much during baking.
- Crush candy canes by placing them in a zip-top bag and gently pounding with a rolling pin.
- For best results, measure flour accurately by spooning it into the measuring cup and leveling it off with a knife.
Tips from Well-Known Chefs
- Chef Ina Garten: “Use high-quality vanilla extract for the best flavor—it makes a big difference in baked goods.”
- Chef Duff Goldman: “Mix-ins like chocolate chips and candy canes should be evenly distributed to ensure every bite is packed with flavor.”
- Chef Martha Stewart: “For bakery-style cookies, let the dough rest in the fridge overnight to deepen the flavors.”
Frequently Asked Questions
1. Can I skip chilling the dough?
Chilling the dough helps control spread and enhances the flavor, so it’s highly recommended.
2. How can I crush candy canes without making a mess?
Place them in a sturdy zip-top bag and crush with a rolling pin or the bottom of a heavy pan.
3. Can I make these cookies ahead of time?
Yes! The dough can be made up to 3 days in advance and baked as needed.
4. What’s the secret to soft cookies?
Creaming the butter and sugar properly and avoiding overbaking are key to achieving soft, chewy cookies.
5. Can I double the recipe?
Absolutely! Double the ingredients and ensure you chill the dough in batches if your fridge space is limited.
These Peppermint Chocolate Chip Cookies are the perfect mix of festive flavors and classic cookie goodness. Whether for gifting, holiday gatherings, or indulging with family, these cookies will fill your home with warmth and holiday cheer. Try them out and enjoy the magic of peppermint and chocolate!
