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Ultimate Chewy Peppermint Chocolate Chip Cookies for Holiday Baking

Three chewy peppermint chocolate chip cookies topped with crushed candy canes and sea salt on a white plate.
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Bake the best Christmas cookie recipe! These soft, chewy peppermint chocolate chip cookies blend rich chocolate with refreshing mint, making them a festive favorite for cookie exchanges and winter gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup white chocolate chips (optional, for variation)
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (plus extra for topping)

Instructions

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps achieve gooey chocolate cookies.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the semi-sweet chocolate chips, milk chocolate chips, and peppermint extract.
  6. Fold in the 1/2 cup of crushed candy canes.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling the dough is key for soft peppermint cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Press a few extra crushed candy cane pieces onto the tops of the dough balls for decoration.
  10. Bake for 9 to 11 minutes, or until the edges are set and slightly golden, but the centers still look soft. For maximum chewiness, slightly underbake.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewiness, use slightly more brown sugar than white sugar in the recipe.
  • If you want a double chocolate peppermint cookie experience, substitute 1/4 cup of the flour with unsweetened cocoa powder.
  • Store cookies in an airtight container at room temperature to maintain softness.
  • You can find more festive baking inspiration on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/peppermint-chocolate-chip-cookies-recipe/