The crushed candy cane pieces disappear into some bites and stay bright and minty in others, which is exactly what I want from a peppermint cookie. These peppermint chocolate chip cookies have a soft, buttery middle, semisweet chocolate in every bite, and just enough peppermint to taste festive without taking over.
I mix the flour in on low speed and stop as soon as it’s combined; that keeps the cookies tender instead of dense. The candy canes go in with the chocolate chips at the end, so their little crunchy pieces don’t get beaten into the dough. Baked one sheet at a time, the cookies come out with golden edges and centers that are just set, then finish settling on the warm pan.
Kitchen Note
Once the flour goes in, stop mixing as soon as you no longer see dry streaks. A few small flour pockets will disappear when you stir in the chocolate and candy cane pieces; extra beating can leave the cookies tough.
Save these peppermint chocolate chip cookies for a batch with crisp candy cane bits, semisweet chocolate, and a soft center.
Why the Centers Should Look Just Set When the Pan Comes Out
Chocolate chip cookies keep cooking for a few minutes after they leave the oven. The baking sheet is still hot, and that gentle carryover heat finishes the centers without turning them dry. If you wait until the whole cookie looks firm in the oven, the edges can overbake by the time the middle sets.
Watch the edges for a light golden color and the centers for that just-set look, rather than waiting for the tops to brown. Then leave the cookies on the sheet for the full five minutes before moving them. That short pause gives the soft middle time to hold together, so the cookies transfer cleanly to the rack instead of bending or breaking.
What Gives These Cookies Their Mint-Chocolate Balance
- Peppermint extract — It spreads mint flavor through the dough, while the crushed candy canes give you sharper peppermint pockets. Extracts vary by brand, so measure carefully; too much can make the mint taste medicinal.
- Crushed candy canes — They bring sweetness and a crisp, minty crunch that extract alone can’t provide. Crush them into small pieces rather than fine dust, so they’re easy to fold through the dough and don’t vanish into it.
- Semisweet chocolate chips — Their deeper cocoa flavor balances the sweet candy. A standard grocery-store bag works well here; choose chips you like eating on their own, since their flavor stays distinct in the finished cookies.
- Softened unsalted butter — Butter gives the dough its rich flavor and helps the sugars cream into a smooth base. It should yield to a gentle press but not look shiny or melted; unsalted butter also lets the kosher salt stay measured and consistent.
- Light brown and granulated sugars — The brown sugar brings a little moisture and a caramel note, while granulated sugar helps the cookies spread and gives the edges their golden finish. Keep the brown sugar packed when measuring it.
Build the Dough Without Overworking It
Whisk the Dry Ingredients Evenly
Heat the oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and kosher salt until the leavener and salt are evenly distributed. Breaking up any small flour lumps now helps the dough mix without extra beating later.
Cream the Butter and Sugars
Beat the softened butter with both sugars in a large bowl using an electric mixer on medium speed. After about two minutes, the mixture should look creamy and blended, with no large streaks of butter. If the butter is melted, the dough won’t have the same structure, so start with softened butter rather than warming it until liquid.
Add the Eggs, Extracts, and Mix-Ins
Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts. Add the flour mixture on low speed and combine it with the butter mixture. Stir in the semisweet chocolate chips and crushed candy canes until they’re spread through the dough.
Portion and Bake One Sheet at a Time
Drop rounded 2-tablespoon portions onto the prepared sheets, leaving about 2 inches between them so the cookies have room to spread. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look just set. Let them cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
Easy Ways to Change Up the Chocolate or Make a Dietary Swap
Use white chocolate for a sweeter cookie
Swap the semisweet chocolate chips for the same amount of white chocolate chips. The cookies will taste sweeter and creamier, with less cocoa bitterness to balance the candy canes.
Make a gluten-free batch
Replace the all-purpose flour with a cup-for-cup gluten-free baking flour blend made for cookies. Choose one that includes a binder, such as xanthan gum; the result may be a little more delicate than the wheat-flour version.
Make them dairy-free
Use dairy-free baking sticks in place of the butter and dairy-free semisweet chocolate chips. Baking sticks work better than soft tub-style spread for creaming; expect a slightly different spread and a less buttery flavor.
Storage and Reheating
- Refrigerator: Refrigeration isn’t needed. Keep the cookies in an airtight container at room temperature for up to 5 days; chilling can make them firmer.
- Freezer: Freeze fully cooled cookies in an airtight container, with parchment between layers, for up to 2 months. Thaw at room temperature.
- Reheating: Warm a cookie in the microwave in 5-second bursts, stopping as soon as it softens. Longer heating can make the cookie tough and the chocolate overly hot.
Questions That Come Up When Baking Peppermint Cookies
Peppermint Chocolate Chip Cookies
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
- Beat in the eggs one at a time.
- Mix in the vanilla and peppermint extracts.
- Mix in the flour mixture on low speed just until combined.
- Stir in the chocolate chips and crushed candy canes.
- Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
