Peppermint Chocolate Chip Cookies are my tested and perfected chocolate chip cookies with added peppermint candies for a wonderful holiday treat! I am definitely adding them to my favorites on my list of Christmas Cookie Recipes (though, I think I could enjoy one of these cookies any time of the year)! If you love the cozy combination of chocolate and peppermint, you will love my Chocolate Peppermint Cookies, too!
Ingredients & Substitutions
- Cake Flour: Cake flour has a lower protein content (around 7-9%) when compared to all-purpose flour. In these cookies, the addition of cake flour helps create a lighter, softer crumb with a slightly more melt-in-your-mouth quality. If you don’t have any on hand, I have a ‘homemade’ cake flour you could make and use in a pinch.
- Bread Flour: Bread flour has more protein (about 12-14%) than cake flour. The extra protein helps form gluten when mixed with liquid, which gives bread its chewy texture. In these cookies, bread flour adds structure and chewiness without making them too dense. This mix helps the cookies keep their shape while still being soft and tender inside.
- Butter: 2 1/2 sticks of unsalted butter add richness and flavor to the cookies. If using salted butter, you may want to lessen the amount of salt in the recipe.
- Sugar: I use both light brown sugar and granulated sugar in the cookies. It balances the sweetness and gives the cookies a soft, slightly caramelized texture.
- Chocolate Chips: Well, these are chocolate chip cookies, so I made sure to add plenty of semi-sweet chocolate chips! Milk chocolate or dark chocolate chips would also be delicious. Or, for a lighter, sweeter flavor, try the cookies with white chocolate chips.
- Peppermint Candies: The minty flavor in each bite comes from crushed peppermint candies. If you want the mint flavor without the crunch, replace the crushed peppermint candies with 1-2 teaspoons of peppermint extract. Or, use crushed Andes mints (for even more chocolate with the peppermint) or peppermint baking chips.
Can I Use All-Purpose Flour Instead of Cake Flour and Bread Flour In These Cookies?
Yes, you can substitute all-purpose flour for both if that is all you have on hand. However, the texture of the cookies might be a bit different (more dense).
Why Chill The Cookie Dough For 24 Hours In Peppermint Chocolate Chip Cookies
I really encourage you to chill the cookie dough for 24 hours! Letting it rest in the refrigerator helps all the ingredients come together and lets the flavors develop. The moisture in the dough hydrates the dry ingredients, making the cookies taste even better. Plus, chilling the dough keeps the cookies from spreading out too much while baking. After chilling, take the dough out and let it sit at room temperature for about 30 minutes before baking. This extra step makes the cookies taste richer and more delicious!
Can I Add Nuts Or Other Mix-Ins To Peppermint Chocolate Chip Cookies?
Yes, you can definitely add nuts or other mix-ins to your Peppermint Chocolate Chip Cookies! Chopped nuts like walnuts, pecans, or almonds would add a nice crunch and flavor. You can also get creative and add things like white chocolate chips, crushed candy canes, or even some mini marshmallows. Just make sure not to add too much, so the cookies still hold their shape. I love experimenting with different mix-ins to make each batch unique!
How To Store Peppermint Chocolate Chip Cookies
To store cookies, first, let them cool completely. Next, store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the cookies.
Freezing Peppermint Chocolate Chip Cookies
You can freeze these cookies after they are baked, or freeze the cookie dough to bake later!
- To freeze baked cookies: Let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. When you’re ready to enjoy them, simply let them thaw at room temperature.
- To freeze cookie dough: Scoop the dough onto a lined baking sheet and freeze for about an hour, or until the dough balls are firm. Once frozen, transfer the dough to a freezer-safe container, labeling and dating it. The dough will keep for up to three months. When you’re ready to bake, simply bake the dough from frozen, adding a couple of minutes to the baking time. This is my favorite way to enjoy freshly baked cookies—if I only want one, I can grab a ball of dough from the freezer and bake it! Perfect for those cookie (or chocolate peppermint) cravings!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Peppermint Chocolate Chip Cookies
Ingredients
- 1 ⅔ cups (208 g) cake flour
- 1 ⅔ cups (208 g) bread flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ¼ cups (2 ½ sticks / 284 g) unsalted butter, room temperature
- 1 ¼ cups (225 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (546 g) semi-sweet chocolate chips
- ¼ cup peppermint candies, crushed in small peices, plus more for topping
Instructions
- In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and kosher salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Cream on medium speed for 3-5 minutes, or until the mixture is light and fluffy.
- Reduce the mixer speed to low. Add the eggs one at a time, mixing until each is fully incorporated. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Mix in the chocolate chips and crushed peppermint candies until evenly distributed.
- Cover the dough and chill it in the refrigerator overnight.
- When ready, remove the cookie dough from the refrigerator and let it come to room temperature.
- Preheat oven to 350°F (175°C). Line 6 baking sheets with parchment paper.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets, spacing them about 2 inches apart. Sprinkle additional crushed peppermint candy on top of each.
- Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These peppermint chocolate chip cookies give me all the holiday feels (and taste)! The chocolate chips are delicious, and the peppermint bits give it a nice, fresh flavor
Elizabeth
I am not always a chocolate peppermint fan, but these aren't too bad! However, I would rather just have the chocolate chip cookie.
Bella
These cookies are the perfect mix of mint and chocolate! The peppermint candy pieces make them taste fresh, and the chocolate chips add a lot of sweetness.
Annabelle
I like these cookies, but I’m not a huge fan of the peppermint flavor. They’re still really soft and sweet, and the chocolate chips are great. If you love peppermint, though, you will probably think these cookies are really good.
Selena
These cookies are really good! The combination of chocolate and peppermint is awesome. They taste just like Christmas.
