Peppermint Chocolate Chip Cookie Recipe: Crisp, Minty Holiday Cookies

If you love peppermint bark, these peppermint chocolate chip cookies are a must-try. They bake up with soft, chewy centers and crisp edges, loaded with crushed candy canes and a mix of dark and white chocolate chips. Festive and flavorful, they strike the perfect balance of peppermint and chocolate for holiday cookie plates and gift boxes.

Peppermint Bark Cookies

These cookies begin with a classic chocolate chip cookie base and get their holiday personality from both dark and white chocolate chips plus crunchy crushed candy canes. The result is a cookie that tastes like peppermint bark in portable, shareable form.

The texture comes down to two easy tricks: chilling the dough and a quick tap of the baking sheet right after the cookies come out of the oven. Chilling firms the butter so the cookies don’t spread too thin, while tapping the pan releases steam so the center stays tender and the top develops a glossy, crackly finish. These cookies freeze and reheat very well, making them ideal for making ahead, gifting, or assembling a festive cookie tray.

Why I Tap the Pan

Tapping the pan immediately after removing the cookies from the oven helps them settle and develop a crinkled, bakery-style top. The quick shock releases trapped steam, allowing edges to set while the centers remain soft and chewy. It’s a small step that consistently delivers that picture-perfect cookie texture.

Peppermint Chocolate Chip Cookies Recipe

A festive cookie that combines classic chocolate chip flavor with crushed candy canes and peppermint. Soft in the middle, slightly crisp at the edges, and perfectly minty for holiday celebrations.

Prep Time:
10 mins

Cook Time:
15 mins

Chill Time:
30 mins

Total Time:
55 mins

Equipment

• Kitchen scale (optional)
• Baking sheet
• 2-tablespoon cookie portion scoop (optional)

Serves 18 cookies

Ingredients

• 12 tablespoons unsalted butter, melted (1½ sticks)
• 1 cup brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ cup dark chocolate chips
• ¾ cup white chocolate chips
• ½ cup crushed candy canes (about 7 standard candy canes)

US Customary | Metric

Instructions

• In a large bowl, whisk the melted butter and brown sugar until well combined.
• Add the egg and vanilla and whisk to combine.
• Stir in the flour and baking soda until just combined. Do not overmix.
• Fold in the dark chocolate chips, white chocolate chips, and crushed candy canes.
• Cover and chill the dough for 30 minutes while you preheat the oven to 375°F.
• Scoop 2-tablespoon portions onto a parchment-lined baking sheet, spaced about 2 inches apart. Bake 12–14 minutes, until the edges are set. Immediately tap the tray on the counter to slightly deflate the cookies for a crinkled top.
• Let the cookies cool on the sheet, then transfer to an airtight container.

Notes

If you prefer, substitute milk or semisweet chocolate for the dark chips, or use peppermint baking chips in place of the white chocolate chips.

Crushed candy canes can be swapped for chopped peppermint bark or additional peppermint chips.

Tips:

• To crush candy canes, seal them in a Ziplock bag and roll with a rolling pin.
• Measure flour with the spoon-and-level method to avoid dense cookies.
• Avoid overmixing the dough to keep the cookies tender.
• Chill the dough—this helps the cookies bake thicker and chewier.
• Cookies continue to set as they cool; remove them when edges are set but centers still look slightly soft.
• Sprinkle flaky sea salt on warm cookies for a nice contrast to the sweetness.

Make-Ahead: Prepare dough up to the chilling step and refrigerate up to 72 hours, or freeze shaped dough balls up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Storage: Store in an airtight container at room temperature up to 3 days, refrigerated up to 5 days, or frozen up to 1 month.

Nutrition Facts

Peppermint Chocolate Chip Cookies Recipe

Amount Per Serving (1 cookie)

Calories 279

Fat 15g

Carbohydrates 34g

Protein 3g

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Cookie, Dessert

Cuisine: American

How to Make Peppermint Chocolate Chip Cookies Step-by-Step

Prep: Gather ingredients and bring the egg to room temperature for 15–30 minutes. Melt the butter in 30-second bursts in the microwave and let it cool slightly before mixing. Melting the butter yields richer, denser, chewier cookies and removes the need for a mixer. To crush candy canes, place them in a sealed bag and roll with a rolling pin.

Mix the Dough: Whisk melted butter and brown sugar until combined. Add the room-temperature egg and vanilla and whisk. Stir in the flour and baking soda just until incorporated. Gently fold in the chocolate chips and crushed candy canes.

Chill the Dough: Cover the dough and chill for 30 minutes. Chilling firms the butter and hydrates the flour so cookies bake up thicker, chewier, and more flavorful. Preheat oven to 375°F while the dough chills.

Portion and Bake: Scoop 2-tablespoon portions onto a parchment-lined sheet, leaving 2 inches between cookies. Bake 12–14 minutes until edges are set. Tap the baking sheet on the counter as soon as the cookies come out of the oven to achieve a crinkled top. Cool completely on the sheet before transferring.

How to Store, Freeze, and Reheat

Store leftover cookies in an airtight container at room temperature for up to 3 days, in the refrigerator up to 5 days, or in the freezer up to 1 month. Thaw overnight in the refrigerator before serving, or warm briefly in the microwave for a freshly baked taste.