• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fast Recipe Food Blog
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Latest Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Sweet Recipes » Muffins, Cookies, Brownies

    Peppermint Chocolate Chip Cookies

    Published by: Adina December 19, 2022 · Last modified: October 17, 2023 Leave a comment

    Sharing is caring!

    31 shares
    • Facebook
    • Twitter
    • Yummly
    • Flipboard
    Jump to Recipe

    Addictive peppermint chocolate chip cookies loaded with candy cane bits and chocolate chips. These pretty holiday cookies are irresistibly buttery, crunchy, and sweet.

    staple of chocolate chip peppermint cookies, many other behind it.

    Take a nice, classic cookie with chocolate chips and add some crushed peppermints for a holiday twist. These chewy and crispy peppermint chocolate chip cookies are delicious, full of flavor, sweet, and satisfying - the perfect addition to your regular Christmas cookie box and great for a cookie swap.

    Not to mention, anything made with candy cane is perfect for kids; you can be sure they will adore these simple cookies. Check out our Strawberry Jam Cookies as well. Or the Red Velvet Mini Bundt Cakes; they would look great on your Christmas table.

    Jump to:
    • Recipe ingredients
    • How to make peppermint chocolate chip cookies?
    • Expert Tips
    • Recipe FAQ
    • More Quick Sweet Treats for Christmas
    • 📖 Recipe
    • 💬 Comments

    Recipe ingredients

    listed ingredients for making cookies with chocolate chips and crushed peppermint.
    • Peppermint candy, bark, or chips are all good. If you use candy or bark, you will have to crush them, chips make things easier, but I can’t always find them at the store.
    • Chocolate chips: I use semisweet most of the time. However, milk chocolate chips are also okay; white chocolate chips would also be excellent.
    • Butter: Unsalted butter with 82% fat (European-style butter). Don’t be tempted to use anything with a lower fat content; that kind of butter contains more water and is not great for baking.
      • The butter should be at room temperature; ensure you take it out of the fridge in time.
    • Sugar: A combination of light brown sugar and granulated white sugar.
    • Egg: One large egg at room temperature.
    • Vanilla extract for extra flavor.
    • Dry ingredients: All-purpose flour, baking soda, and a little salt.
    peppermint cookies with chocolate chips close up showing the chips.

    How to make peppermint chocolate chip cookies?

    • Combine flour, baking soda, and salt in a medium bowl. Set aside.
    • Crush the candy canes and set them aside in a separate bowl.
    • Wet ingredients: Mix soft butter, brown, and white sugar in a large bowl. You can use a stand mixer or mix the ingredients with an electric mixer (1). Scrape the sides of the bowl, add the egg and vanilla extract and beat until creamy (2).
    • Dough: Sift the flour mixture over the butter mixture and mix until they are just incorporated. Don’t overmix. Fold in the crushed candy canes and the chocolate chips using a spoon (3).
    • Form the cookie dough balls; you will have 20, each weighing between 30 and 33 g.
    • Refrigerate: Place the balls on a large plate (or directly on the lined baking sheets if you have enough room in the refrigerator) and refrigerate them for one hour.
    • When ready to bake, preheat the oven to 350°F/180°C. Line two baking trays with parchment paper.
    • Bake: Place the dough balls on the prepared baking sheet leaving enough space between them as they will flatten (4). Bake them for 10-12 minutes until the crispy edges of the cookies are lightly golden brown.
    • Cool for 10 on the trays, then transfer them to wire racks.
    collage of two pictures of creaming butter and sugar and adding flour to cookie dough.
    collage of two pictures of cookie dough in a bowl and cookie dough balls on a baking sheet.

    Expert Tips

    • Candy cane: Don’t crush it too finely, or the powder will melt into the cookies, and they won’t be as crunchy as they should be. Roughly chopped bits are perfect. Crushing them in a freezer bag with a meat tenderizer allows you to control the size of the candy cane pieces better.
      • You can also use a food processor, but make sure that you don’t crush the peppermint too finely; they should not become a powder.
    • To increase the peppermint flavor, you can add a little peppermint extract.
    • Chill time: Chilling the cookie dough is essential in this recipe. Otherwise, the cookies will spread into a thin, baking-sheet-large giant cookie.
    • You can bake two trays full of cookies simultaneously using a fan-forced (fan-assisted) oven. In this case, preheat it to 320°F/ 160°C.

    Recipe FAQ

    Can I use another kind of chocolate?

    You can use semisweet or milk chocolate chips, white chocolate chips, or chocolate chunks. You can chop a regular chocolate bar if you don’t have any of these.

    How long do the cookies last?

    Store cookies in an airtight container; they will be fine for about 5 days and get a bit crispier as they stand.

    Can I make the dough in advance?

    Definitely. Make the dough, wrap in plastic wrap and refrigerate it. You can do this two days ahead. Or freeze the dough balls as instructed below.

    Can I freeze them?

    Freeze the baked cookies for up to 2 months.
    Freeze the already-shaped cookie dough balls. Place them on a baking sheet, freeze them until solid, then transfer them to a freezer container or bag for up to 2 months. Bake them from frozen, adding 2-3 minutes to the baking time.

    stapled cookies with peppermint and chocolate chips.

    More Quick Sweet Treats for Christmas

    • brownies blondies on a wooden board close up.
      Easy Brownie Blondies Recipe
    • close up several vanilla muffins sprinkled with powdered sugar.
      Easy Vanilla Muffin Recipe
    • overhead view of a carrot banana muffin close up.
      The Best Banana Carrot Muffins
    • close up of one banana muffin with nutella on a black background.
      Banana Muffins with Nutella
    • overhead view pumpkin pie with graham cracker crust topped with whipped cream.
      Pumpkin Pie with Graham Cracker Crust
    Hungry for More Fast Recipes?

    Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook

    Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!

    📖 Recipe

    round cookies with peppermint and chocolate chips on a wire rack.

    Peppermint Chocolate Chip Cookies

    Addictive peppermint chocolate chip cookies loaded with candy cane bits and chocolate chips. These pretty holiday cookies are irresistibly buttery, crunchy, and sweet.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 12 minutes minutes
    Servings: 20
    Calories: 137kcal
    Author: Adina

    Equipment

    • Stand mixer or hand-held mixer
    • 2 baking sheets
    • Parchment paper
    Prevent your screen from going dark

    Ingredients  

    • ½ cup candy cane roughly crushed Notes 1, 2
    • 1 ½ cups all-purpose flour 245 g
    • 1 teaspoon baking soda
    • 1 pinch salt
    • ½ cup butter at room temperature, 1 stick/ 113 g
    • ½ cup light brown sugar 90 g
    • ¼ cup granulated white sugar 50 g
    • 1 egg large, at room temperature
    • 1 teaspoon vanilla extract
    • ½ cup semisweet chocolate chips 80 g, Note 3

    Instructions

    • Candy cane: Place them in a freezer bag and crush them with the flat side of a meat tenderizer.
      Food processor: Break the canes into smaller pieces by hand. Place them in the food processor and crush them roughly; they should not be powdery.
    • Dry ingredients: Combine flour, baking soda, and salt in a medium bowl. Set aside.
    • Wet ingredients: Mix the soft butter, brown, and white sugar in a large bowl. Add the egg and vanilla extract and beat until creamy.
    • Make cookie dough: Sift the flour mixture over the butter. Mix until just incorporated. Don’t overmix. Fold in the crushed candy canes and the chocolate chips using a spoon.
    • Form about 20 cookie dough balls, each weighing between 30 and 33 g.
    • Chill: Place them on a large plate (or directly on the lined baking sheets if you have enough room in the refrigerator) and refrigerate them for one hour.
    • Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper (Note 4).
    • Bake: Place the balls on the trays leaving enough space between them as they will spread. Bake for 10-12 minutes until lightly golden brown around the edges.
    • Cool: Leave them on the trays for another 10 minutes; they will firm up. Transfer them to a wire rack to cool completely.

    Notes

    1. Peppermint candy, bark, or chips are all good.
    2. Those were 8 candy canes for me, but your candy canes could be smaller or larger than mine; it’s best to measure the roughly chopped candy with the cup.
    3. You can also use milk chocolate, white chocolate chips, or chocolate chunks. You can chop a regular chocolate bar if you don’t have any chips.
    4. You can bake two trays full of cookies simultaneously using a fan-forced (fan-assisted) oven. In this case, preheat it to 320°F/ 160°C.

    Nutrition

    Serving: 1cookie | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Calcium: 12mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

    More Explore Irresistible Muffins, Cookies, & Brownies

    • four coconut balls raffaello style.
      Coconut Balls (3 Ingredients)
    • close up sweetened condensed milk brownie with cream cheese topping.
      Condensed Milk Brownies
    • pumpkin banana muffin in a paper liner close up.
      Pumpkin Banana Muffins
    • wlanut chocolate chip cookies on a vintage platter.
      Walnut Chocolate Chip Cookies

    Sharing is caring!

    31 shares
    • Facebook
    • Twitter
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

    More about me →

    Most Popular

    • quick pork belly bites sprinkled with green onions on a white plate.
      Quick Pork Belly Bites
    • sandwich pinwheels arranged on a plate with basil leaves between them.
      Easy Sandwich Pinwheels
    • red dutch oven with mac and cheese without flour.
      Simple Mac and Cheese without Flour
    • close up of many small cucumber wraps decorated with fresh dill.
      Cucumber Cream Cheese Wraps Recipe

    Seasonal

    • close up dill pickle cheese balls showing the insides.
      The Best Dill Pickle Cheese Ball
    • pumpkin banana muffin in a paper liner close up.
      Pumpkin Banana Muffins
    • bowl of carrot pumpkin soup with a coconut milk swirl and pepitas on top.
      Easy Carrot Pumpkin Soup
    • overhead picture of sliced air fryer meatloaf with cauliflower mash and peas on a brown plate.
      Air Fryer Meatloaf

    Footer

    ↑ back to top

    About

    • About us
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for emails and updates

    Check out our Web Stories

    Contact

    If you have any questions or want to work with us, please email us @ yummy@thefastrecipe.com

    If you would like to use one of our photos in your editorial content, please feel free to do so as long as a link back to thefastrecipe.com is provided. Thank you.

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023