Peppermint Chip Cookies

I have a weakness for cookies that taste like a peppermint candy cane crashed into a cozy chocolate chip cookie, and these peppermint chip cookies are exactly that chaos in a good way—chewy centers, a little crisp at the edges, and flecks of mint that make you feel oddly festive all year. They’re not delicate or precious; they’re the kind of cookie you dunk in milk and don’t feel guilty about polishing off half a dozen of.

My husband declared these his “emergency comfort cookies” after a brutal week of work emails. He’ll sneak into the kitchen, pretend he’s only grabbing water, then come back with two cookies and an alibi about being “starving.” Our kiddo once asked if we could serve them at Thanksgiving and honestly? They made it onto the dessert table. This recipe is now one of the few things that reliably gets praise without dramatic side-eye.

Kitchen Talk

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These cookies started as an experiment when I had leftover peppermint chips after a holiday baking binge. I tossed them into a basic chocolate chip dough and was pleasantly surprised—mint didn’t make the whole thing taste like toothpaste, it made the chocolate sing. Pro tip: I once forgot to chill the dough and the cookies spread like pancakes; still edible, just less charming. Also, crushed candy canes make your rolling pin sticky—wrap it in plastic next time, or embrace the mess and blame it on the kids.

Shopping Tips

– Flour: Use all-purpose flour for predictable results; if you’re reaching for a substitute, check protein content—too high and cookies can get tough.
– Sugar: Brown sugar adds chew and a hint of caramel—don’t skip it if you want that soft middle.
– Fats & Oils: Butter gives the best flavor, but a mix of butter and a neutral oil can keep cookies softer longer.
– Chocolate: Peppermint chips or mint-flavored chips are the star—buy a good brand or a specialty baking chip for consistent texture.
– Eggs: Room temperature eggs blend better into dough; if you forget to warm them, give them a quick warm water bath in the shell.

Prep Ahead Ideas

– Make the dough the night before and let it chill; chilled dough is easier to scoop and holds shape better while baking.
– Freeze scooped dough balls on a tray, then transfer to a bag so you can bake fresh cookies straight from frozen whenever the craving hits.
– Store dough in an airtight container or wrapped tightly so it doesn’t pick up fridge smells; label with date and type.
– For busy mornings, bake a batch ahead and freeze baked cookies—thaw on the counter or warm briefly in a low oven.

✔Time-Saving Tricks

– Use a cookie scoop so all your cookies bake evenly—no fiddly measuring required.
– If you’re in a rush, press extra chips into the top of each dough ball before baking instead of mixing them in.
– Pre-crush peppermint in a small jar with a rolling pin while you measure dry ingredients—two tasks in one.
– Don’t rush the cooling: a few minutes on the pan lets cookies set and prevents breakage when moving.

✔Common Mistakes

– Overbaking: I once left them in a minute too long and they turned into biscuit-like regrets. Pull them when centers still look slightly underdone; they finish on the hot pan.
– Not chilling dough: leads to flat, spread-out cookies. If you forget, reduce the size of each scoop so they bake quicker and won’t run into each other.
– Using fresh peppermint instead of baking chips: fresh mint can water-log the dough and change texture—stick to chips or crushed hard candy.
– Adding too many chips: more is more until the dough becomes just a vehicle for chips; aim for a good balance so the cookie structure holds.

What to Serve It With

– A big glass of cold milk or a mug of hot cocoa for maximum cozy vibes.
– Vanilla ice cream for an easy cookie-ice-cream sandwich.
– A simple fruit salad to cut the sweetness on the side.
– Crumble cookies over warm pudding for a cheeky dessert remix.

✔Tips & Mistakes

– Use room-temperature butter for easy creaming; cold butter = lumpy mix, melted butter = flat cookies.
– Don’t pack brown sugar if you want lighter texture—give it a light fluff.
– If cookies stick to the pan, try parchment paper or a light spray next time.
– One time I swapped peppermint for spearmint chips—still edible, just unexpected.

✔Storage Tips

Keep leftover cookies in an airtight container at room temperature for a few days, layered with parchment so they don’t stick. Freeze baked cookies in a single layer then bag them; they defrost quickly and taste great warm. Cold cookies are fine—some people (my husband) prefer them that way for a firmer bite; I’ll eat them for breakfast dunked in coffee and I won’t apologize.

✔Variations and Substitutions

– Swap half the chocolate for white chocolate chips for a sweeter, holiday vibe.
– Use crushed peppermint candies instead of chips for texture and crunch, but add them at the end so they don’t dissolve into the dough.
– If you don’t do dairy, try a butter substitute made for baking and a dairy-free chip—texture will change but flavor still works.
– For less sugar, cut the granulated sugar slightly and add a touch more brown sugar for moisture; results will still be cookie-like, just less sweet.

Frequently Asked Questions

Peppermint Chip Cookies

Chewy, minty cookies packed with peppermint chips, white chocolate, and candy cane crunch—festive and ready fast.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1 tbsp cornstarch
• ▢ 0.75 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 0.75 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 0.75 tsp peppermint extract
• ▢ 1 cup peppermint baking chips
• ▢ 0.5 cup white chocolate chips
• ▢ 0.5 cup crushed candy canes or peppermint candies lightly crushed; reserve a spoonful for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, cornstarch, baking soda, baking powder, and salt in a bowl.
• Cream butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
• Beat in eggs one at a time, then mix in vanilla and peppermint extract.
• Mix in dry ingredients on low just until combined; do not overwork the dough.
• Fold in peppermint chips, white chocolate chips, and most of the crushed candy.
• Scoop 1.5-tablespoon mounds onto sheets, spacing 2 inches apart. Sprinkle with reserved candy.
• Bake 10–12 minutes, until edges are set and centers look slightly soft.
• Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.

Notes

For bakery-style edges, chill the scooped dough for 15 minutes before baking. Swap white chips with dark chocolate for a bolder contrast, or drizzle baked cookies with melted white chocolate. Store airtight at room temperature up to 4 days or freeze baked cookies for 2 months.

This recipe is an original creation inspired by classic Peppermint Chip Cookies flavors. All ingredient ratios and instructions are independently developed.