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5 from 25 votes

Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are loaded with candy cane pieces and are the perfect way to get into the Christmas spirit! They are quick and easy to make with no chilling and perfect for taking to a holiday cookie exchange.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 279kcal
Author: Amy Nash


  • 1 cup salted butter, softened (227g)
  • 1 cup granulated sugar (200g)
  • 1 cup light brown sugar (200g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 cups all-purpose flour (375g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet or dark chocolate chips
  • 6 peppermint candy canes, crushed


  • In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and light, about 3-4 minutes.
  • Add eggs, vanilla, and peppermint extract. Mix well until combined, scraping the bottom and sides of the bowl so everything mixes together evenly.
  • Add flour, baking soda, and salt. Mix on medium-low speed just until combined.
  • Stir in chocolate chips and candy cane pieces.
  • Line two baking sheets with parchment paper. Use a small cookie scoop to scoop balls of cookie dough onto the parchment paper. You can sprinkle the tops of the cookies with extra candy cane pieces, if desired. Refrigerate for at least 30 minutes. Preheat oven to 350 degrees F while the cookies chill.
  • Bake for 10-12 minutes until lightly browned. Cool for 5-10 minutes before transferring to wire racks to cool completely.


  • Keep in mind that if there are candy cane pieces on the edges of the cookies while they bake they might melt on the pan. It's helpful to move those to the tops of the cookies before baking and be sure to use parchment paper to keep the cookies from sticking to the pan.
  • Storage: These cookies keep well on the counter for about 5 days in an airtight container.
  • Freezing: If you want to freeze the cookie dough, I like to scoop the cookies into balls first and flash freeze for about an hour before transferring to a freezer-safe Ziploc bag for longer term storage. You can bake them straight from frozen just by adding an extra couple of minutes to the bake time. You can also freeze the baked cookies for up to 2 months.


Calories: 279kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 234mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg