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Rich with holiday flavor and melt in your mouth texture, this peppermint chocolate chip cookies recipe will transform your Christmas cookie game in less than an hour. These Christmas cookies with white chocolate deliver cooling peppermint crunches, gooey pools of dark chocolate, and festive appeal that make them a December favorite. With only 15 minutes of prep and 25 minutes of baking, these easy soft holiday cookies are the ultimate quick fix for last minute gatherings or cookie exchanges—without sacrificing that homemade taste everyone craves.
The first time I baked these peppermint chip cookies, I was searching for an easy Christmas dessert that would wow guests at our annual cookie exchange. Watching the crushed candy cane melt into the dough made every bite taste like pure nostalgic magic, while my family now requests this holiday cookie recipe every December. These cookies quickly became our go to for their fresh peppermint aroma, soft centers with creamy chocolate, and the fact that they always disappear first during celebrations.
Gather Your Ingredients
- Unsalted butter, softened: Gives the cookies a rich, melt in your mouth base and soft crumb; room temperature is crucial for easy creaming, and high quality butter brings better flavor—plant based butter works for dairy free needs
- Granulated sugar: Sweetens and contributes to that classic chewy texture as well as golden cookies; superfine or organic sugar are fine substitutes
- Light brown sugar, packed: Adds moisture and subtle caramel notes for bakery style cookies; dark brown sugar offers a deeper flavor if swapped
- Pure vanilla extract: Boosts warmth and rounds out chocolate and peppermint; for authentic Christmas cookies with white chocolate, real vanilla is best—not imitation
- One large egg: Provides structure and tenderness, room temperature eggs blend in best for fuffy results
- Fine sea salt: Balances sweetness and sharpens all other flavors; kosher salt is a workable alternative
- Baking soda: Ensures a soft, thick rise and prevents dense cookies; essential for that bakery style crumb
- White chocolate chips: Add creamy, sweet contrast to fresh peppermint; use real white chocolate for richer flavor, or swap for dairy free chips if needed
- Dark or semisweet chocolate chips: Bring deep chocolate flavor and fudgy finish; milk chocolate works for a sweeter touch or vegan chips for plant based baking
- Five candy canes, crushed: Provide peppermint crunch and festive bursts in every bite; classic peppermint is ideal, but fun flavors or colored canes make creative alternatives
How to Make Peppermint Chocolate Chip Cookies
- Cream Butter and Sugars Thoroughly:
- Beat softened butter, granulated sugar, and packed light brown sugar using a hand or stand mixer on medium speed for at least three to four minutes. The mixture should turn pale, look fluffy, and feel almost silky; the mixer will sound higher pitched as air is incorporated, creating the essential bakery style texture crucial to soft cookies. Do not rush—this added time makes all the difference in chewy, melt away results.
- Add Vanilla and Egg Just Until Combined:
- Mix in pure vanilla extract and one large egg at low speed just until blended, about fifteen to twenty seconds. The dough should become shiny and consistent; overmixing can make cookies tough, so blend scrupulously and scrape down the bowl to ensure even results.
- Sift Dry Ingredients and Blend In Gently:
- In a separate bowl, whisk together flour, sea salt, and baking soda for even leavening. Add dry ingredients to the wet mixture and fold gently using a spatula, just until streaks of flour disappear. This keeps the dough thick and prevents overworking, which protects tenderness.
- Fold in Chocolates and Peppermint Pieces:
- Stir in white chocolate chips, dark chocolate chips, and three quarters of the crushed candy canes. Use a spatula to evenly distribute while reserving some candy for topping, ensuring each cookie bakes up festive and perfectly studded.
- Portion and Bake to Chewy Perfection:
- Heat your oven to 350 degrees Fahrenheit and line baking sheets with parchment. Scoop dough into two tablespoon balls spaced apart by two inches, sprinkle extra candy cane on top for sparkle, and bake ten to twelve minutes until edges are set but centers look slightly underdone. Do not overbake—residual heat finishes the doneness and preserves chewiness.
- Cool and Enjoy for Ultimate Holiday Flavor:
- Let cookies rest on the baking sheet for three minutes, then move to a wire rack to cool completely. Chocolate will remain melty, surrounded by icy fresh peppermint aroma that intensifies on cooling. Store cooled cookies in an airtight container to keep them soft and flavorful for days.
Crushing my candy canes inside a ziplock with a rolling pin gives both sandy bits and glittery shards, making each cookie both crunchy and beautiful. My kids love helping with this part, especially sprinkling the extra candy over each cookie before baking—now a cherished Christmas Eve tradition in our house. The creamy puddles of chocolate and cooling peppermint in every bite make these cookies a standout on every holiday dessert tray and a frequent winter request from friends and family.
Smart Swaps and Variations
Out of candy canes or looking for an allergy friendly treat? Substitute with crushed soft peppermints or flavored mint bark for a similar peppermint kick. For gluten free Christmas cookies, use a high quality cup for cup gluten free flour blend. Plant based butter sticks and vegan chocolate chips convert this dough into a dairy free, completely plant based holiday dessert. For added crunch, toss in chopped roasted nuts, or try a topping of extra candy cane pieces for more color and sweet, festive flavor on your cookie tray.
How to Store and Reheat Peppermint Chocolate Chip Cookies
Keeping your peppermint chip cookies fresh is as easy as making them. Store cooled cookies in an airtight container at room temperature up to five days for best taste and texture, separating layers with parchment if stacking. For longer storage, freeze cookies in a single layer in a rigid airtight container or zip freezer bag for up to three months; for optimal texture, allow to thaw at room temperature or use a microwave for ten to fifteen seconds to rewarm individual cookies for that just baked gooey chocolate effect.
What to Serve with Peppermint Chocolate Chip Cookies
These cookies are the highlight of any winter dessert tray and pair beautifully with classic holiday drinks like hot cocoa, espresso, or creamy eggnog. For parties, serve alongside a scoop of peppermint ice cream for extra decadent flair, or with a platter of other festive cookies such as gingerbread, snickerdoodles, and sugar cookies. For a cozy touch, enjoy with a mug of tea or dunk into your morning coffee by the fire on a chilly December morning.
Nutritional Benefits
While these cookies are a decadent holiday treat, they can be customized for better nutrition by including plant based flours or vegan swaps. Peppermint is known for its tummy soothing qualities, and the combination of egg and chocolate chips provides both protein and antioxidants. Each cookie has about 430 calories with a satisfying mix of carbohydrates and healthy fats, and small changes make them friendlier for dairy free, gluten free, or even vegan diets as needed.
Recipe Success Tips
For bakery perfect Christmas cookies with peppermint, measure flour using the scoop and level method to keep cookies soft, not dense. If the dough feels sticky, chill for ten to twenty minutes to make scooping easier and cookies thicker. For flatter cookies, press the dough balls gently before baking and always fold just enough to blend without overmixing for maximum tenderness. Bake cookies one sheet at a time in the center oven rack for the most even results every batch.
These peppermint chocolate chip cookies are my go to recipe for holiday parties and cozy winter evenings. I hope you find them as irresistible as we do and make them part of your own Christmas traditions—let me know which fun variation you want to try first!
Common Questions About This Recipe
- → How do I make sure the cookies are soft?
Cream the butter and sugars thoroughly and avoid overmixing after adding the egg to keep cookies soft. Baking just until the edges set also helps.
- → Can I use only one type of chocolate chip?
Yes, substitute white or dark chocolate chips based on your preference or what you have on hand for a slightly different flavor profile.
- → How can I crush the candy canes evenly?
Place candy canes in a sealed bag and use a rolling pin to crush them into fine pieces, which ensures even distribution throughout the dough.
- → Are these cookies freezer friendly?
Yes, you can freeze both the dough and the baked cookies. Let baked cookies cool completely before storing in an airtight container.
- → What’s the secret to a chewy texture?
The combination of brown sugar and careful mixing leads to a chewy cookie. Avoid overbaking and use a little underdone dough for the best result.