Peppermint Chocolate Chip Cookies (Soft Christmas Cookies)

Peppermint chocolate chip cookies are a festive twist on a familiar favorite. They have the buttery, soft texture of a classic chocolate chip cookie, with cool peppermint flavor and plenty of semisweet chocolate in every bite. A little crushed candy cane on top adds a seasonal crunch and makes them look right at home on a Christmas cookie platter.

The key is using peppermint extract carefully. Peppermint can become overpowering quickly, so start with a measured amount rather than pouring freely. Chilling the dough helps the cookies bake up thicker and gives the flavors time to blend.

Why You’ll Love These Peppermint Cookies

Classic with a holiday twist: Chocolate chips keep the cookies familiar, while peppermint adds a seasonal note.
Soft centers: Brown sugar and careful baking help create a tender middle.
Easy to customize: Use crushed candy canes, chocolate chunks, or a chocolate drizzle.
Make-ahead friendly: The dough can be chilled or frozen before baking.

Ingredients You’ll Need

All-purpose flour: Gives the cookies structure. Measure accurately so they do not become dry.
Unsalted butter: Softened butter creams smoothly with the sugars.
Brown sugar: Helps keep the cookies moist and chewy.
Granulated sugar: Balances the brown sugar and supports spread.
Egg: Binds the dough and adds structure.
Vanilla extract: Rounds out the peppermint and chocolate flavors.
Peppermint extract: Gives the cookies their cool flavor. Use peppermint extract, not spearmint, and measure carefully.
Baking soda: Helps the cookies spread and brown.
Salt: Balances the sweetness.
Semisweet chocolate chips: Their slightly bitter edge works well with peppermint.
Crushed candy canes (optional): Add a crisp peppermint crunch and festive color. Sprinkle a little on top after baking if you want to preserve the color.

How to Make Peppermint Chocolate Chip Cookies

1. Prepare the oven and baking sheets

Line two baking sheets with parchment paper. Heat the oven to 350°F (175°C) when the dough is ready.

2. Mix the dry ingredients

Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

3. Cream butter and sugars

Beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until creamy. Scrape the bowl so the mixture is evenly combined.

4. Add the egg and extracts

Beat in the egg and vanilla. Add ½ teaspoon peppermint extract and mix. If you prefer a stronger mint flavor, you can add a little more, but do so cautiously; peppermint extract varies by brand and can quickly dominate.

5. Add flour and chocolate

Mix in the dry ingredients on low speed just until the flour disappears. Fold in the chocolate chips and, if using, 2 tablespoons finely crushed candy cane. Do not overmix.

6. Chill the dough

Cover and refrigerate for 30–45 minutes. This step makes the dough easier to portion and helps limit spreading. If the dough is already firm, you can proceed.

7. Scoop and bake

Scoop about 1½ tablespoons of dough per cookie and arrange on the prepared sheets, leaving about 2 inches between them. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers look slightly soft.

8. Add the peppermint finish

Let the cookies sit on the pan for 2–3 minutes. Sprinkle a little finely crushed candy cane over the warm tops if desired, then transfer to a rack to cool completely. For a more polished finish, drizzle with melted chocolate after cooling.

Tips for Balanced Peppermint Flavor

Measure the extract. Too much peppermint can make cookies taste medicinal. Start with ½ teaspoon for this batch.
Use semisweet chocolate. It offsets the sweetness of candy canes and cookie dough.
Keep candy pieces small. Large hard pieces can make the cookies difficult to bite and may melt into sticky patches.
Add some candy after baking. A small sprinkle on warm cookies gives color and crunch without putting all the candy through the oven.
Watch the bake time. Cookies continue setting after they leave the oven. Pull them when the edges are set and the centers are still soft.

Variations

Double chocolate peppermint: Replace ¼ cup flour with ¼ cup cocoa powder, then check the dough consistency before chilling.
White chocolate peppermint: Replace half the semisweet chips with white chocolate chips.
Chocolate-dipped: Dip half of each cooled cookie in melted semisweet chocolate and let set on parchment.
Extra festive: Add red and green sprinkles or a light drizzle of white chocolate.

Storage and Freezing

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. If using crushed candy canes, note that they can soften or become sticky as they absorb moisture from the cookies.

Freeze baked cookies in a sealed freezer-safe container for up to 2 months for best quality. To freeze dough, portion it into balls and freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a little time as needed. Add crushed candy cane after baking for the best appearance.

Frequently Asked Questions

Can I use peppermint oil instead of extract?

Peppermint oil is much more concentrated than many extracts and is not a direct one-for-one substitute. Use a food-grade product and follow its specific dilution guidance. For a straightforward bake, peppermint extract is easier to measure.

Why do my cookies taste too minty?

Peppermint extract is potent and brands vary. Measure carefully and avoid adding extra without tasting the dough’s aroma first. Remember that the flavor can seem stronger after baking.

Can I leave out the candy canes?

Absolutely. The cookies still have peppermint flavor from the extract. Candy canes are optional for crunch and decoration.

Can I make the dough ahead?

Yes. Refrigerate it, covered, for up to 24–48 hours. If very firm, let it soften slightly before scooping.

Recipe Card

Peppermint Chocolate Chip Cookies
Prep: 15 minutes, plus 30–45 minutes chilling
Bake: 10–12 minutes per batch
Total: About 1 hour 10 minutes
Yield: About 22–24 cookies

Ingredients

2¼ cups (270 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1½ cups (255 g) semisweet chocolate chips
2–3 tablespoons finely crushed candy canes, optional

Instructions

Whisk flour, baking soda, and salt.
Beat butter and both sugars until creamy.
Beat in egg, vanilla, and peppermint extract.
Mix in dry ingredients just until combined.
Fold in chocolate chips and optional crushed candy cane.
Cover and chill 30–45 minutes. Heat oven to 350°F (175°C).
Scoop 1½-tablespoon portions onto parchment-lined sheets, spacing 2 inches apart.
Bake 10–12 minutes until edges are set and centers remain soft. Cool briefly on the pan, then transfer to a rack.

Allergen note: These cookies contain wheat, milk, and egg. Check chocolate and candy labels for additional allergen information.

Food-safety note: Do not taste raw cookie dough. Raw flour and eggs can carry harmful germs. Wash hands and equipment after handling raw dough.

Recipe research note: The peppermint-and-chocolate flavor pairing and measured-extract approach are informed by established holiday baking recipes such as McCormick’s Mint Chocolate Chip Cookies and Food Network’s Chocolate-Peppermint Cookies. This is an original soft drop-cookie adaptation.