When the air turns crisp and the scent of pine fills the room, it’s time to embrace the holiday spirit with something sweet. That’s where my Peppermint Chocolate Chip Cookies come in—a delightful treat that strikes the perfect balance between chewy and gooey. With rich dark and white chocolate chunks mingling with festive candy cane pieces, these cookies are sure to be a showstopper at any gathering.
What makes them even more appealing? You can whip up a batch in just 30 minutes, making them ideal for spontaneous cookie swaps or cozy nights in. Forget about chilling the dough—these cookies come together quickly and effortlessly, allowing you to savor every moment of the baking process. So grab your mixing bowl and let’s create some holiday magic that’s not only delicious but also incredibly easy!
Why will you love Peppermint Chocolate Chip Cookies?
Quick and Easy: This recipe is a breeze to make, allowing you to whip up your favorite holiday cookies in just 30 minutes.
Festive Flavors: The combination of dark and white chocolate with candy cane bits brings a joyful burst of holiday spirit to every bite.
Perfect Texture: Expect a tender, chewy center with a crisp edge that will have everyone reaching for seconds.
Freezer-Friendly: Want cookies on demand? Freeze the dough for up to three months, ensuring fresh cookies whenever the craving strikes.
Crowd-Pleaser: These delightful cookies are perfect for gatherings, cookie exchanges, or as charming gifts in decorative boxes. Enjoy making memories this season with these irresistible treats!
Peppermint Chocolate Chip Cookies Ingredients
For the Batter
- Unsalted Butter – Provides richness and moisture; substitute with margarine for a dairy-free option.
- Cream Cheese – Helps maintain softness and adds creaminess; mascarpone works well as a flavorful alternative.
- Granulated Sugar – Adds sweetness and aids in spreading; stick to this unless opting for a low-sugar alternative.
- Brown Sugar – Contributes moisture and a slight chewiness; using dark brown sugar enhances the flavor profile.
- Eggs – Binds ingredients while adding moisture; flaxseed meal mixed with water can replace them for a vegan version.
- Vanilla Extract – Enhances overall flavor; consider vanilla bean paste for a more robust taste.
For the Dry Ingredients
- All-Purpose Flour – Provides structure; can be swapped with a gluten-free flour blend if needed.
- Baking Soda – Helps cookies rise; you may use baking powder as a substitute, but use less.
- Cream of Tartar – Stabilizes the baking soda; you can omit it if unavailable, keeping in mind the cookies may be less fluffy.
- Fine Sea Salt – Balances sweetness; table salt can substitute, but use less due to increased saltiness.
For the Chocolate and Crunch
- Semi-Sweet Chocolate (chopped) – Adds rich chocolate flavor; dark chocolate offers a more intense taste.
- White Chocolate (chopped) – Brings sweetness and creaminess; can be swapped with butterscotch chips or simply omitted.
- Candy Canes (crushed) – Infuses festive flavor and crunch; peppermint extract can replace this if you don’t have candy canes on hand.
How to Make Peppermint Chocolate Chip Cookies
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Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
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Crush the Candy Canes: Place candy canes in a ziplock bag and crush them with a rolling pin until you get small, festive pieces. Set them aside for later.
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Cream the Butters: In a mixing bowl, combine room-temperature unsalted butter and cream cheese with granulated and brown sugars. Beat with a hand mixer until the mixture is light and fluffy.
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Add Eggs and Vanilla: Introduce the room-temperature eggs, one at a time, ensuring to mix in the vanilla extract afterward for a wonderful flavor boost.
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Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and fine sea salt. Gradually incorporate this dry mix into the wet ingredients until just combined for a smooth batter.
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Fold in Chocolates and Candy Canes: Carefully fold in your chopped semi-sweet and white chocolates along with the crushed candy canes, creating a delightful mixture of flavors.
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Scoop the Dough: Use a cookie scoop to portion out dough balls onto your prepared baking sheet, ensuring they have enough space to spread while baking.
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Bake: Place the cookies in the oven and bake for 12-14 minutes until they are puffy but still soft in the center, giving them that perfect chewy texture.
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Cool and Drizzle: Once out of the oven, let your cookies cool slightly. If desired, drizzle melted white chocolate over the top for an extra touch of sweetness.
Optional: Try adding chopped nuts for an extra crunch.
Exact quantities are listed in the recipe card below.
Peppermint Chocolate Chip Cookies Variations
Feel free to let your creativity shine while making these scrumptious cookies—there are endless ways to customize!
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Dairy-Free: Substitute unsalted butter with margarine and cream cheese with a dairy-free cream cheese alternative for a tasty dairy-free version.
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Nutty Addition: Toss in chopped walnuts or pecans to add a delightful crunch and extra flavor to your cookies. This variation not only enhances texture but also brings warmth to each bite.
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Flavor Extracts: Experiment by adding a few drops of almond or coconut extract to the dough for a unique twist that complements the peppermint flavor beautifully.
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Cocoa Powder: For a chocolaty spin, swap out ¼ cup of all-purpose flour for unsweetened cocoa powder, making these cookies rich and decadent.
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Gluten-Free: Use a gluten-free flour blend in place of regular flour to create a cookie that everyone can enjoy, without compromising on taste or texture.
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Spice It Up: Consider adding a pinch of cinnamon or nutmeg to the dough for an extra layer of warmth and holiday spirit in every chewy bite.
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Minty Chocolate Chips: Instead of regular semi-sweet chocolate, use mint chocolate chips to enhance the peppermint flavor while keeping that iconic chocolate taste.
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Fruity Surprise: Stir in dried cranberries or chopped dried cherries for a fruity pop that brightens the flavor profile and adds a chewy texture alongside the chocolate.
What to Serve with Peppermint Chocolate Chip Cookies?
Pair these festive treats with delightful accompaniments that enhance the joy of your holiday gatherings!
- Hot Cocoa: A classic choice, warm cocoa complements the chocolatey goodness while bringing a cozy ambiance to your festive celebrations.
- Vanilla Ice Cream: The creaminess of vanilla ice cream beautifully offsets the rich, minty cookies, creating a deliciously indulgent contrast.
- Whipped Cream: Light and fluffy whipped cream adds a lovely texture and a touch of sweetness that balances the flavors perfectly, ideal for a holiday dessert table.
- Holiday Punch: Bright and fruity holiday punch invigorates the palate with its refreshing zest, making it the perfect drink to accompany your sweet treats.
- Nutty Biscotti: For a crunchy texture, serve alongside nutty biscotti. The slight crunch pairs wonderfully with the chewiness of the cookies for a satisfying snack.
- Coffee: A warm cup of coffee enhances the rich flavors and melts away the sweetness, making it a perfect partner for those afternoon cookie breaks.
Elevate your dessert experience with these delicious pairings that are sure to roll into your festive celebrations wonderfully!
Expert Tips for Peppermint Chocolate Chip Cookies
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Room Temperature Ingredients: Ensure that butter and cream cheese are at room temperature to achieve a light and fluffy cookie batter.
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Avoid Overmixing: Gentle mixing after adding dry ingredients is crucial to maintain the soft and chewy texture of these cookies.
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Correct Baking Time: Keep an eye on your cookies while baking; they should look puffy and soft in the center. Overbaking can lead to dryness.
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Cooling Tips: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps preserve their chewy center.
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Storage Secrets: Store your Peppermint Chocolate Chip Cookies in an airtight container at room temperature for up to four days, or freeze the dough for easy baking later.
How to Store and Freeze Peppermint Chocolate Chip Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 4 days to maintain their delicious softness and chewy texture.
Freezer: For long-term storage, freeze cookie dough balls after forming them on a baking sheet for about 1 hour, then transfer to a freezer-safe bag. They’ll stay fresh for up to 3 months.
Thawing: When ready to bake, let the frozen dough balls thaw at room temperature for about 30 minutes before popping them into the oven for a delightful batch of freshly baked Peppermint Chocolate Chip Cookies.
Reheating: Enjoy leftover cookies by microwaving them for about 10-15 seconds to restore their warmth and gooeyness—perfect for cozy evenings!
Make Ahead Options
These Peppermint Chocolate Chip Cookies are perfect for meal prep enthusiasts, making your holiday baking even easier! You can prepare the cookie dough and refrigerate it for up to 24 hours, keeping it airtight to maintain freshness. Additionally, you can also portion the dough into balls and freeze them for up to 3 months. When you’re ready to bake, simply let the frozen dough balls thaw at room temperature for about 20 minutes before popping them into the oven. This method ensures that each batch turns out just as delicious as fresh-baked cookies, saving you time on busy days while still delivering those warm, festive flavors your family loves!
Peppermint Chocolate Chip Cookies Recipe FAQs
What is the best way to select candy canes for this recipe?
Look for candy canes that are uniform in size and free from dark spots or damage. Choose ones that are brightly colored, as this indicates freshness. Be sure to crush them just before using to maintain their crunch and flavor.
How should I store Peppermint Chocolate Chip Cookies for optimal freshness?
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, consider freezing the cookie dough or baked cookies. Just make sure they are completely cooled, then layer them with parchment paper in an airtight container to prevent sticking.
Can I freeze the cookie dough, and if so, how?
Absolutely! To freeze, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 1 hour until firm, then transfer the dough balls to a freezer-safe bag. They can be stored this way for up to 3 months. When you’re ready to bake, thaw the dough at room temperature for about 30 minutes before placing them in the oven.
What should I do if my cookies turn out too dry?
If your cookies come out dry, this is often a sign they were overbaked or there was too much flour. To prevent this, make sure to measure your flour accurately—using the spoon-and-level method is best. If the dough feels too heavy, add a tablespoon of milk or water to help hydrate it before baking.
Are these cookies suitable for people with gluten allergies?
Unfortunately, the traditional recipe calls for all-purpose flour, which contains gluten. However, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check other ingredients, like baking powder, to ensure they’re gluten-free as well.
What if I have a nut allergy or want to add nuts to the recipe?
If you’re accommodating nut allergies, simply omit any nuts or choose seeds as a crunchy alternative. For nut lovers, feel free to fold in chopped walnuts or pecans for added texture and flavor, just be sure to notify anyone sharing in your festive treats!
Soft and Chewy Peppermint Chocolate Chip Cookies to Celebrate
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Crush candy canes in a ziplock bag with a rolling pin until small pieces are formed.
- In a bowl, cream together unsalted butter and cream cheese with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing in the vanilla extract.
- Whisk together all-purpose flour, baking soda, cream of tartar, and fine sea salt. Gradually add into the wet mixture until just combined.
- Fold in chopped semi-sweet and white chocolates along with crushed candy canes.
- Scoop dough balls onto the baking sheet, leaving enough space for spreading.
- Bake for 12-14 minutes until puffy but still soft in the center.
- Let the cookies cool for a few minutes. Optionally drizzle with melted white chocolate.