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peppermint chocolate chip cookies. side view of two cookies stacked. top cookie has a bite missing and is topped with chocolate chips and broken bits of candy cane. background is a white bottlebrush tree, small red bowls with snowflakes and a pink backdrop with tiny green christmas trees.
Heather Wolf

Peppermint Chocolate Chip Cookies

5 from 4 votes
Deck the halls with boughs of holly then deck your Peppermint Chocolate Chip Cookies with bits of crushed candy canes. Crispy edges, chewy middles and the crunch of peppermint make these festive treats perfect for cookie swaps and Christmas parties.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill 4 hours
Total Time 4 hours 26 minutes
Servings: 20
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Peppermint Chocolate Chip Cookies
  • 2 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 1 tsp sea salt fine
  • 1 1/4 cup dark brown sugar packed
  • 3/4 cup unsalted butter melted
  • 2 tsp vanilla extract pure
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup crushed candy canes approximately 4 large candy canes
Topping
  • 1/4 cup bittersweet chocolate chips
  • 1 large candy cane crushed

Method
 

Peppermint Chocolate Chip Cookies
  1. Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
  2. Add melted butter and brown sugar to a large bowl then beat with an electric mixer for 1 minute.
  3. Add the vanilla, egg and egg yolk then beat until incorporated.
  4. Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
  5. Turn the mixer off then use a wooden spoon to mix in 3/4 cup of chocolate chips and 1/3 cup of crushed candy canes until both are evenly distributed. Do not overmix.
  6. Using a large, 2.5 Tablespoon-sized cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
  7. Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. (Mine chilled overnight.)
  8. Preheat the oven to 350F.
  9. Remove plastic wrap from baking sheets then bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft. Avoid overbaking.
  10. Remove cookies from oven then press remaining chocolate chips and crushed candy cane into the tops of warm cookies.
  11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  12. Store cookies in an airtight container at room temperature up to 5 days.