These peppermint chocolate chip cookies are the perfect elegant and festive holiday cookie! The chopped chocolate chunks are the star of these cookies with big chocolate pieces and shavings throughout. The peppermint extract and crushed candy canes add a holiday twist to your traditional chocolate chip cookies.
- Chocolate chips or chunks: I love using semisweet chocolate chunks! I roughly chop them to get those big pieces of melted chocolate along with fine pieces of chocolate shavings. You can use chocolate chips if you prefer!
- Peppermint extract: Just a bit of peppermint extract ensures every bite has a hint of peppermint.
- Candy canes: Not only do they add a beautiful red color, but they are add the perfect minty flavor!
- Unsalted butter: Make sure your butter is room temperature so that it whips together with the sugars.
- Beat together the butter and both sugars until nice and creamy. Add in the extracts and eggs and mix until just combined.
- Add in the dry ingredients and mix until fully incorporated (careful to not over-mix).
3. Fold in the chocolate chunks and crushed candy canes.
4. Roll the dough into 20 even-sized cookies and place them spread apart on the baking sheet. Chill the dough for at least 10 minutes, or until the dough is cold (this will prevent the cookies from spreading too much!).
5. Bake the cookies for 9-12 minutes, or until golden brown on the bottom. Allow the cookies to cool for at least 5 minutes before enjoying.
Make ahead tips
These cookies are great to have in your freezer during the holiday season! Once you make the dough, roll the cookies into balls and place them on a baking sheet and pop them in the freezer for up to 2 months. Once frozen, transfer them to an airtight container. When ready to enjoy, bake them straight from frozen (they will take slightly longer to bake).
Unbaked cookie dough can be kept in the refrigerator for 2-4 days.
Once baked, the cookies will last in a cool dry place for 3-5 days (although there is nothing better than a freshly baked cookie!).
- Be sure to chill your dough before baking as this will help prevent the cookies from spreading too much.
- If your dough is super sticky when you are trying to roll it out, pop it in the fridge or freezer for a few minutes. Cold dough makes for smooth cookie dough balls.
I hope you add these Peppermint and Chocolate Chip Cookies to your holiday cookie box! If you give them a try, I'd love to know what you think in the comments below!
Peppermint Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter room temperature
- ¼ cup sugar
- ½ cup dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 eggs
- 7 oz. semisweet chocolate chunks roughly chopped
- 6 crushed candy canes about ½ cup
- Position a baking rack in the middle of the oven and preheat the oven to 350°. Line baking sheets with parchment paper or silicon mats.
- In a medium bowl, whisk together flour, baking soda, and salt and set aside.
- In a large mixing bowl or stand mixer, beat together butter, sugar, and brown sugar until creamy, about 2 minutes. Add in both extracts and eggs and mix until just combined. Add in dry ingredients and mix until incorporated. Use a spatula to fold in chocolate chunks and candy canes.
- Roll the dough into 20 even-sized balls and place them at least 5 inches apart on a baking sheet. Place the cookies in the freezer for at least 10 minutes, or until cold (this will help prevent them from over-spreading).
- Bake for 9-12 minutes, or until the bottom of the cookies begins to turn golden brown. Allow the cookies to cool for at least 5 minutes before enjoying.
- Instead of chocolate chunks, you are welcome to use chocolate chips (roughly chopped or kept whole).