How to Make Delicious Peppermint Chocolate Chip Cookies from Scratch

Peppermint chocolate chip cookies bring cozy holiday vibes in every bite. They’re soft in the middle, slightly crisp at the edges, and full of rich chocolate flavor with a cool mint twist. These cookies are easy to make and don’t require any special tools.

Whether you’re baking for a cookie exchange, a party, or just a Friday night treat, this recipe delivers. Expect a bakery-style texture and a flavor that feels celebratory without being over the top.

What Makes This Special

These cookies strike a great balance: buttery and tender without being cakey, and sweet without being cloying. The peppermint is subtle and bright, not toothpaste-y.

A mix of semi-sweet chocolate chips and chopped chocolate gives melty pockets and classic chips in every bite. A short chill time keeps the dough from spreading too much and helps the flavors meld. They also freeze well, so you can bake what you need and save the rest for later.

Shopping List

• All-purpose flour – 2 1/4 cups
• Baking soda – 1 teaspoon
• Fine sea salt – 1/2 teaspoon
• Unsalted butter, softened – 3/4 cup (1 1/2 sticks)
• Granulated sugar – 1/2 cup
• Light brown sugar, packed – 3/4 cup
• Large eggs – 2
• Pure vanilla extract – 2 teaspoons
• Peppermint extract – 1/2 to 3/4 teaspoon (to taste)
• Semi-sweet chocolate chips – 1 cup
• Chopped dark chocolate (60–70%) – 1/2 cup
• Crushed peppermint candies or candy canes – 1/2 cup, lightly crushed
• Optional: Flaky sea salt, for topping

Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This traps air and helps the cookies rise.
4. Add eggs and flavor: Beat in the eggs one at a time.

   Stir in vanilla and peppermint extract. Start with 1/2 teaspoon peppermint; you can add a touch more if you prefer a stronger mint flavor.

5. Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low just until the flour disappears. Avoid overmixing.
6. Fold in the good stuff: Use a spatula to fold in chocolate chips, chopped dark chocolate, and most of the crushed peppermint (reserve a tablespoon or two for topping).
7. Chill the dough: Cover the bowl and refrigerate for 20–30 minutes. Chilling helps prevent spreading and improves texture.
8. Scoop: Use a 1 1/2 tablespoon cookie scoop (or rounded tablespoons) to portion dough onto the prepared sheets, leaving about 2 inches between cookies.
9. Top and bake: Sprinkle a little of the reserved crushed peppermint on top of each dough ball.

   Bake 9–11 minutes, until edges are set and centers still look slightly soft.

10. Finish: If using, sprinkle a tiny pinch of flaky sea salt on the warm cookies. Let them cool on the sheet for 5 minutes, then move to a rack to cool completely.

How to Store

Keep cookies in an airtight container at room temperature for 3–4 days. To maintain softness, add a slice of bread to the container; replace it as it dries out.

For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Rewarm in a 300°F (150°C) oven for 5–6 minutes.

You can also freeze the dough. Scoop balls onto a tray, freeze until solid, then store in a freezer bag for up to 3 months.

Bake from frozen at 350°F (175°C) and add 1–2 extra minutes.

Health Benefits

• Peppermint’s cooling compounds may ease digestion and can make rich desserts feel lighter.
• Dark chocolate provides antioxidants and a deeper flavor, so you can use less sugar without losing richness.
• Controlled portions help satisfy a sweet craving without overdoing it—these cookies are flavorful, so one or two go a long way.
• Homemade baking lets you choose quality ingredients, adjust sugar, and avoid unwanted additives found in some packaged cookies.

What Not to Do

• Don’t skip chilling the dough. Warm dough spreads too much and bakes up thin.
• Don’t overbake. Take them out when the centers look slightly underdone; they’ll set as they cool.
• Don’t overdo the peppermint extract. A little goes a long way. Too much can taste harsh.
• Don’t crush the candy too fine. Powdered candy melts and can create sticky spots; go for small pebbles.
• Don’t mix the candy into hot dough or hot sheets. The peppermint can melt and fuse to the pan.

Recipe Variations

• Double Chocolate Peppermint: Replace 1/4 cup flour with cocoa powder and use all dark chocolate for a brownie-like cookie.
• White Chocolate Peppermint: Swap chocolate chips for white chocolate chips. The creamy sweetness pairs beautifully with mint.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

  Chill the dough well and avoid overmixing.

• Mocha Mint: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a coffee kick.
• Thin and Crispy: Reduce flour by 2 tablespoons and skip the chill. Bake a minute longer for extra crunch.
• Mint Chips: Stir in Andes mint pieces or mint baking chips in place of some chocolate chips.

FAQ

Can I use peppermint oil instead of extract?

Yes, but it’s much stronger. Use about one-quarter the amount and taste the dough before adding more.

A drop or two is often enough.

My cookies didn’t spread. What happened?

The dough may have been too cold or had a bit too much flour. Let the dough sit at room temperature for 10 minutes, or gently press the scoops before baking.

Measuring flour with a scale helps prevent this.

How do I keep the crushed peppermint from melting?

Use larger pieces, press them lightly on top right before baking, and avoid baking on hot sheets. You can also add a few pieces after baking while the cookies are warm for a cleaner look.

Can I make the dough ahead?

Absolutely. Store the dough in the fridge for up to 48 hours.

Let it soften slightly before scooping, or pre-scoop and chill the balls for easy baking.

What’s the best chocolate to use?

A mix works best: semi-sweet chips for structure and chopped dark chocolate for melty pools. Aim for 60–70% cocoa for balanced sweetness.

Do I need a mixer?

No. A sturdy whisk and spatula will do.

Just make sure the butter is softened and take a bit more time to cream the sugars until fluffy.

Can I reduce the sugar?

You can cut the granulated sugar by 2–3 tablespoons without a big texture change. Any more and the cookies may spread less and taste less balanced.

In Conclusion

Peppermint chocolate chip cookies are the kind of treat that makes any day feel a little festive. They’re simple to bake, reliable, and always crowd-pleasing.

With a cool mint note and rich chocolate throughout, they deliver big flavor without much fuss. Keep a batch of dough in the fridge or freezer, and you’re never more than a few minutes away from fresh, cozy cookies.