Peppermint Chocolate Chip Cookies Recipe
Celebrate the season with the merriest holiday treat and bake a batch of these peppermint chocolate chip cookies! Featuring the perfect buttery, soft and chewy texture and wonderfully crispy edges, these divine holiday cookies are loaded with chocolatey goodness and cooling peppermint flavor in every bite.
How to Make the Best Peppermint Chocolate Chip Cookies
There’s nothing quite like a homemade peppermint chocolate chip cookie to capture the spirit of the holiday season. These festive treats combine buttery, soft and chewy cookie dough with rich chocolate chips and cooling peppermint flavor that’ll make your kitchen smell absolutely divine. With crispy edges and a tender center, every bite delivers the perfect balance of flavors that screams Christmas.
What makes these cookies truly special is their texture—they’re neither cake-like nor overly crispy, but that just-right consistency that makes them impossible to resist. The peppermint extract and Andes Peppermint Crunch Baking Chips give you authentic peppermint flavor without being overpowering, while the chocolate chips add that essential richness. Baking a batch of these is almost as much fun as eating them, and they’re sure to become a holiday staple in your home.
Whether you’re preparing for a holiday gathering or simply want to treat yourself and your loved ones, these peppermint chocolate chip cookies deliver café-quality results from your own kitchen. The recipe is straightforward to follow, and the brief 9-minute bake time means you can have warm, fresh cookies in less than an hour from start to finish.
Peppermint Chocolate Chip Cookies
Celebrate the season with the merriest holiday treat and bake a batch of these peppermint chocolate chip cookies! Featuring the perfect buttery, soft and chewy texture and wonderfully crispy edges, these divine holiday cookies are loaded with chocolatey goodness and cooling peppermint flavor in every bite.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins
Instructions
Prepare
- In a medium mixing bowl, stir together the flour, cornstarch, baking soda and salt. Set aside.
- Preheat oven to 375 degrees.
Mix Dough
- In a large mixing bowl, beat together the softened butter, dark brown sugar, white sugar, peppermint extract and vanilla extract on medium speed until soft and fluffy.
- Using a spatula, scrape the beaten butter and sugar off the side of the bowl. Beat in one egg just until combined. Repeat with the remaining egg.
- Again, use a spatula to scrape off any of the butter mixture on the side of the bowl. Add a few spoonfuls of the flour mixture and beat on low until combined. Repeat until you incorporate all the flour mixture.
Chill & Bake
- Stir in the chocolate chips and Andes Peppermint Crunch. Refrigerate the dough for 30 minutes.
- Form the cookie dough into balls about the size of a golf ball. Place on a baking sheet lined with parchment paper or a silicone baking sheet.
- Bake for nine minutes and remove from oven. Let the cookies set for a minute or two, then use a baking spatula to move to wire racks to cool completely.
- Once cooled, store in an airtight container.
Notes
- If you can't find Andes Peppermint Crunch Baking Chips, you can substitute with crushed candy canes or peppermint bark pieces.
- Make sure the butter and eggs are at room temperature for the best texture.
- Don't overbake the cookies—they should have crispy edges but remain chewy in the center.