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Peppermint Chocolate Chip Cookies Recipe

Skip the complicated baking and spread holiday cheer with these Easy Peppermint Chocolate Chip Cookies, bursting with dark chocolate and peppermint.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24
Calories: 232 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup dark chocolate chips
  • 1 cup Peppermint candy crushed

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
  3. In a separate bowl, beat the butter, sugar, and brown sugar until light and fluffy.
  4. Add the vanilla and egg and beat to combine.
  5. Add the dry ingredients and mix until a thick dough forms.
  6. Fold in the dark chocolate chips and peppermint candy.
  7. Use a cookie scoop or tablespoon to scoop out the dough and place the cookies on the prepared baking sheet, leaving around one inch between each cookie for spreading.
  8. Bake for 8 to 10 minutes, until the edges of the cookies are just beginning to brown.
  9. Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.

Notes

  • If you don’t have crushed peppermint candy, put some candy canes in a ziplock bag and crush them with a rolling pin. Candy canes are much easier to crush than hard peppermint candies.
  • If your cookies spread too much during baking, try chilling the dough in the fridge for 30 minutes to an hour before scooping and baking. 
  • Melted peppermint is tough to get off a cookie sheet, so use parchment paper.
  • While I love the combination of dark chocolate chips and peppermint candy, feel free to experiment with other mix-ins like white chocolate chips, chopped nuts, or even crushed Oreo cookies for a fun twist.
  • If you don’t have crushed peppermint candy, put some candy canes in a ziplock bag and crush them with a rolling pin. Candy canes are much easier to crush than hard peppermint candies.
  • If your cookies spread too much during baking, try chilling the dough in the fridge for 30 minutes to an hour before scooping and baking. 
  • Melted peppermint is tough to get off a cookie sheet, so use parchment paper.
  • While I love the combination of dark chocolate chips and peppermint candy, feel free to experiment with other mix-ins like white chocolate chips, chopped nuts, or even crushed Oreo cookies for a fun twist.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 27mg (9%) Sodium 167mg (7%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 247IU (5%) Vitamin C 0.04mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 27mg 9%
Sodium 167mg 7%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 247IU 5%
Vitamin C 0.04mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.