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Peppermint Chocolate Chip Cookies: Easy Homemade Recipe for Festive Parties

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These peppermint chocolate chip cookies are crisp at the edges, chewy in the center, and bursting with chocolate and natural peppermint flavor. Perfect for holiday parties, cookie swaps, or cozy nights in, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips (optional)
  • 3/4 cup crushed peppermint candies or candy canes
  • Extra crushed peppermint candies for topping (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Measure out all ingredients and let butter and eggs come to room temperature (about 30 minutes). Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs, one at a time, scraping down sides as needed. Add vanilla extract and mix until fully incorporated.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  6. Fold in chocolate chips, mini chips (if using), and crushed peppermint candies with a spatula.
  7. Use a cookie scoop or tablespoon to drop dough onto prepared sheets, spacing about 2 inches apart. If dough is too sticky, chill for 15 minutes.
  8. Sprinkle extra crushed peppermint and a pinch of flaky sea salt on each cookie (optional).
  9. Bake at 350°F for 10-12 minutes, until edges are golden and centers look slightly underdone. For crisp cookies, bake 2 minutes longer.
  10. Let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
  11. Serve warm or store cooled cookies in an airtight container.

Notes

Chill dough for thicker cookies. Use parchment paper to prevent sticking. Rotate trays halfway through baking for even results. Measure flour by weight for best texture. For gluten-free or dairy-free, use appropriate substitutes. Sprinkle sea salt on top for flavor boost.

Nutrition

Keywords: peppermint cookies, chocolate chip cookies, holiday cookies, Christmas cookies, easy cookie recipe, festive dessert, nut-free cookies, gluten-free option, dairy-free option

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