Chewy Peppermint Chocolate Chip Cookies in 1 Easy Bake

You know how the holidays can sometimes feel like they pile on extra stress? For years, when I was deep in corporate burnout, the thought of making anything festive felt impossible. But finding pure joy in simple, delicious things—that’s what changed everything for me. And let me tell you, nothing captures that cozy, exciting holiday feeling better than a freshly baked cookie. Forget the fussy techniques; these peppermint chocolate chip cookies are hands-down the easiest, chewiest treats you will ever pull out of your oven. Seriously, they fly off the plate at every party, and I’m delighted to share the simple secrets behind this recipe with you today! If you want to read more about how I found my way back to the kitchen, you can check out my story.

Why You Will Love These Chewy Peppermint Chocolate Chip Cookies

When I first adapted this basic chocolate chip base for the holidays, I realized I had something special. This isn’t just another mint cookie; it’s a game-changer for your seasonal baking lineup. I want you to save time and still impress everyone, so here are the reasons these peppermint chocolate chip cookies are about to become your new favorite.

• Perfectly Chewy Centers: I swear by leaving them in for just a minute shy of ‘done.’ That slight underbaking is the secret weapon for that amazing soft, chewy texture you’re hunting for.
• Incredibly Fast Prep Time: We’re talking about 15 minutes of actual mixing work, which means you can decide on a Tuesday evening that you need cookies for Wednesday morning, and you’re set!
• Balanced Flavor Profile: It’s the perfect marriage of cool, refreshing mint and deeply satisfying, melty chocolate chips. No harsh, overpowering toothpaste flavor here—trust me on this one!
• They Look Festive Effortlessly: Crushed candy canes sprinkled right on top just scream ‘holiday cheer.’ They add a beautiful visual pop and a delightful little crunch.
• Foolproof Recipe: Even if you’re just starting out, the instructions are so clear. This recipe works whether you’re baking for a huge Cookie Exchange Favorites event or just one for yourself.
• Always a Crowd-Pleaser: I’ve never met someone who didn’t immediately ask for the recipe after trying one of these warm rounds. They are absolute winners for any Winter Dessert Ideas list.

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Gathering Ingredients for Perfect Peppermint Chocolate Chip Cookies

Okay, let’s talk about what you need! The ingredient list for these peppermint chocolate chip cookies is super straightforward, which I love because it means less time running to the store and more time enjoying the aroma filling your house. Make sure your butter is softened—not melted, just nicely pliable. And when you measure that light brown sugar, really pack it down into the cup; that’s crucial for chewiness!

But the real star magic here is the peppermint extract. You don’t want that harsh, cleaning-product taste, right? Nope! That’s why we use just a teaspoon, trusting the baking process to let it shine subtly.

Ingredient Notes and Substitution Tips for Peppermint Cookies Recipe

When it comes to that peppermint extract, if you are sensitive to strong mint, maybe start with three-quarters of a teaspoon and taste your dough sample before baking. You can always add a tiny drop more, but you can’t take it out once it’s in!

For the candy canes or peppermint candies, I use both! I fold most of the crushed candies right into the dough, but save a little bit of that beautiful red and white sprinkle for the very second the cookies come out of the oven. Those fresh sprinkles look amazing against the melted chocolate chips and give you that great, clean minty crunch right on top. If you can only find peppermint candies, that works just as well for the inside.

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Step-by-Step Instructions for Easy Peppermint Chocolate Chip Cookies

Now for the best part—making these wonderful peppermint chocolate chip cookies! I promise, the process is so fast. We’re going to focus heavily on technique in the first few steps because that’s what locks in the chewiness later. Preheat your oven to 350°F now so it’s ready when the dough is! Remember to line those cookie sheets with parchment paper—it seriously prevents sticking and keeps cleanup a breeze. You can find my guide on how to get chewy crisp bakery-style cookies here, but for this batch, just follow the mixing method.

Creaming Butter and Sugars for Fluffy Peppermint Chocolate Chip Cookies

This is where the magic starts, so don’t rush it! Grab your softened unsalted butter, the granulated sugar, and that packed brown sugar. Beat them together. I use an electric mixer for this, but honestly, a sturdy wooden spoon works if you have the arm strength! You’re aiming for the mix to look pale yellow, visibly lighter than when you started, and genuinely fluffy. It should look airy—like soft whipped clouds, not just sandy sugar mixed into butter.

Next, beat in those two eggs, one after the other, making sure each is incorporated before adding the next one. Then, drop in your vanilla and that crucial teaspoon of peppermint extract. Mix until it’s all happy and fragrant!

Achieving the Perfect Bake on Your Festive Mint Treats

When you add the dry ingredients—the flour and baking soda—mix them gently until they *just* disappear into the wet stuff. Over-mixing after the flour goes in is the quickest way to a tough cookie, and we want chewy! Fold in those chocolate chips and most of your crushed candy canes now. Drop rounded spoonfuls onto your trays.

Bake them for about 9 to 11 minutes. Here is the absolute most important timing tip for chewiness: pull them out when the edges look set and just barely golden, but the center still looks a tiny bit soft or underdone. That’s your cue! Immediately sprinkle the reserved crushed peppermint candies right on top while they are hot. They’ll sink in just perfectly. Let them sit right on that hot pan for five minutes before moving them to the cooling rack. Trust me; those five minutes are vital for setting up that amazing texture.

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Tips for Success When Making Homemade Peppermint Sweets

Look, even though this recipe is pretty easy to follow, I’ve got a few little tricks up my sleeve that I’ve learned over the years—especially when dealing with extracts and holiday candies. These aren’t complicated, but they really elevate your final batch of peppermint cookies recipe from great to absolute showstoppers.

If you’ve ever baked cookies before and they spread out into thin, sad-looking puddles, I have the fix for that! It all comes down to temperatures.

Use Room Temperature Eggs, Always

When the recipe calls for eggs, I always take them out of the fridge about 30 minutes before I even start measuring flour. Cold eggs hit that warm creamed butter mixture and cause it to seize up a bit. This ruins some of the air we just worked so hard to beat into it!

When eggs are at room temperature, they incorporate much more smoothly into the fats (butter and sugar), creating a truly uniform batter structure. This means your Cookies hold their shape better during baking. If you forget, you can put the whole egg (shell on!) in a bowl of warm tap water for about ten minutes. It does the trick in a pinch!

The Great Dough Chill Debate

For most of my chocolate chip recipes, I actually recommend chilling the dough for at least 30 minutes. It stops spreading! However, for these peppermint chocolate chip cookies, since we are using candy canes that can get a little sticky, I often skip the long chill. If your kitchen is really warm, or if you notice your dough looking a little greasy before scooping, pop the whole bowl in the fridge for 20 minutes.

Chilling solidifies the fat slightly, giving you thick, puffy cookies instead of flat ones. It’s a judgment call, but usually, 20 minutes does the trick without drying out the mint flavor too much. You can always bake a test cookie if you aren’t sure!

Don’t Overbake for Chewiness

I know I mentioned this before, but it bears repeating when we talk about texture. Achieving the best cookie texture means trusting your eyes more than the clock sometimes. If the recipe says 9 to 11 minutes, pull them out at 9 minutes, maybe even 8 and a half if your oven runs hot!

They should look totally pale in the center with just a hint of golden color around the very edge. They will continue cooking on the hot baking sheet for those critical five minutes as they cool down. This process sets the outside structure while keeping the middle beautifully soft and chewy. If you wait until the center looks completely baked, you end up with a crispier cookie, which is fine for some days, but not for these holiday beauties. If you are looking for more tips on mastering cookie structure overall, check out my guide on sourdough chocolate chip cookies—the science is the same!

Storage and Make-Ahead Tips for Your Peppermint Chocolate Chip Cookies

One of the best parts about baking a big batch of these amazing peppermint chocolate chip cookies is knowing you can enjoy them all week long, or even make the dough stash ahead of time for spur-of-the-moment baking sessions! I love being prepared so that when the craving hits, I don’t have to start from scratch.

When it comes to storage, the key is to keep the air *out* so those centers stay chewy and don’t get dry or stale. If you’re eating them all in one sitting (no judgment here!), you can just leave them on a plate covered loosely with foil for a day or so. But for longer storage, you need an airtight container. Layering works well here too!

I usually put a small square of parchment paper between layers of cookies inside a sturdy container. This prevents the chocolate chips from sticking to each other or the crushed peppermint from dusting off too much. They usually stay wonderfully soft for about four days this way. If you’ve ever made my make-ahead breakfast burritos, you know I love planning ahead, and cookie dough is no different!

Freezing the Dough for Future Fun

This recipe freezes like a dream! Once you’re done mixing everything—the dough should be cold enough or slightly chilled if you skipped the chill time initially—scoop out your dough balls onto a parchment-lined tray. Make sure the dough balls aren’t touching because they will freeze together.

Pop that whole tray into the freezer until the scoops are rock solid, which takes maybe an hour or two. Then, just transfer those frozen rounds into a heavy-duty freezer bag or an airtight container. You can keep them frozen for up to three months!

When you suddenly need fresh peppermint chocolate chip cookies, you can bake them right from frozen! Just add about 3 to 5 minutes to the baking time listed in the recipe, keeping an eye on those edges to make sure you don’t overbake them. It’s the easiest way to have homemade treats ready instantly!

Serving Suggestions for Your Chocolate Chip Mint Cookies

Okay, now that you have this gorgeous tray of rich cocoa and cool mint ready to go, the next natural step is figuring out what to serve them alongside! These Chocolate Chip Mint Cookies are strong enough to hold their own, but they really shine when paired with something equally comforting. This is where the fun begins!

Since these are such perfect Cookie Exchange Favorites, I always think about what beverage will cut through that richness just right. A tall glass of simple, cold milk is classic for a reason—it cleanses the palate beautifully between bites of chocolate. But if you’re serving these right after your family finishes dinner, try something warm.

I absolutely love setting up a little self-serve Hot Cocoa Bar when I have these cookies around. You can find my full guide on how to make the perfect hot cocoa bar setup, but basically, you need rich hot chocolate, maybe some whipped cream, and extra sprinkles. The rich warmth of the cocoa plays so nicely against the cool peppermint snap of the cookie.

For a grown-up gathering, don’t underestimate a simple, slightly tart accompaniment. Think about serving them alongside some fresh raspberries or perhaps a simple fruit platter. The acidity of fresh berries is a wonderful contrast to the sweetness of the chocolate and mint. It makes the whole spread feel a little lighter and more balanced!

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Basically, anything that complements rich chocolate is going to work. I’ve even brought these tray-ready treats to potlucks, and they look fantastic just stacked high on a simple white platter, ready for anyone to grab. They truly are festive treats that don’t require any extra fuss!

Frequently Asked Questions About Peppermint Chocolate Chip Cookies

I know you might have a few lingering thoughts before you dive into making these, because baking the perfect holiday cookie always seems to come with a few questions! Don’t worry, I’ve collected the most common ones I get about these peppermint chocolate chip cookies so we can tackle them right now. You’ll be confident heading into the oven after this!

Why do my cookies taste too much like medicine?

Oh boy, the dreaded medicinal flavor! This almost always happens when the peppermint extract is added too heavily. Remember, vanilla extract is mild, but peppermint extract is super concentrated. Stick to the ¾ to 1 teaspoon called for in the recipe. If you’re worried, start with less than a teaspoon; you can always add a tiny bit of mint extract to the *glaze* later if you need more punch, but you can’t take it out of the dough!

Can these be made ahead for Christmas Cookie Baking?

Absolutely! These are fantastic for making ahead, which makes them ideal for any big batch baking. You can definitely prepare the dough, scoop it into balls, and freeze them right away—check my freezing notes above! They hold up beautifully. They also store well for several days, making them great Christmas Cookie Baking additions for gifts or tins.

How do I get them crispy on the edge but still chewy?

This is the million-dollar question for any chewy chocolate chip cookie, and these peppermint chocolate chip cookies are no exception! The trick is the bake time. Think of the recipe time as a suggestion. Pull them out when the center still looks slightly pale and soft, maybe even a little underdone. They’ll firm up on the super hot pan as they rest. That’s what guarantees that contrast between the slightly crisp edge and the soft middle!

Are these easy Peppermint Desserts even if I’m a beginner?

Yes! I made this a central focus because, as someone who hated cooking for years, I needed approachable recipes. This recipe uses the classic creaming method, which is foundational, and the ingredients are standard. They come together fast because there’s no chilling required unless your kitchen is super hot. You’ve got this! For more simple ideas, check out some of my favorite easy Christmas cookie recipes guide.

Nutritional Estimates for These Easy Peppermint Desserts

I always get questions about the numbers, and since I believe in transparency here at Pure Cooking Joy, I want to give you a general idea of what’s in this wonderful batch of Festive Mint Treats. Remember, every kitchen is different—how you scoop, how long you bake, and even the specific brand of chocolate chips you use can change things slightly!

The numbers below are based on a standard serving size of just one cookie, using the exact recipe measurements provided above. Think of this as a helpful guideline rather than a hard-and-fast rule. For a full breakdown of my policy on tracking nutritional data, you can always reference my disclosure policy page.

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Fat: 9g (Saturated Fat: 5g)
• Carbohydrates: 24g
• Protein: 2g
• Sodium: 95mg

Because we use real butter and packed brown sugar, they definitely taste indulgent, but honestly, 180 calories for a homemade cookie this flavorful—especially when you consider what you’d pay for a fancy bakery version—is a fantastic deal! Plus, when you’re making food that brings people together, the joy you feel is definitely worth more than just the numbers on the chart, right?

Share Your Experience Making Our Peppermint Chocolate Chip Cookies

I truly hope you enjoy baking these amazing peppermint chocolate chip cookies as much as I do! Once you taste that chewy center packed with mint and chocolate, you’ll be hooked. Please come back and leave a rating when you get a chance—it helps other home cooks find the recipe!

I absolutely love seeing your creations! Snap a photo and tag me on Facebook over at our Facebook page. If you have any questions while you’re baking, feel free to drop me a line through my contact page. Happy holiday baking, friends!

Easy Chewy Peppermint Chocolate Chip Cookies

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Bake these simple, festive cookies that balance cool peppermint with rich chocolate chips for a chewy holiday treat. This recipe is straightforward and perfect for sharing.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 11 min
• Total Time: 26 min
• Yield: 2 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• ½ cup crushed peppermint candies or candy canes

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract and peppermint extract.
4. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the chocolate chips and most of the crushed peppermint candies, reserving some for topping.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
8. Remove from the oven and immediately sprinkle the tops with the reserved crushed peppermint candies.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For the best peppermint flavor without a medicinal taste, start with 1 teaspoon of extract and taste a small piece of dough if you are unsure.
• To achieve extra chewy cookies, slightly underbake them. They will firm up as they cool.
• If you are planning your weekly meals, these cookies pair well with simple weeknight dinners.
• For a richer chocolate flavor, substitute half the semi-sweet chips with dark chocolate chips.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15
• Sodium: 95
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 24
• Fiber: 1
• Protein: 2
• Cholesterol: 30