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. You won’t find a more festive Christmas cookie recipe.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 9

Chilling Time 30

Total Time 59

Servings cookies

Calories 224kcal

Author Amanda McGrory-Dixon

Equipment

Mixing bowls
Stand or hand mixer
Baking sheet
Parchment paper
Wire racks

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter softened
1 cup packed dark brown sugar
½ cup white sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 large eggs room temperature
2 cups chocolate chips the equivalent of a 12-ounce bag
1 cup Andes Peppermint Crunch Baking Chips see notes

Instructions

In a medium mixing bowl, stir together the flour, cornstarch, baking soda and salt. Set aside.
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.
Stir in the chocolate chips and Andes Peppermint Crunch. Refrigerate the dough for 30 minutes. In the meantime, heat the oven to 375 degrees.
Form the cookie dough into balls so that they're 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 and then use a baking spatula to move to wire racks to cool completely. Once cooled, store in an airtight container. Enjoy!

Video

Notes

Andes Peppermint Crunch is available on Amazon if you can't find it at the store. I've tried other peppermint baking chip brands as well as crushed candy canes, and they tend to melt and turn the cookies into a big mess. In my experience, the Andes brand stands up to baking much better than anything else out there.
Store cookies in an airtight container at room temperature for up to five days. To keep them extra soft, place a piece of bread in the container with the cookies.
Don’t scoop your measuring cup into a bag of flour. That packs in too much and can throw off the measurement. Instead, spoon the flour into the measuring cup and then level with a butter knife.
Let the eggs sit on the countertop at room temperature for 30 minutes prior to mixing. If you happen to forget, you can speed up the process by placing the eggs in warm water — not hot water — for 10 minutes.
Don’t worry if the cookies look underbaked. This is a good sign that they’ll stay nice and soft. As the cookies cool, they will solidify.
Once you shape the cookie dough into balls, you’re more than welcome to add additional chocolate chips and peppermint chips on top. This makes for a pretty presentation, though it is optional.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition