Peppermint Chocolate Chip Cookies are soft, chewy, and perfect for the holidays. With milk chocolate chips and crushed candy canes, this one bowl treat is simple to make and even better to eat!
Peppermint Chocolate Chip Cookies
I’m on a roll with the peppermint chocolate recipes lately!
And cookies! You can’t forget about all of those holiday cookies. These white chocolate dipped eggnog cookies and those peppermint hot chocolate cookies are some of my favorite flavors. And this peppermint chocolate chip cookie recipe is my latest creation to add to the collection.
If you love chocolate chip cookies and peppermint, then you’ll adore these candy cane Christmas cookies!
Candy canes and cookies are a match made in foodie heaven. Specifically, a soft and chewy chocolate chip version, studded with pieces of candy canes. Festive, pretty, and oh-so delicious.
Did I mention that these peppermint cookies are a breeze to whip up? So fast and easy, made in just one bowl, and in no time, you’ll be devouring this delicious in front of your Christmas tree. Or standing over your stove like me and not waiting for these to cool.
Ingredients in Peppermint Chocolate Chip Cookies:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla pudding mix
- Peppermint extract
- All-purpose flour
- Baking soda
- Chocolate chips
- Candy canes
How to Make Peppermint Chocolate Chip Cookies:
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric hand mixer or stand mixer until light and fluffy.
- Add pudding mix, eggs, vanilla, and peppermint extract and beat until smooth.
- Stir in flour, baking soda, and salt. Fold in chocolate chips and crushed candy canes.
- Chill dough for 30 minutes to 1 hour, if desired. This will help the cookies to bake up soft and round and not spread out when baking.
- Scoop dough into balls and bake for 11-15 minutes, or until edges are set and golden brown.
Can I Freeze This Cookie Dough?
You sure can! Store baked and cooled cookies in a freezer-safe container or ziploc bag for up to three months in the freezer.
How to Store Peppermint Candy Cane Cookies:
Cookies will keep in an airtight container at room temperature for up to five days.
Tips for Making the Best Chocolate Chip Peppermint Cookies:
- Don’t skip the vanilla pudding mix! While it doesn’t really add any flavor, it helps the cookies attain a soft and airy texture.
- Chilling the dough is encouraged, but not required. If you’re short on time, you can skip this step. But, chilling will help the cookies bake up round and fluffy.
- To avoid having the candy cane pieces melt onto your baking pan, make sure the dough covers the pieces before baking. When you remove them from the oven, you can press candy cane pieces into the top for more texture, if desired.
- Be sure to watch the oven when these are baking. Since we want soft and chewy cookies, you don’t want to overbake these. I like to keep a close eye on these peppermint cookies at the 11 minute mark.
Looking for Holiday Cookie Recipes? I’ve got you covered!
- Sprinkle Cookies
- White Chocolate Dipped Gingersnap Cookies
- Chocolate Peanut Butter Blossoms
- Dark Chocolate Dipped Gingerbread Cookies
Peppermint Chocolate Chip Cookies
- 1 cup unsalted butter softened
- ¾ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- ¾ teaspoon peppermint extract
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk chocolate chip
- ½ cup crushed candy cane pieces
- Line three large baking pans with parchment paper or lightly grease with cooking spray.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
- Add pudding mix, eggs, vanilla and peppermint extracts, beating well. Add the flour, ½ cup at a time, followed by baking soda and salt. Mix until combined. Gently fold in chocolate chips and candy cane pieces.
- Chill dough in refrigerator for 30 minutes to 1 hour, if desired. This will help the cookies to bake up soft and round, rather than spread out.
- Preheat oven to 375°F. Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans. **To avoid having the candy cane pieces melt onto your baking pan, make sure the dough covers the pieces before baking. When you remove from the oven, you can press candy cane pieces into the top for more texture, if desired.**
- Bake for 11-15 minutes, or until golden brown around edges of cookie. Remove from oven and allow cookies to cool on baking pan for 10 minutes. Then remove to a wire rack to cool completely.
- Cookies will keep in an airtight container at room temperature for up to five days.
- See my tips and tricks for making these Peppermint Chocolate Chip Cookies above the recipe box.