Peppermint Chocolate Chip Cookies
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!
The Best Crushed Candy Cane Cookies
I’m on a roll with the peppermint-chocolate recipes lately!
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!
Ingredients in Peppermint Chocolate Chip Cookies
These chocolate chip peppermint Christmas cookies use standard ingredients you likely have on hand this time of year. Note that if you don’t have candy canes on hand, you can substitute crushed peppermint candies instead.
Here’s a look at what you’ll need to make the chocolate chip and crushed candy cane cookies:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla pudding mix
- Vanilla bean paste (or extract)
- Peppermint extract
- All-purpose flour
- Baking soda
- Chocolate chips
- Candy canes
How to Make Peppermint Chocolate Chip Cookies
Did I mention that these peppermint cookies are a breeze to whip up? So fast, easy, and made in just one bowl.
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!
Here are the basic steps for making these chocolate chip peppermint candy 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.
How to Store Peppermint Chocolate Chip Cookies
Cookies will keep in an airtight container at room temperature for up to five days.
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.
Can the Candy Canes Be Substituted?
Yes! If you don’t have candy canes on hand or they’re not in season, you may crush up regular peppermint candies and use those instead.
Do I Have the Chill the Cookie Dough?
Yes, if you skip chilling the dough, the cookies chocolate chip peppermint candy cookies will flatten significantly in the oven. Chilling the dough results in soft and chewy cookies, rather than flat and crispy ones.
Tips for Making Chocolate 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 Easy Christmas Cookies?
I’ve got lots of easy cookie recipes on my site to choose from, but here are a few that we always make around the holidays:
- Sprinkle Cookies
- White Chocolate-Dipped Gingersnap Cookies
- Chocolate Peanut Butter Blossoms
- Dark Chocolate-Dipped Gingerbread Cookies
- Peppermint Hot Chocolate 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.