These peppermint chocolate chip cookies are thick and chewy, loaded with two kinds of chocolate chips and fresh peppermint crunch. They’re the ultimate Christmas cookies, and easy to make without any chilling required!
Chewy Chocolate Chip Peppermint Cookies
Chocolate and peppermint pretty much sums up the holiday season, doesn’t it? I don’t think a single cookie recipe captures the Christmas spirit quite like these thick and soft peppermint chocolate chip cookies!
They’re buttery homemade chocolate chip cookies loaded with two types of chocolate chips AND peppermint chips for a festive kick.
I based this recipe on my thick chocolate chip cookies. While these are a little smaller (they are still twice the size of a normal cookie), and just as thick, soft-baked, and perfectly chewy thanks to ingredients like brown sugar and cornstarch.
If you’re looking for an easy cookie recipe to shine on a cookie platter this season, this is the one. They’re also are perfect for holiday parties, gift boxes and cookie exchanges. For a fudgy chocolate version, try my double chocolate peppermint cookies or Andes Mint cookies. You might also like these peppermint crunch sugar cookies.
Ingredient Notes
I’ve included my notes on the important cookie ingredients here, and you’ll find a full, printable list along with recipe details in the recipe card after the post.
- Cornstarch – Cornstarch is the secret to extra soft, thick chocolate chip cookies.
- Chocolate Chips – Use a combination of semisweet chocolate chips and white chocolate chips, or simply choose one or the other. You can’t go wrong.
- Andes Peppermint Crunch Baking Chips. I usually buy these at Target, but you can also chop up Andes Peppermint Christmas Chocolates (as pictured below), or use another type of peppermint candy like the Hershey’s Peppermint Kisses.
- White Chocolate – You can use the same white chocolate chips you use in the dough to melt down for a chocolate drizzle similar to white chocolate ganache. Optional, but it’s a nice way to finish them off.
How to Make Peppermint Chocolate Chip Cookies
This is pretty basic and straightforward Cookie, but it’s loaded with all the good stuff. Follow the steps below. Scroll down to the recipe card for the printable instructions.
- Mix the wet ingredients. To start, cream together the butter with both sugars. Then, mix in eggs and vanilla extract.
- Add the dry ingredients. Whisk the remaining dry ingredients together in a separate bowl, and gradually add them to the wet ingredients. Before the dough starts to thicken, add in the chocolate chips and peppermint chips. Turn the mixer back on and increase the mixing speed if needed until it comes together.
- Portion the cookies. I like to use a food scale to weigh out 4 ounces of dough per cookie. If you don’t have a food scale, 4 ounces of dough is roughly 2 large cookie scoops’ worth. Roll together into a ball. Be sure to leave about 3” between each cookie on the baking sheet to account for spreading.
- Bake. Before baking, I like to press a few extra chocolate chips into the tops of the cookies for a “picture-perfect” finish. After, bake the cookies at 350ºF for 13-16 minutes. The cookies should be underbaked (but not gooey) in the center. They’ll continue to set up as they rest on the baking sheet afterward.
- Cool and add a drizzle. Let the cookies cool on the baking sheet for 15 minutes, then move them to a wire rack. Once the cookies are completely cool, melt chocolate in the microwave and then pipe or drizzle it over the cookies. I like to give the tops of the cookies a sprinkle with extra peppermint crunch for good measure. Aren’t they pretty?
Julianne’s Baking Tips
- Make sure everything is well mixed. The amount of dry ingredients in the recipe can sometimes make the bottom of the mixing bowl hard to incorporate. Turning up the speed on the mixer for a few seconds helps to bring the dough together.
- For smaller cookie, use one scoop instead of two. I like to double up on the cookie dough scoops for extra-thick, jumbo peppermint chip cookies. However, you can make these as a single scoop size (still using a large cookie scoop), and bake for about 12 minutes instead. This is great for cookie boxes, you’ll get about 24 cookies.
- Can’t find Andes Peppermint Crunch? Around the holidays, Andes releases a bag of Peppermint Baking Chips. You’ll usually find these in the holiday baking aisle or alongside the chocolate chips. If you can’t find Andes Baking Chips where you are, grab a box of rectangular mints instead. Unwrap and roughly chop the mints into various sizes. Ghirardelli also makes a Peppermint bark baking chip.
- Reshape cookies that spread. These peppermint chocolate chip cookies can be reshaped right out of the oven if they’ve over-spread a bit while baking. Use a large round cookie cutter or a spatula, and gently press the outside edge of the cookie back toward the center. The key is to do this while the cookies are still warm!
How to Store
- At room temperature. These peppermint chocolate chip cookies can be stored airtight on the countertop for up to 3 days.
- Freeze. You can also freeze these cookies for up to 2 months. I recommend freezing the cookies without the chocolate drizzle. Instead, thaw the cookies at room temperature and add the drizzle before serving.
More Peppermint Cookie Recipes
Peppermint Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 13 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These extra large peppermint chocolate chip cookies are thick and chewy, loaded with two kinds of chocolate and peppermint crunch. They’re the ultimate Christmas cookies, and easy to make. No chilling is required!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- 2 teaspoons (4g) cornstarch
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 cup (6oz/170g) semi-sweet chocolate chips
- 1 cup (6oz/170g) white chocolate chips
- ½ bag (5oz) Andes Peppermint Crunch Baking Chips or 1 pkg Andes Peppermint Christmas Chocolates (4.67oz)
- Additional ¼ cups white chocolate chips for drizzle (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and peppermint chips. Beat until incorporated, you may need to turn up the mixer to combine. Set aside.
- Use a large cookie scoop to portion out the dough, using 2 scoops of dough per cookie totaling 4 ounces. Roll together in a ball and place 3 inches apart on the prepared cookie sheet. If desired, place a couple of extra chocolate chips on top. Bake for 13 to 16 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, if you’d like to add a chocolate drizzle, melt the chocolate in the microwave for 30 seconds and stir. Repeat until the chocolate is melted and smooth. Use a piping bag, spoon or Ziploc bag to drizzle over the cookies. Use leftover Andes Peppermint Crunch to drizzle on the white chocolate, place immediately after drizzling.
Notes
- Storing and freezing: Chocolate chip cookies will stay fresh and stored in an airtight container or Ziploc bag for up to 3 days or in the freezer for up to 2 months. If you’re planning to freeze, I recommend waiting to add the chocolate drizzle until the cookies are thawed, as it can easily chip and break.
- For smaller cookie, use one scoop instead of two. You can make these as a single scoop size (still using a large cookie scoop), and bake for about 12 minutes instead.
- Can’t find Andes Peppermint Crunch? Grab a box of rectangular mints instead. Unwrap and roughly chop the mints into various sizes. Ghirardelli also makes a Peppermint bark baking chip.
Nutrition
- Serving Size: 1 Cookie
- Calories: 670
- Sugar: 52.6 g
- Sodium: 397.5 mg
- Fat: 32.4 g
- Carbohydrates: 88.6 g
- Fiber: 3.1 g
- Protein: 8.8 g
- Cholesterol: 89.6 mg
