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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies You'll Crave All Season

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These Peppermint Chocolate Chip Cookies blend rich chocolate and refreshing mint for a perfect festive treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Adds richness; margarine can be used as a substitute.
  • 8 oz Cream Cheese Keeps cookies soft and moist; try Neufchâtel for a lighter option.
  • 1 cup Granulated Sugar Sweetens the cookies and helps create the perfect texture.
  • 1/2 cup Brown Sugar Deepens flavor and adds moisture to the cookie consistency.
  • 2 Eggs Binds all ingredients; using room temperature eggs improves blending.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract is a delightful substitute for a twist.
  • 2 1/4 cups All-Purpose Flour Forms the structure of the cookie; gluten-free flour can be swapped with moisture modification.
  • 1 teaspoon Baking Soda Provides leavening for that soft and chewy texture.
  • 1/2 teaspoon Cream of Tartar Stabilizes the dough and contributes to the overall texture.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and uplifts the flavor profile.
For the Chocolate
  • 1 cup Semi-Sweet Chocolate, Chopped Adds rich depth; you can substitute dark chocolate for a bolder taste.
  • 1/2 cup White Chocolate, Chopped Provides sweetness and creates beautiful visual contrast.
For the Festive Touch
  • 1 cup Candy Canes Brings a holiday crunch and minty refreshment; swap for crushed peppermint candies for a similar effect.

Equipment

  • Oven
  • Mixing Bowl
  • Hand Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Crush the candy canes in a ziplock bag using a rolling pin or heavy pan until small pieces form.
  3. In a large mixing bowl, cream together unsalted butter and cream cheese. Gradually add granulated and brown sugar, then eggs and vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt until well combined.
  5. Gradually mix the dry ingredients into the wet ingredients. Fold in chopped semi-sweet and white chocolate and crushed candy canes.
  6. Drop cookie dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-14 minutes until edges look puffy and slightly golden. Centers should remain soft.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Keep butter and cream cheese at room temperature for smoother blending. Avoid overmixing to maintain cookie texture.

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