Can I use a different type of chocolate for this recipe?

Oh, totally! You can swap the semi-sweet chocolate chips for dark chocolate chips or white chocolate chips. Or go wild with a mix of both. You do you!

How do I make these cookies gluten-free?

Easy! Just swap the regular flour for a 1:1 gluten-free flour blend . You’ll still get that same chewy, delicious texture in your chocolate peppermint cookies .

Is this recipe freezer-friendly?

Yep, you can freeze the dough in balls for up to 3 months. Just bake from frozen and add an extra minute or two to the baking time. Boom—fresh cookies anytime!

Why did my cookies spread too much?

If the dough is too soft, they’ll spread too much. To avoid that, chill the dough for 30 minutes before baking. It’ll help them hold their shape better.

How thick should the dough be?

The dough should be thick but scoopable. If it’s too soft, just chill it for 10-15 minutes to firm it up before baking.

The Best Chocolate Peppermint Cookies Recipe (2025)

Name: The Best Chocolate Peppermint Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup brown sugar; 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 1/2 teaspoons peppermint extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips; 3/4 cup crushed candy canes

Description

These chewy and festive chocolate peppermint cookies are the ultimate holiday treat, combining cool minty peppermint with rich, melty chocolate.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs (room temperature)
1 1/2 teaspoons peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
3/4 cup crushed candy canes

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing after each addition, then mix in peppermint extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Fold in chocolate chips and crushed candy canes.
Scoop tablespoon-sized balls of dough onto baking sheets, leaving 2 inches of space.
Bake for 9–11 minutes, until edges are golden and centers are soft.
Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

Notes

For extra peppermint flavor, increase peppermint extract to 2 teaspoons. Chill dough for 30 minutes if too soft. Store in an airtight container for up to 5 days or freeze dough balls up to 3 months.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg