These chewy and buttery Christmas cookies feature a simple vanilla cookie dough base, loaded with gooey chocolate chips and minty fresh crushed candy canes, that add crunch and a pop of festive color to every bite.
These chocolate chip peppermint cookies are a must-bake for cookie exchange parties and holiday party treats!
Why You’ll Love This Choc Chip Peppermint Christmas Cookies
Endlessly versatile – most things will work in this easy cookie recipe. Use white chocolate chips instead or milk, add chopped nuts, or drizzle with melted chocolate.
Fun to make with kids – they can crush the candy canes, roll the cookie balls, and press in extra chocolate chips before baking.
Make ahead for convenience – store the cookie dough balls in the freezer, ready to be baked for your next holiday party or whenever you’re in the mood for homemade Christmas cookies.
Candy Cane Christmas Cookie Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups all purpose flour
- 1 1/2 tsp. salt
- 1 tsp. baking soda
- 2 cups semi sweet chocolate chips
- About 6 candy canes, crushed
More holiday treats to try here:
- Santa Hat Brownies
- Christmas Snowman Truffles
- Chocolate Peanut Butter Pretzel Bars
- Santa’s Trash Cookies: Kitchen Sink Cookies
- Easy Christmas Crinkle Cookies With Cake Mix
- Festive Chocolate Peppermint Bark With Oreos
How To Make Chocolate Chip Peppermint Cookies
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
In a separate large mixing bowl, beat the butter and sugars until fluffy.
Next, add the eggs and vanilla. Mix well to combine.
Slowly add the flour mixture to the bowl of butter-sugar, mixing until just combined.
Fold in the chocolate chips and crushed candy canes. If desired, reserve a few chocolate chips to press into the tops of the cookie dough balls before baking.
Use a 1-inch cookie scoop to scoop the dough onto the parchment-lined baking sheet, with at least 2 inches of space between each cookie ball.
Transfer the cookie balls to the refrigerator for 30 minutes to chill.
Bake the cookies for 9-11 minutes at 350 degrees F.
Allow the baked cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely.
Serve and enjoy!
Storage Instructions For Peppermint Chocolate Chip Cookies
To keep your cookies fresh and festive, follow these simple storage tips:
Room Temperature
Once completely cool, store these peppermint Christmas cookies in an airtight container at room temperature for up to 1 week. When stacking cookies, place a sheet of parchment paper between each layer to prevent any sticking.
In The Fridge
These cookies can also be stored in an airtight container in the fridge for up to 2 weeks. Allow the cookies to come to room temperature before serving again. You can also reheat your leftover candy cane cookies in the oven at 300°F (150°C) for a few minutes.
Freezing
For longer storage, store your baked and cooled chocolate chip peppermint cookies in a freezer-safe container with parchment paper in between each layer. These frozen cookies will last for up to 3 months. Thaw them on your countertop at room temperature and crisp up in the oven if desired.
You can also freeze your cookie dough balls for up to 3 months. Once rolled, place the cookie dough balls on a parchment-lined tray and flash-freeze until hardened. Transfer the cookie balls to a freezer-safe bag. Thaw the cookie dough balls in the fridge and bake as per recipe directions or bake from frozen, adding a few minutes to the baking time.
Check out these festive recipe ideas too:
- 10 Easy Crockpot Christmas Candy Recipes
- 50 Easy Kids Christmas Treats For School
- 21+ Best Easy SOFT Christmas Cookies
- 19 Christmas Punch Recipes & Party Drinks For Kids
Peppermint Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups all purpose flour
- 1 1/2 tsp. salt
- 1 tsp. baking soda
- 2 cups semi sweet chocolate chips
- About 6 candy canes crushed
Instructions
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups all purpose flour
- 1 1/2 tsp. salt
- 1 tsp. baking soda
- 2 cups semi sweet chocolate chips
- About 6 candy canes, crushed
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a separate large mixing bowl, beat the butter and sugars until fluffy.
- Next, add the eggs and vanilla. Mix well to combine.
- Slowly add the flour mixture to the bowl of butter-sugar, mixing until just combined.
- Fold in the chocolate chips and crushed candy canes. If desired, reserve a few chocolate chips to press into the tops of the cookie dough balls before baking.
- Use a 1-inch cookie scoop to scoop the dough onto the parchment-lined baking sheet, with at least 2 inches of space between each cookie ball.
- Transfer the cookie balls to the refrigerator for 30 minutes to chill.
- Bake the cookies for 9-11 minutes at 350 degrees F.
- Allow the baked cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely.
- Serve and enjoy!
Notes
Storage Instructions:
- Room temperature: Airtight container up to 1 week; use parchment between layers.
- Fridge: Store up to 2 weeks; serve at room temp or reheat at 300°F (150°C).
- Freezer (baked): Freeze with parchment for up to 3 months; thaw at room temp, crisp in oven if desired.
- Freezer (dough): Flash-freeze dough balls, store in freezer bag up to 3 months; bake from frozen or thaw in fridge.
