Catching Up Over These Peppermint Chocolate Chip Christmas Cookies
Okay, so imagine it’s a blustery December evening, and you’ve got those twinkle lights flickering (mine are barely hanging on, honestly) and suddenly there’s this craving—for something nostalgic, minty, and chocolatey, all at once. That’s pretty much how these Peppermint Chocolate Chip Christmas Cookies entered my kitchen, with me standing in mismatched socks, trying not to burn the butter, while my kids staged a mixing spoon battle behind me. (They’re both grown now, but whenever I bake these, there’s a hint of that chaos hanging in the air—and I mean that in a good way.)
I don’t know about you, but I find most recipes online either expect you to have a culinary degree or twelve bowls. Here? The dishwasher’s broken half the time, and we’re lucky if the dog doesn’t steal a cookie off the cooling rack. So anyway, here’s my go-to “holiday joy in a biscuit” recipe, with a few hiccups along the way, just as the Christmas elves probably intended.
Why Am I Obsessed With These Cookies?
I make these every Christmas Eve... mostly because the house fills with that minty-cocoa aroma that practically shouts, “get your pyjamas on!” My family goes a bit loony for them (even the neighbor, who once said she hated mint, asked for the recipe—maybe she was just being polite, but still). And there’s something about the little crunch of the peppermint amid melty chocolate chips that makes winter evenings less, well, grim.
Sometimes the dough sticks to my hands, sometimes I drop an egg shell in—doesn’t matter. It’s worth it every single time. And if you’ve ever let kids sprinkle in the peppermint pieces, you know the mess is all part of the charm. Honestly, if I can make these cookies with one mixing bowl and zero patience, you can too.
The My-Kitchen-Not-Martha-Stewart Ingredients List
- 1 cup (or a big ol’ chunk) unsalted butter, softened (I’ve subbed in salted on accident, and tbh, it’s fine—just skip the pinch of salt later)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar (sometimes I go scant if the mood strikes)
- 2 large eggs (I once used medium and it made no difference I could tell)
- 1 teaspoon vanilla extract (the good stuff is nice, but I won’t judge)
- ½ teaspoon peppermint extract (don’t go wild here—learned the hard way!)
- 2 ¾ cups all-purpose flour (whole wheat works in a pinch, cookies get a bit more, you know, adventurous texture)
- 1 teaspoon baking soda
- ½ teaspoon salt (omit if you accidentally used salted butter—I’ve done this...)
- 1 ½ cups semi-sweet chocolate chips (my brother insists on dark, but honestly, anything goes. I once even used leftover holiday bark, chopped!)
- ½ cup crushed peppermint candies or candy canes (just bash ‘em in a zip bag; get creative, or lazy)
How I Bungle—Er, Bake—These Cookies Every Time
- Heat ‘er up! Preheat your oven to 350°F (175°C), and line a big baking sheet with parchment. Or don’t—you can always butter it up if you forgot to buy paper (I’ve done this more times than I’d like to admit).
- Butter business. Beat butter with both sugars in a large bowl until smooth and fluffy—should take about 3 minutes if your mixer’s not on strike. Don’t worry if it looks a bit weird at first. Actually, I find it works better if you scrape the bowl a couple times, makes it less likely to miss a sugar lump.
- Add eggs and extracts. Crack in eggs (try not to let the shells tag along), splash in vanilla, and add peppermint extract. Mix till combined. FYI: I stick my nose in at this stage (kinda weird, but you’ll know if you overdid the peppermint... trust me).
- Dry stuff goes in. Stir in flour, baking soda, and salt—start slow unless you like flour showers. It’ll come together thick, almost like play dough, but colder.
- Treat time. Dump in chocolate chips and those clobbered candy canes. Sometimes I just mix by hand with a wooden spoon because it feels old fashioned (or because the mixer attachment is somewhere in the dishwasher graveyard).
- Scoop! Roll the dough into tablespoon-sized balls (or bigger, who’s judging?), place on the tray with space to spread. Here’s where I usually sneak a taste—hey, perks of home baking.
- Bake. Pop the tray in for about 10-12 minutes—edges should look set, middles a bit gooey. Don’t overbake; they’ll firm up as they cool. If you forget and they get a bit crunchy, they’re still great dunked in coffee.
- Cool & devour. Let them cool on the pan a few mins (if you can wait), then transfer to a wire rack, or directly to your mouth—I’m not here to police anyone.
From the Brains of My Mistakes: Notes
- If you go heavy on the peppermint, your kitchen will smell like a toothpaste factory. Moderation is key, pal.
- Once, I tried chilling the dough overnight and you know what? I thought the flavor did deepen, but the cookies baked a touch thicker. Maybe you want that, maybe not.
- Layering a little foil underneath parchment once helped if my sheet pan was getting dodgy and blackened in spots (shoutout to Serious Eats for pan tips.)
- Be careful crushing candies too fine—powder will just melt in, but little shards give you some sparkle and crunch.
What I’ve Tried (And Sometimes Regretted): Cookie Variations
- Swapping in white chocolate chips: Actually, this is great if you want something a little less classic. Feels fancier, but in a good way.
- Crushed Oreos instead of peppermint: Don’t ask. It sounded good at midnight. Was not my finest work—kids called it "franken-cookie" night.
- Nutty twist: Pecans are a win if you can sneak ‘em in before anyone notices.
- You could use peppermint sugar instead of the extract if you’re out, but I find it tends to get too sweet for my liking.
Let’s Talk Gear—Or Your Lack Thereof
You’ll want a big bowl, a hand or stand mixer (but I did once make this with my trusty wooden spoon and a lot of elbow grease—should’ve worn a Fitbit, it counted as cardio), baking sheet, parchment/foil or butter, and a wire rack if you’ve got it. If you don't have a wire rack, just slide a spatula under the cookies and place them on a cool plate; they won’t crisp up perfectly but, let’s be honest, they vanish fast anyway.
Storing Them (In Theory...)
Toss cooled cookies in an airtight tin, line with wax paper if you’re channeling grandma. Supposedly, they’ll keep 4 days at room temp, or freeze up to a month. But truthfully, in my house, they rarely make it to the next sunrise. Not joking—last year, I had to hide some in the bread box just to have leftovers!
How We Actually Eat Them (Serving, Schmer-ving)
Well, there’s the classic with a mug of cocoa or glass of milk. But my uncle dunks his in black tea, claiming it’s "the British way" (he’s from Michigan, but whatever). Sometimes we sandwich vanilla ice cream between two for an impromptu dessert. Or you just stand by the oven and eat two off the spatula while you’re distracted by Mariah Carey on the radio, which—let’s be honest—is tradition at this point.
What I’ve Learned The Hard Way (You Don’t Have To!)
- I once tried to use margarine instead of butter to make things “healthier”—cookies looked fine but tasted suspicious. Don’t bother.
- If you rush the creaming-the-butter step, cookies can come out a little dense and squat. Take a hot second; your arms will thank you.
- Adding chocolate chips after chilling the dough? They just kind of sit there and don’t distribute well. Put ‘em in before chilling, if you’re going that route.
FAQ—you asked, I (eventually) Answered
- My cookies are flat! What gives?
Ah, classic. Probably too-warm butter. Next time, chill your dough, or add a smidge more flour. Or just pretend you wanted lace cookies all along. - Can I use peppermint oil?
Bit tricky. Peppermint oil is stronger than extract—use a drop (seriously, like a dot). Otherwise, you’ll be breathing menthol for a week. - Is it okay if I’m out of parchment paper?
Yep, just grease your tray extra well. Actually, the bottoms might brown more, but sometimes that’s a win—crispier edges! - Can I make these gluten free?
Sure, just sub a good gluten free blend; try this one I trust. They’ll be a hair more crumbly but still delish. - Why use both brown and white sugar?
Brown sugar keeps ‘em chewy, white gives crispness. Together, it’s the dream team—unless you run out and fake it with all white, which I’ve done and somehow people still ate them. Go figure.
Anyway, hope you love them as much as we (and our increasingly sneaky dog) do. And if you end up with peppermint everywhere, welcome to the club. Merry baking!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 cups semisweet chocolate chips
- ½ cup crushed peppermint candy canes
Instructions
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1Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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4Beat in the eggs one at a time, then add the vanilla and peppermint extracts.
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5Gradually mix the dry ingredients into the wet ingredients. Stir in the chocolate chips and crushed peppermint candies.
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6Drop spoonfuls of dough onto prepared baking sheets and bake for 10-12 minutes until edges are golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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