Peppermint Chocolate Chip Cookies

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Peppermint Chocolate Chip Cookies are soft, chewy, and thick with festive flavor! Each cookie is loaded with crushed candy canes, melty white and semi-sweet chocolate chips, and topped with a Ghirardelli Peppermint Bark square for the perfect holiday touch.

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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies are the ultimate holiday cookie. Just like classic favorite Chocolate Chip Cookies except we add white chocolate chips and a peppermint twist. A Ghirardelli Peppermint Bark chocolate square is added on top making them extra festive.

These bakery-style cookies are jumbo sized, extra thick, super soft and perfect to add to holiday cookie trays. Peppermint Bark lovers will be in heaven and each bite is loaded with melted chocolate, cool peppermint and tastes like Christmas!

Other peppermint dessert to try are these Peppermint Bark Cheesecake Bites, Candy Cane Cookies, Peppermint Bark Brownies and Chocolate Peppermint Graham Crackers.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one large egg, preferably at t room temperature.
• Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
• Peppermint extract: Adds the peppermint flavor, add more than 1/4 teaspoon if you want more peppermint flavor.
• Chocolate chips: Good quality chocolate chips are always recommended for the best flavor. We use a combination of semi-sweet chocolate chips or milk chocolate chips and white chocolate chips.
• Peppermint candy pieces: The star ingredient that adds the peppermint crunch. You can use your favorite peppermint candy or candy canes, just make sure to crush them up into pieces.
• Ghirardelli Peppermint Bark Chocolate Squares: The star of the cookie! You can find these at most grocery stores or Target.

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how to make peppermint chocolate chip cookies

Cream butter and sugars: Preheat oven to 350 degrees F and line baking sheet with parchment paper. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until combined

Add remaining wet ingredients: Add in egg, vanilla extract and peppermint extract.

Whisk dry ingredients together: Whisk together the flour, baking powder, and baking soda together in a medium bowl.

Add the flour mixture to the wet mixture: Mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.

Fold or stir in chocolate chips and crushed candy canes: Mix until combined.

Scoop and bake: Use a regular cookie scoop equivalent to 1/4 cup to scoop the dough and place on the prepared baking sheet. Bake for 8-10 minutes or until the edges are a light golden brown. The cookies will bake more and harden while they cool so it’s ok if they seem really soft.

Add chocolate and cool: Immediately place a peppermint bark square on the tops of the cookies. Wait a few minutes and then transfer the baked cookies onto a cooling rack and cool completely or enjoy warm!

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recipe variations

• Make into cookie bars: Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula. Bake for 30-35 minutes or until top is very lightly browned and set. Add chocolate squares all over, then cool fully before lifting parchment paper out of pan.
• Add a crunch: Add a handful of chopped nuts such as almonds, hazelnuts, pecans, and macadamia nuts, or chopped pretzels to the cookie dough. You could also add them to the tops.
• Gluten-Free cookies: Use gluten-free flour to make these cookies gluten-free.
• Ghirardelli chocolate squares: Use your favorite flavor, the regular milk chocolate, dark chocolate, caramel or sea salt flavor would work well.

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tips

• Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
• Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
• Extra festive: Add some Christmas themed sprinkles to the cookie dough for even more color.
• Don’t over bake: The cookies will bake while they cool so it’s best to take them out of the oven right when the edges start to turn a light golden brown. They will be on the softer side.

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leftovers & storage

Store cookies in an airtight container on the counter of a cool area for up to 1 week. 

Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls. 

How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

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