• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies

    Published: Dec 18, 2021 by Nicole This post may contain affiliate links.

    Chocolate Chip Peppermint Cookies

    Jump to Recipe Print Recipe

    Soft and chewy cookies packed with peppermint pieces and speckled with chocolate chips in every bite. These chocolate chip peppermint cookies are a seasonal delight.

    These candy cane chocolate chip cookies are perfect winter treat. Made with the best chocolate chip cookie recipe as a base and then packed with peppermint candies, every bite is sweet and refreshing.

    Why This Recipe Works

    1. The recipe is simple. The steps for making these cookies is very simple and easy. Measure, mix, scoop, bake, no long chilling times are required! From start to finish you can have a batch of cookies ready to eat in just minutes.
    2. The ingredients are basic. We don't use anything too fancy for these chocolate chip mint cookies, in fact you'll find most of what you need already in your pantry.
    3. The cookies are perfect. These are the kind of cookies that will have Santa leaving nicer gifts under the tree. Seriously, grab your cup of hot chocolate (We love this Butterfingers Hot Chocolate) or a cold glass of milk and enjoy!
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 📖 Variations
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe

    🥘 Ingredients

    • All-purpose flour
    • Cheesecake Jell-o Instant Pudding
    • Cornstarch 
    • Baking powder 
    • Baking soda
    • Salt 
    • Unsalted butter
    • Brown sugar
    • White sugar 
    • Vanilla extract
    • Peppermint extract
    • Eggs
    • Semi-sweet chocolate chips
    • Crushed peppermint candies

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls
    • Baking Sheet
    • Electric Mixer
    • Wooden Spoon

    🔪 Instructions

    Check out how to make chocolate chip peppermint cookies with these simple step-by-step instructions:

    1. In a bowl, whisk together the flour, cheesecake pudding dry mix, cornstarch, baking powder, baking soda, and salt. Set aside.
    2. In a large mixing bowl, cream together the butter and sugars until light and fluffy.
    3. Add in the vanilla and peppermint extract. Mix to distribute.
    4. And in the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl.
    5. Add the dry ingredients to the bowl of egg mixture and mix until well combined.
    6. Fold in the chocolate chips and peppermint candies.
    7. Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
    8. Place the sheet in the freezer for 10 minutes while you preheat the oven to 350 degrees F. Alternatively you can let the dough chill in a covered bowl in the fridge for a few hours. Let unused dough sit covered in the fridge to avoid getting too warm as it waits.
    9. Place 6 chilled cookie dough balls onto your baking sheet, evenly spaced.
    10. Bake the cookies for 8-10 minutes until the edges look set. Let cool for 10-30 minutes on the baking sheet before transferring to the cooling wrack.
    11. Continue until all cookies have been cooked and cooled.

    📖 Variations

    If desired you can swap out the chocolate chips for any other type of chocolate chip such as semi-sweet, milk chocolate, dark chocolate, or white chocolate. White chocolate chip candy cane cookies would be incredible!

    🍴 Recipe Tips

    DO NOT use actual candy canes for this recipe. The candy canes are made of sugar and will melt while the cookies are baking, leaving you with hard crunchy sugar bits all over your baking sheet and cookie.

    We want to use Sweet Stripes candy because they will not melt or dissolve and will leave you with a great texture that isn't too hard to bite into.

    💭 FAQs

    How long are peppermint choc chip cookies good for?

    These cookies can be left in an airtight container at room storage for up to 5 days. If desired you can chill the cookies in the fridge, but they have the best texture when room temperature.

    Can I freeze peppermint cookies?

    These cookies can be frozen once they have been baked and cooled completely. Place them into an airtight container and free for up to 3 months.

    Can I make this cookie dough in advance?

    You can make this dough up to 1 day in advance and keep it covered in the fridge before scooping and using. I do not recommend freezing the dough for more than the requested 10 minutes though because that will change the texture of the cookies when baking.

    More great cookie recipes to check out soon

    • Lucky Charms Cookies
    • Valentines Chocolate Chip M&M Cookies
    • Elf Sized Cookies
    • Peppermint Shortbread Cookies
    • Giant Sprinkle Cookies
    • Chocolate Chip Cookies with Potato Chips and Pretzels

    📖 Recipe

    Print Recipe
    5 from 1 vote

    Chocolate Chip Peppermint Cookies

    Soft and chewy cookies packed with peppermint pieces and speckled with chocolate chips in every bite. These chocolate chip peppermint cookies are a seasonal delight.
    Prep Time 15 mins
    Cook Time 15 mins
    Chill 10 mins
    Total Time 40 mins
    Servings: 46 cookies
    Calories: 240kcal
    Cost Recipe $6.86 / Serving $0.15
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls
    • Baking Sheet
    • Electric Mixer
    • Wooden Spoon

    Ingredients

    • 3 cups all-purpose flour ($0.24)
    • 1 box (3.4 ounce) Cheesecake Jell-o Instant Pudding ($0.98)
    • 2 teaspoon cornstarch ($0.01)
    • 1 teaspoon baking powder ($0.02)
    • 1 teaspoon baking soda ($0.01)
    • 1 teaspoon salt ($0.10)
    • 1 cup unsalted butter, softened ($1.50)
    • 1 cup brown sugar ($0.35)
    • 1 cup white sugar ($0.22)
    • 2 teaspoon vanilla ($0.04)
    • ½ teaspoon peppermint extract ($0.01)
    • 2 large eggs, room temp ($0.16)
    • 1 cup semi-sweet chocolate chips ($0.98)
    • 1 cup crushed peppermint candies (preferably Sweet Stripes) ($2.24)

    Instructions

    • In a bowl, whisk together the flour, cheesecake pudding dry mix, cornstarch, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, cream together the butter and sugars until light and fluffy.
    • Add in the vanilla and peppermint extract. Mix to distribute.
    • And in the eggs, one at a time, beating well after each addition. Remember to scrape down the sides of the bowl.
    • Add the dry ingredients to the bowl of egg mixture and mix until well combined.
    • Fold in the chocolate chips and peppermint candies.
    • Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
    • Place the sheet in the freezer for 10 minutes while you preheat the oven to 350 degrees F. Alternatively you can let the dough chill in a covered bowl in the fridge for a few hours. Let unused dough sit covered in the fridge to avoid getting too warm as it waits.
    • Place 6 chilled cookie dough balls onto your baking sheet, evenly spaced.
    • Bake the cookies for 8-10 minutes until the edges look set. Let cool for 10-30 minutes on the baking sheet before transferring to the cooling wrack.
    • Continue until all cookies have been cooked and cooled.

    Notes

    For that photo-ready finish look, you can sprinkle additional milk chocolate chips on the hot cookies immediately after they pop out of the oven. They'll melt and look glossy as the cookies cool.
    I do not recommend freezing the dough balls for too long before baking (more than a few hours). This is because the candy cane pieces will soften the candy and cause the pieces to melt and burn as the cookies bake.
    If desired you can swap out the chocolate chips for any other type of chocolate chip such as semi-sweet, milk chocolate, dark chocolate, or white chocolate. 
    DO NOT use actual candy canes for this recipe. The candy canes are made of sugar and will melt while the cookies are baking, leaving you with hard crunchy sugar bits all over your baking sheet and cookie. We want to use Sweet Stripes candy because they will not melt or dissolve and will leave you with a great texture that isn't too hard to bite into.
    These cookies can be left in an airtight container at room storage for up to 5 days. If desired you can chill the cookies in the fridge, but they have the best texture when room temperature.
    These cookies can be frozen once they have been baked and cooled completely. Place them into an airtight container and free for up to 3 months.

    Nutritional Information

    Serving: 2cookies | Calories: 240kcal | Carbohydrates: 32.2g | Protein: 3.3g | Fat: 11.4g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.1g | Cholesterol: 39.1mg | Sodium: 232.9mg | Potassium: 174mg | Fiber: 1.7g | Sugar: 17.1g | Vitamin A: 157IU | Vitamin C: 2.9mg | Calcium: 46.3mg | Iron: 1.3mg
    Author NicoleDurham
    Course Dessert, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
    « Spiced Orange Ginger Ale Mocktail
    3 Ingredient Crock Pot Pork Chops »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • 20 Minute Lazy Enchiladas
    • Cornbread Bundt Cake
    • Frozen Whipped Lemonade
    • Sausage Green Bean Potato Casserole

    Seasonal Recipes

    • 3 Ingredient Lemon Popsicles
    • Ice Cream Nachos
    • Strawberry Mason Jar Ice Cream
    • Chocolate Mason Jar Ice Cream

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept