Amazing 3 Peppermint Chocolate Chip Cookies

If you’re looking for the absolute best Peppermint Chocolate Chip Cookies this holiday season, you’ve landed in the right spot! I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛

I’ve always believed that baking shouldn’t feel scary or overly complicated. My goal is to give you the exact steps and little secrets that make recipes foolproof, even when you’re using ingredients like cream cheese and candy canes! This recipe is proof that you can make something truly spectacular—rich, festive, and perfectly balanced—without needing hours of practice.

These aren’t your average holiday drop cookies! The secret sauce here is that soft, slightly tangy cream cheese base that melts in your mouth. When you combine that with chunks of real chocolate and that wonderful, cool crunch of peppermint, you get Peppermint Chocolate Chip Cookies that everyone will ask for the recipe for. Trust me, you want this one in your rotation!

Why You Will Love These Peppermint Chocolate Chip Cookies

Honestly, these cookies fly off the plate faster than I can bake them! They look so festive, but they are surprisingly simple to whip up, even if you’re new to baking with cream cheese. They have that perfect holiday flavor profile that just screams cozy evenings.

• The cream cheese base keeps these Peppermint Chocolate Chip Cookies incredibly soft and tender—never dry!
• They use real candy canes, which gives you that authentic, cooling peppermint pop in every bite.
• You can have them mixed, scooped, and in the oven surprisingly fast!

Quick Prep Time Overview

This is what I love most about this recipe for busy days. We’re talking about 20 minutes of prep time, which is super quick when you consider you have to smash candy canes and chop chocolate. Then, they only need about 14 minutes in the oven. Seriously, you can be eating a warm cookie less than 40 minutes after starting! That speed makes them perfect for last-minute holiday treats.

Essential Ingredients for Perfect Peppermint Chocolate Chip Cookies

Getting the right texture in these Peppermint Chocolate Chip Cookies starts long before you turn on the mixer. You need to treat your ingredients right! I’ve listed everything below, but pay close attention to the notes on the wet ingredients—that’s where most people trip up.

Because we are using cream cheese, the temperature of everything really matters for a smooth, homogenous dough that won’t separate or look curdled. Don’t rush the softening process!

Wet Ingredients Clarity

This is the most important part for that soft, tender crumb we are aiming for. You absolutely must have 1 stick (that’s 4 ounces) of unsalted butter that is soft, and the same amount—4 ounces—of cream cheese. Both need to be at room temperature. If they are cold, they won’t cream properly with the 1 cup of granulated sugar and the 1/4 cup of brown sugar. Also, make sure those 2 eggs are sitting out for at least an hour; cold eggs shock the butter mixture! And don’t forget the 2 teaspoons of vanilla extract to boost the flavor.

Dry Mix Components

For the dry stuff, we keep it simple but precise. You’ll need 2 3/4 cups of all-purpose flour. We use a combination of 1 teaspoon of baking soda and just 1/4 teaspoon of cream of tartar. The cream of tartar is a little secret—it reacts with the baking soda to give these cookies a wonderful lift and keeps them from spreading too thin. A scant 1/4 teaspoon of fine sea salt balances out all that sweetness.

Chocolate & Peppermint Elements

Forget the standard chips for the best results here! I insist you grab a nice bar of semi-sweet chocolate (4 oz) and a bar of white chocolate (4 oz) and chop them yourself. Chopped chocolate melts into gorgeous pockets in the cookie. For the peppermint, we need 4 candy canes. You have to put them in a heavy-duty bag and smash them up yourself—we want crushed bits, not fine powder!

Equipment Needed for Your Peppermint Chocolate Chip Cookies

You don’t need any fancy gadgets for these wonderful Peppermint Chocolate Chip Cookies, but a few basics make the job much smoother! You’ll definitely want a sturdy mixing bowl and either a hand mixer or a stand mixer to get that cream cheese base perfectly fluffy.

Also, grab a baking sheet lined with parchment paper—this stops sticking, trust me! And for uniform cookies that bake evenly, a 3-tablespoon cookie scoop is your best friend. If you don’t have one, just use two spoons, but the scoop is great for consistency.

Step-by-Step Instructions for Peppermint Chocolate Chip Cookies

Okay, let’s get baking! These instructions are designed to give you the fluffiest, softest Peppermint Chocolate Chip Cookies possible. We’re moving fast, but we need to respect the creaming process!

Preparing the Dough Base

First things first: get that oven preheated to 350 degrees F and line a baking sheet with parchment paper. While that’s heating up, let’s tackle the candy canes. Put those 4 canes into a strong zipper bag and use a rolling pin to smash them into nice, small pieces—you want texture, not dust. Set those aside!

Now for the wet ingredients. In your mixing bowl, beat the softened butter, softened cream cheese, the granulated sugar, and brown sugar together. You need to mix this until it looks genuinely light and fluffy—this takes a few minutes with the mixer. Don’t rush this part; we are incorporating air! Once it looks pale, add your 2 room-temperature eggs, one at a time, mixing well after each addition. Finish by mixing in the 2 teaspoons of vanilla.

Combining Dry and Wet Mixtures

In a separate bowl, whisk together your flour, baking soda, cream of tartar, and salt. We whisk them together so the leavening agents are perfectly distributed. Now, add these dry ingredients into your wet mixture. This is crucial: mix them only until you see the last streaks of flour disappear. Stop! If you overmix here, you’ll develop too much gluten, and your cookies will turn tough instead of tender.

Folding in Mix-Ins and Scooping

Time for the fun part! Take your rubber spatula and gently fold in the chopped semi-sweet chocolate, the chopped white chocolate, and those lovely crushed candy canes. Fold until they are just evenly spread throughout the dough. You don’t want to deflate all the air we just created!

Use a 3-tablespoon cookie scoop—this ensures every one of your Peppermint Chocolate Chip Cookies is the same size. Drop them onto your prepared baking sheet, leaving a good space between each mound of dough because they will spread a bit.

Baking and Cooling the Peppermint Chocolate Chip Cookies

Slide that sheet into the preheated oven. Bake them for 12 to 14 minutes. You are looking for cookies that look puffy but still seem a little soft right in the very center when you gently nudge them. If they look completely set and hard on top, they are already overbaked! Pull them out and let them cool right on the pan for about five minutes before moving them to a rack. If you want that extra holiday look, melt a little extra white chocolate and drizzle it over the tops once they are cooled down a bit.

Tips for Success with Peppermint Chocolate Chip Cookies

I’ve learned a few tricks over the years that make these Peppermint Chocolate Chip Cookies go from good to absolutely show-stopping. It all comes down to paying attention to the details that seem small but make a huge difference in the final texture.

First, let’s talk temperature again. If your butter and cream cheese are even slightly cold, you’ll end up with lumps in your dough, and that affects the puff. They should be soft enough that you can easily press a finger into them without resistance! For more information on proper ingredient temperatures in baking, you can check out resources on baking science.

Second, please, please chop your own chocolate. Those pre-made chips have stabilizers that keep them chip-shaped. When you chop a real bar of chocolate, you get different sizes—big chunks that create gooey pools and smaller shavings that melt right in. This gives your cookies incredible texture variation.

Finally, when you mix in the flour, stop when you think you should stop, and then stop again! Overmixing the flour is the fastest way to turn a tender cookie into a chewy one. A few dry streaks are better than a dense cookie. These little steps guarantee your Peppermint Chocolate Chip Cookies are soft for days! If you want to learn more about the role of gluten development in baking, reputable culinary sites offer great explanations.

Storage and Reheating Your Peppermint Chocolate Chip Cookies

These cookies are so good you might want to save some for later—though I doubt they’ll last long! The cream cheese base means they stay wonderfully soft at room temperature, but you do need to keep them properly sealed to lock in that peppermint freshness.

Never stack them directly on top of each other if they still have any melted chocolate drizzle, or you’ll end up with a sticky mess. For longer storage, the fridge is your friend. Keep them away from strong smells!

Storage Guidelines Table

Storage Method	Duration	Reheating Instructions
Airtight Container (Counter)	Up to 3 days	Serve at room temperature.
Airtight Container (Refrigerator)	Up to 1 week	Microwave for 8-10 seconds until soft.
Freezer (Airtight Bag)	Up to 3 months	Thaw on counter, then warm briefly if desired.

Frequently Asked Questions About Peppermint Chocolate Chip Cookies

I get so many questions about these festive cookies! People often wonder about substitutions, especially when they can’t find candy canes or worry about the dough spreading too much. I’ve gathered my best answers here to help you nail these Peppermint Chocolate Chip Cookies every single time.

Don’t panic if you need to make a small change; most baking issues can be fixed with a little know-how. These are my go-to answers for common problems I hear from readers. If you have further questions about the site or recipes, feel free to contact me.

Can I use peppermint extract instead of candy canes

You absolutely can substitute the candy canes with peppermint extract, but you have to be careful! The extract is much stronger than the actual candy cane pieces. If you swap the 4 candy canes, start with just 1/2 teaspoon of peppermint extract mixed in with your vanilla when you add the eggs. If you want that fun crunch, you can add 2 ounces of mini chocolate chips instead of the candy canes. If you use extract, make sure you still fold in the chopped white and semi-sweet chocolate for texture!

How do I prevent the cookies from spreading too much

If your cookies always flatten out into thin discs, it almost always comes down to temperature. Since we are working with cream cheese, the dough is naturally softer than a standard butter cookie dough. For the best, thickest Peppermint Chocolate Chip Cookies, I highly recommend chilling the dough for at least 30 minutes after you fold in the mix-ins. Scoop them onto the sheet *while* they are chilled. The cold fat firms up quickly in the oven, preventing excessive spreading and giving you that puffy center we love!

Enjoying Your Peppermint Chocolate Chip Cookies

These rich, festive treats are perfect all on their own, but I love serving my Peppermint Chocolate Chip Cookies warm alongside a tall glass of cold milk. They are also incredible dipped into a hot cup of coffee or rich hot chocolate when you need that extra winter warmth. Don’t forget to save a few for Santa! If you are interested in learning more about the author behind these recipes, check out my About Me page.

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