Cozy Christmas Cheer in Every Bite
You know how some holiday treats just feel like a warm hug? That’s exactly what these peppermint cookies do for me. Every year, when the pine-scented candles start flickering on my mantle and I haul out Grandma’s faded recipe box, I get that familiar tingle of excitement. There’s something so comforting about the crackle of candy cane pieces mingling with soft, chewy dough—and, of course, those teeny mint chocolate chips.
One December afternoon, my neighbor Carol and I were sipping cocoa (extra marshmallows, naturally) and swapping cookie-tray war stories. She confessed she’d never dared to try peppermint in cookie form because she “didn’t want my kitchen turning into a dentist’s office.” Ha! Well, I sent her home with a dozen of these babies, and let’s just say she’s now officially obsessed.
Why You’ll Love These Cookies
- Quick bake time—just 10–12 minutes in the oven (no marathon waiting!)
- Ultra-soft, chewy centers with lightly crisp, golden edges
- Mint chocolate chips plus candy cane crunch in every single bite
- No fancy gadgets—just trusty pans, a mixer (or strong wrist power), and your favorite spatula
- Friendly for last-minute cookie exchanges, school bake sales, or teacher gifts (you’ll look like a hero)
- Easy-peasy to adapt: gluten-free, vegan, extra-minty—you name it
- Sturdy enough to ship cross-country (just layer with parchment), yet charmingly homemade
- Kids and grown-ups both gobble them up—seriously, no leftovers here!
Ingredient Notes
Here’s the lowdown on what you’ll need, and a few casual swaps if you’re feeling adventurous:
- All-purpose flour (2½ cups, about 315 g): The backbone of the dough. For a gluten-free twist, grab a 1-to-1 GF flour blend (works like a charm!).
- Baking soda (1 tsp) & fine sea salt (½ tsp): Balances sweetness and ensures the cookies puff just right.
- Unsalted butter (1 cup, room temp; ~227 g): Sub out for vegan spread if you need dairy-free. Pro tip: Let it sit at room temp for about 30 minutes so it creams easily. No rock-hard butter—trust me!
- Granulated sugar (¾ cup) + light brown sugar (½ cup, packed): Brown sugar keeps things moist and gives a hint of caramel-y depth.
- Large egg (room temp): For a vegan version, swap in a flax egg (1 Tbsp ground flax + 3 Tbsp water, chilled).
- Pure vanilla extract (1 tsp): Always worth buying the good stuff—it really shines through.
- Peppermint extract (1 tsp): Food-grade only, please! This is your minty magic (don’t overdo it, or you’ll feel like brushing your teeth mid-bite).
- Mini mint chocolate chips (1 cup, ~175 g): Or semisweet chips if you’re in a pinch. Mint chips amp up the holiday vibe, though.
- Crushed candy canes (½ cup, about 4–5 sticks): Drop them in a zip-top bag, tap with a rolling pin, and aim for a mix of big chunks and fine dust (for that Instagram-worthy red-white swirl).
(Quick tip: If your candy cane bits are too powdery, the dough might turn pink—cute, yes, but watch out for staining your countertops!)
Directions
- Warm up the oven & prep your sheets. Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats—total game-changer for sticking issues and cleanup later.
- Mix the dry goods. In a medium bowl, whisk together the flour, baking soda, and salt. This helps everything incorporate evenly (nobody wants pockets of salt!).
- Cream butter and sugars. Grab your stand mixer or hand mixer: beat butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 2–3 minutes. You’ll see tiny air bubbles—this is your ticket to cloud-like cookies.
- Flavor infusion. Crack in the egg, add vanilla and peppermint extracts, and beat on low until smooth and glossy. (Seriously, peppermint extract is potent—stick to 1 tsp unless you’re a certified mint fiend.)
- Combine wet and dry. Switch mixer to low, gradually add the flour mix, and stop as soon as the streaks of flour vanish. Over-mixing = tough cookies, and we’re here for soft, dreamy centers.
- Fold in the fun stuff. With a spatula, gently stir in mint chips and crushed candy canes. Don’t be shy—spackle in those bright red bits so every bite has pep in its step.
- Scoop the dough. Using a 1½-Tbsp cookie scoop (or a heaping tablespoon), drop blobs of dough about 2 inches apart on your prepared sheets. Want extra-pretty cookies? Pop a few candy cane shards on top of each mound—instant festive flair.
- Chill (optional but awesome!). For thicker, chewier cookies, slide the trays into the fridge for 15–30 minutes. Chilled dough spreads less, giving you that bakery-style dome. If you’re in a rush, skip this step—still delicious!
- Bake & cool. Bake one sheet at a time on the middle rack for 10–12 minutes. Rotate halfway if your oven has hot spots. Edges should be set and lightly golden; centers might look a tad soft—that’s perfect! Let cookies rest on the sheet for 5 minutes (they’ll firm up), then transfer to a wire rack to cool completely.
Optional Variations & Flavor Twists
- Peppermint Mocha: Stir in 2 Tbsp unsweetened cocoa powder with the dry ingredients for a chocolatey lift.
- White Chocolate Peppermint: Swap mint chips for white chocolate chips and add a drop or two of red gel food coloring—holiday eye candy!
- Gluten-Free: Use a 1:1 gluten-free flour blend. No one will guess these are anything but classic.
- Vegan Friendly: Replace butter with vegan spread, egg with flax egg, and pick dairy-free chips. It’s so good, meat-eaters won’t mind.
- Candy Cane Center Surprise: Press a mini peppermint patty or a small candy cane kiss into the middle of each dough ball—bake and unwrap a sweet gift under the top cookie layer.
- Extra Minty Punch: Up the peppermint extract to 1½ tsp if you’re really committed to That Minty Feeling (just brace yourself!).
Storage & Reheating Tips
These cookies play nice with a little advance planning:
- Room-temperature storage: Keep cooled cookies in an airtight container for up to 5 days. Tuck parchment paper layers between to avoid a peppermint mash.
- Freezing baked cookies: Flash-freeze on a baking sheet, then stash in a freezer bag for up to 3 months. Thaw on the counter for 20 minutes—or warm them in a 300°F oven for 3–4 minutes for that fresh-baked magic.
- Make-ahead dough: Scoop dough onto lined sheets, cover with plastic wrap, and freeze. When guests pop by, bake straight from frozen—add 1–2 extra minutes to the bake time, and voilà!
- Reviving day-old cookies: Pop into a 325°F oven for 3–5 minutes to crisp edges and soften centers, like they just came out of the oven.
Final Thoughts & Neighborly Advice
I seriously can’t get enough of these peppermint cookies. They’re cozy, craveable, and just the right kind of festive without being over-the-top. Whether you’re sneaking one (or five) while the tree twinkles or gifting a plateful to friends, these cookies have a way of spreading holiday joy—no jingle bells required.
Got questions, tweak ideas, or a funny cookie-baking mishap to share? Drop a comment below—I love hearing how your kitchen adventures turn out. And if you give these cookies a whirl, tag me on Instagram or shoot me a note. Wishing you a warm, delicious holiday season (and plenty of cookie crumbs)!
Peppermint Cookies
Soft, minty and studded with chocolate chips and crushed candy cane bits, these Peppermint Cookies are the ultimate Christmas dessert—easy to whip up, fun to share, and oh-so-satisfying with your holiday baking spread.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter room temperature (sub: vegan spread)
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temp (sub: flax egg for vegan)
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract (food-grade)
- 1 cup mini mint chocolate chips (or semisweet chips)
- ½ cup crushed candy canes (about 4–5 full sticks)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar until pale and fluffy.
- Add egg, vanilla extract, and peppermint extract. Beat until smooth.
- Slowly add dry ingredients to wet, mixing just until combined.
- Fold in mint chocolate chips and crushed candy canes.
- Portion dough onto prepared sheets with a cookie scoop.
- For thicker cookies, chill dough before baking.
- Bake for 10–12 minutes. Let cool before serving.
Notes
Dough consistency may vary by climate. Crushing candy canes in various sizes adds texture and color to the cookies. Underbake slightly for a chewier texture.
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