How do I keep peppermint chocolate chip cookies soft for days?

Store them in an airtight container with a slice of white bread to maintain moisture. The bread keeps the cookies soft without altering flavor.

Can I use peppermint bark instead of candy canes?

Yes, just chop it finely and reduce the chocolate chips slightly to keep the mix-ins balanced.

Are peppermint chocolate chip cookies freezer-friendly?

Absolutely. You can freeze the dough pre-portioned or the baked cookies. Both options work well for prepping ahead during busy holiday weeks.

How do I know when peppermint chocolate chip cookies are done?

Look for golden edges and a soft, slightly underdone center. The cookies will finish setting as they cool on the baking sheet.

Can I make peppermint chocolate chip cookies without peppermint extract?

Yes—double the crushed candy cane for flavor and texture. You can also add a bit more vanilla extract to round out the flavor.

Peppermint Chocolate Chip Cookies with Soft Centers and Crisp Edges

Peppermint Chocolate Chip Cookies

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These peppermint chocolate chip cookies are soft in the center, crisp at the edges, and filled with festive crushed candy canes and rich semi-sweet chocolate chips. They offer a balanced peppermint flavor and require no chilling time, making them perfect for quick holiday baking.

Author: Elena
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 1/2 cups (313g) all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1/2 cup (110g) light brown sugar, packed
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 cup (200g) semi-sweet chocolate chips
1/2 cup crushed candy canes

Instructions

Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Add the egg, egg yolk, vanilla extract, and peppermint extract, then mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips and crushed candy canes.
Scoop dough into 2 tablespoon portions and place 2 inches apart on prepared baking sheets.
Bake for 11 minutes, or until edges are golden and centers are just set.
Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not over-crush the candy canes or they may melt into the dough.
Use peppermint bark as a substitute for candy canes, but reduce the chocolate chips slightly.
For dairy-free cookies, use plant-based butter and dairy-free chocolate chips.
Cookies can be frozen before or after baking; add 1–2 minutes to bake time if baking from frozen.

Find it online: https://www.recipebyelena.com/peppermint-chocolate-chip-cookies/