Peppermint Chocolate Chip Cookies
Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!
Christmas Cookies are my favorite thing to bake. My grandma’s Best Ever Sugar Cookies are always on the list of favorites and these Peppermint Chocolate Chip Cookies are always requested.
Ingredients Needed for Peppermint Chocolate Chip Cookies
- Butter: Use salted butter or unsalted butter.
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Kosher Salt
- Chocolate Chips: I am using semi-sweet, milk chocolate chips or dark chocolate chips work too.
- Peppermint Kisses
How to Make Peppermint Chocolate Chip Cookies
- Unwrap the peppermint kisses and chop into small pieces. Set aside.
- Add butter to a mixing bow and beat with an electric mixer until softened.
- Next add granulated sugar and brown sugar. Mix at medium speed until fluffy.
- Add the eggs and vanilla, mixing until combined.
- Turn the mixer off and add flour, baking soda and salt.
- Mix at low speed until incorporated, raise to medium speed, mixing 1 minute or until well combined.
- Fold in chocolate chips and chopped peppermint kisses.
- Line rimmed baking sheets with parchment paper and scoop cookie dough into 1 1/2 inch balls. Place on the lined baking sheets about 2 inches apart.
- Bake for 10 minutes for softer cookies and 12 minutes for crunchy cookies.
- Remove from oven and top cookies with additional chocolate chips if desired. Cool on the baking sheet about 2 minutes.
- Move to a wire rack to cool completely.
Recipe Notes and Variations
- Make Peppermint Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
- Storage: Store cooled cookies in an airtight container 4-5 days.
- Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
- Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.
More Chocolate Chip Cookies to Bake
- Chocolate Chip Biscotti
- Chocolate Chip Sprinkle Cookies
- Chocolate Chip Walnut Cookies
- Chocolate Chip Sugar Cookies
If you love the classic chocolate chip cookie, these festive peppermint kiss cookies are sure to be a hit.
Add these Peppermint Chocolate Chip Cookies to your holiday baking list for a new favorite Christmas cookie that Santa and everyone on his list will crave.
Have you tried this Peppermint Chocolate Chip Cookies recipe? Leave a comment and rating below!
Peppermint Chocolate Chip Cookies
Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!
Servings: 40
Calories: 196kcal
Ingredients
- 1 cup butter salted or unsalted
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chips plus more for garnish
- 10 ounces Hershey's Candy Cane Kisses unwrapped and coarsely chopped
Instructions
- Preheat oven to 350 degrees°.
- Add butter to a mixer bowl and beat at medium speed until creamy about 2 minutes.
- Add granulated sugar and brown sugar, mixing until fluffy.
- Next add eggs and vanilla extract mixing until combined.
- Add flour, salt and baking soda, mix just until combined. Fold in chocolate chips and chopped Candy Cane Kisses.
- Scoop onto a greased or lined baking sheet about 2 inches apart.
- Bake for 10 minutes for soft cookies and 12 minutes for crunchy cookies.
- Remove from oven.
- Top each cookie with more chocolate chips if desired.
- Cool on baking sheet 2 minutes before removing to a wire rack to finish cooling.
Notes
- Make Peppermint Chocolate Chip Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
- Storage: Store cooled cookies in an airtight container 4-5 days.
- Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
- Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 148mg | Fiber: 1g | Sugar: 17g