These Peppermint Chocolate Chip Cookies are everything you love about soft, chewy chocolate chip cookies—but with a magical holiday twist. Each bite blends creamy dough made with butter and cream cheese, chunks of dark and white chocolate, and crushed candy canes that add a festive crunch and cool peppermint flavor. They’re gooey, melty, and bursting with Christmas spirit—perfect for holiday cookie exchanges, winter baking, or simply enjoying with a mug of hot cocoa by the tree.

Why You’ll Love This Recipe

Soft and chewy texture: The addition of cream cheese keeps these cookies tender and moist even days after baking.
Full of festive flavor: Candy canes and peppermint blend perfectly with rich chocolate for a balanced, refreshing sweetness.
Classic meets holiday: Think chocolate chip cookie meets Christmas candy in one perfect bite.
Easy to make: No chilling required—ready in 30 minutes from start to finish.
Perfect for gifting: Wrap these cookies in cellophane bags or cookie tins for an easy, beautiful edible gift.

Time Needed

Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Servings: 18–20 cookies

Ingredients

1 stick (4 oz) unsalted butter, room temperature
4 oz cream cheese, room temperature
1 cup granulated sugar
¼ cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon fine sea salt
4 oz semi-sweet chocolate, chopped
4 oz white chocolate, chopped
4 candy canes, crushed

Step-by-Step Instructions

Preheat the OvenSet your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
Crush the Candy CanesPlace candy canes in a sealed ziplock bag and crush with a rolling pin. You want small pieces—fine enough to melt into the dough but still visible for that holiday sparkle.
Cream the Butter, Cream Cheese, and SugarsIn a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar together for 3–4 minutes until light and fluffy. This creates air pockets for soft, chewy cookies.
Add Eggs and VanillaMix in the eggs, one at a time, followed by vanilla extract. Scrape down the bowl to ensure everything is well incorporated.
Mix Dry IngredientsIn a separate bowl, whisk flour, baking soda, cream of tartar, and salt. Gradually add to the wet mixture, mixing until just combined—do not overmix.
Fold in Chocolate and PeppermintUsing a spatula, fold in chopped dark chocolate, white chocolate, and crushed candy canes. The mix of creamy chocolate and crunchy peppermint gives every bite perfect texture.
Scoop the DoughUse a cookie scoop (about 3 tablespoons) to portion dough balls evenly onto the prepared sheet. This ensures consistent size and even baking.
BakeBake for 12–14 minutes until cookies are puffy and just beginning to turn golden. The centers should look slightly soft—they’ll finish setting as they cool.
Cool & Optional ToppingLet cookies rest on the tray for 5 minutes before transferring to a rack. For a bakery-style look, drizzle with melted white chocolate and sprinkle extra candy cane bits.

Chef Emma’s Holiday Baking Tips

Use cream cheese for ultra-soft, rich cookies—it adds moisture and flavor depth.
Crush candy canes finely to avoid melting over edges while baking.
For extra gooey centers, slightly underbake by one minute.
Use chopped chocolate instead of chips for beautiful melted pools.
To keep cookies soft, store them with a slice of bread in an airtight container.

Festive Variations

Double Peppermint: Add ¼ teaspoon peppermint extract for an extra minty touch.
White Christmas Cookies: Use all white chocolate and drizzle with white chocolate icing.
Peppermint Mocha: Add 1 teaspoon espresso powder for a rich coffee twist.
Cookie Sandwiches: Fill two cookies with marshmallow fluff or chocolate ganache.

Storage & Freezing

Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. To freeze, layer cooled cookies between parchment paper and store for up to 2 months. Reheat for 10 seconds in the microwave to restore that just-baked texture.

Nutrition Information (per cookie)

Calories: 190
Fat: 10g
Carbohydrates: 25g
Sugar: 16g
Protein: 3g
Sodium: 110mg

Frequently Asked Questions

Q: Why add cream cheese to cookies?
A: It creates rich, soft cookies that stay moist longer and have a subtle tang that pairs perfectly with peppermint and chocolate.
Q: Can I make the dough ahead?
A: Yes—refrigerate up to 3 days or freeze pre-scooped dough for ready-to-bake cookies.
Q: Can I use peppermint extract instead of candy canes?
A: Absolutely! Add ¼ teaspoon peppermint extract for flavor without the crunch.

Final Thoughts

These Peppermint Chocolate Chip Cookies combine everything wonderful about holiday baking—soft, chewy texture, creamy richness, and that unmistakable peppermint sparkle. Whether you’re making them for a Christmas cookie exchange, winter baking day, or just to fill your home with sweet, minty cheer, these cookies are pure Christmas magic. Save this recipe to your holiday baking board and make it part of your festive tradition!