It’s cookie season and time to treat yourself to the ultimate Peppermint Bark Bliss! These Peppermint Chocolate Chip Cookies are loaded with more than just candy cane pieces.
With large white chocolate candy melts, peppermint baking chips, crushed candy canes, and dark chocolate chunks, these are the best of peppermint bark and chocolate chip cookies combined. The perfect holiday cookie, they are a must-make for your Christmas cookie trays this year!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Get ready for the very best cookie of the holiday season! Seriously.
Last year these Peppermint Chocolate Chip Cookies were the best thing I ate all season long. What started out as a boujie bakery find has now become something I look forward to at Christmas — and dream of all year long. They are by far my favorite cookies these days.
My son bought a box of Maya’s Cookies for a gift exchange last year and ended up winning his own gift. Turned out to be kismet.
He shared the Peppermint Bark Bliss cookie with me and I could not stop eating it. I thought of those cookies all month long, determined to make them at home — for less.
You are about to have your world rocked by an amazingly good Peppermint Chocolate Chip Cookie.
Why Make This
It’s amazingly tasty. If you are a fan of peppermint candy, then this is going to be your new favorite Christmas cookie. Classic chocolate chip cookies get a glow up with white chocolate and peppermint flavor. So good!
They are easy to make. These jumbo candy cane chocolate chip cookies come together quickly and easily, making them the perfect cookie to give as gifts, serve to company, or leave out for Santa.
Peppermint Chocolate Chip Cookies are great to freeze. You know how good frozen Thin Mint Cookies are? These are one step up from that. You can freeze the baked cookies, but you can also freeze cookie dough balls to bake later, allowing you a taste of Christmas spirit for weeks to come.
Ingredients
Here’s what you’ll need to make Peppermint Chocolate Chip Cookies:
sugar – You’ll want both granulated sugar and light brown sugar. If you only have white sugar, you can add a tablespoon of molasses and that’s the same as making your own brown sugar.
neutral oil and butter – I find that both butter and oil give this festive cookie just the right texture. They are chewy cookies with crispy edges – the best of both worlds. I use salted butter because it’s easier to keep on hand.
eggs – You’ll want a couple beaten eggs, but in a pinch or if avoiding eggs, you can use flax egg substitute.
vanilla extract – Vanilla is a great foil to the flavors of chocolate and peppermint.
flour – I use unbleached, all-purpose flour in all my baking recipes, but you can use bleached as well.
leavenings – You’re gonna want both baking soda and cream of tartar for these chewy peppermint chocolate chip cookies. Don’t omit either one.
salt – Don’t leave out the salt. It helps balance the flavors in these chocolate peppermint cookies.
dark chocolate chunks – I love biting into a big chunk of dark chocolate. You can use semisweet or milk chocolate chips if you prefer or even a combo of chocolate baking chips.
white candy melts – To mimic the texture of peppermint bark, I leave the white candy melts whole. You can use white chocolate chips, but the big chunks are really fun.
Andes peppermint crunch pieces – These baking chips are a seasonal item, so if you want to enjoy Peppermint Chocolate Chip Cookies at other times of the year, be sure to stock up. If you can’t find this particular style of baking chips, then you can use peppermint chips or chopped Andes crunch candies. I like the pink ones but the other kind is good, too.
candy canes crushed into chunks – Candy cane bits add another layer of peppermint flavor and a slightly different texture to the cookie. You can use other types of peppermint candies crushed into bits. This year I found that Brachs sells crushed candy canes, making these cookies even faster to make!
Step-by-Step Instructions
Here’s how to make Peppermint Chocolate Chip Cookies:
- Preheat the oven to 350 F. Line cookies sheets with parchment paper or a silpat baking mat.
- Cream together the sugars, oil, and butter. Add the eggs and vanilla, mixing thoroughly.
- Blend in the flour, soda, cream of tartar and salt. Stir in the chocolate chunks, candy melts, baking chips, and candy canes.
- Form the batter into ¼-cup size balls and place them onto the prepared cookie sheet. Flatten into disks with the palm of your hand. Bake for 8-10 minutes or until set.
- Allow the cookies to cool for one minute on the tray before removing them to a cooling rack.
- Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
To freeze:
There are actually several ways to freeze cookies. I use big plastic containers with lids to store baked cookies in the freezer. Make sure the cookies are completely cooled before layering them between sheets of parchment or waxed paper in the container. The cookies will be good in the freezer for several months — if you can keep from eating them.
More Peppermint Treats
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
Peppermint Chocolate Chip Cookies
Equipment
- large mixing bowl
- rubber spatula
- heavy duty sheet pan
- parchment paper
- wire rack
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup neutral oil
- ½ cup butter softened
- 2 egg
- 2 teaspoon vanilla extract
- 4 cup unbleached, all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup white candy melts
- ¼ cup Andes peppermint crunch baking chips
- 2 candy canes crushed into chunks
Instructions
- Preheat the oven to 350 F. Line cookies sheets with parchment paper or a silpat baking mat.
- Cream together the sugars, oil, and butter. Add the eggs and vanilla, mixing thoroughly.1 cup granulated sugar, 1 cup brown sugar, ½ cup neutral oil, ½ cup butter, 2 egg, 2 teaspoon vanilla extract
- Blend in the flour, soda, cream of tartar and salt. Stir in the chocolate chunks, candy melts, baking chips, and candy canes.4 cup unbleached, all-purpose flour, 2 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon salt, 1 cup dark chocolate chunks, 1 cup white candy melts, ¼ cup Andes peppermint crunch baking chips, 2 candy canes
- Form the batter into ¼-cup size balls and place them onto the prepared cookie sheet. Flatten into disks with the palm of your hand. Bake for 8-10 minutes or until set.
- Allow the cookies to cool for one minute on the tray before removing them to a cooling rack.
- Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Leave a Reply