These irresistibly soft and flavourful Peppermint Chocolate Chip Cookies are filled with crushed candy canes and white and semisweet chocolate chips.
This recipe is very similar in composition to my deliciously festive White Chocolate Eggnog Cookies! Instant vanilla pudding mix is the star ingredient that brings flavour and an utterly soft texture to both cookie recipes. I use lemon pudding mix in my Cranberry Lemon Cookies as well!
These cookies are a festive twist on a classic chocolate chip cookie. Try these simple cookies this Christmas, I'm sure they will be a hit! Try my peanut butter chocolate chip cookies for another yummy twist on a classic chocolate chip cookie.
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⭐️ Why You Need to Make This Recipe
- Chewy & Soft. The unexpected addition of instant pudding mix makes these cookies irresistibly soft!
- Festive. The crushed candy canes and peppermint extract make these cookies perfect for Christmas.
- No chilling time is required. This makes these the perfect quick bake!
🧈 Ingredients
Here are the ingredients needed to make these delicious white chocolate chip peppermint cookies.
- As with any good cookie, this recipe starts with softened salted butter.
- Both white sugar and brown sugar are used for optimal flavour and texture.
- Vanilla pudding mix makes these cookies flavourful, soft, and chewy.
- Two eggs bring structure and more richness.
- A small amount of peppermint extract and vanilla extract brings just the right amount of vanilla mint flavour.
- All-purpose flour and baking soda are the dry ingredients in this recipe.
- Add-ins of semisweet chocolate chips, white chocolate chips, and crushed candy canes make these cookies taste like peppermint bark!
See the recipe card for measurements.
📃 Instructions
Step 1: Mix together the softened butter, white sugar, brown sugar, and vanilla pudding mix using an electric mixer.
Step 2: Add the eggs, vanilla, and peppermint extract and cream for 1 minute until fluffy.
Step 3: Add the flour and baking soda and mix on low just until incorporated.
Step 4: Fold in the chocolate chips and crushed candy canes.
Step 5: Shape dough into balls and top with extra chocolate chips and crushed candy canes. Arrange on a baking sheet, leaving room for the cookies to spread.
Step 6: Bake for 8-12 minutes or to desired doneness.
Hint: Be sure to crush the candy canes up quite fine to avoid large, dangerous chunks of hand candy inside the cookies.
📝 Substitutions
Baking is a science so most ingredients cannot be easily substituted or omitted, however here are some possible substitutions and variations.
- Salted Butter - Use unsalted butter with ½ teaspoon of salt added.
- Chocolate - You could use milk chocolate or dark chocolate chips instead of semisweet. Or use chopped chocolate.
❄️ Storage
Store cookies in an airtight container at room temperature for up to 4 days.
These cookies can also be frozen in an airtight container for up to 4 weeks.
💡 Top tip
Bake these cookies to your desired doneness! Do you like underbaked cookies? Then bake them for 7-9 minutes. If you prefer more well-done cookies, bake them for closer to 10-13 minutes. Of course, every oven is different, so find what works in your oven!!
❓ FAQ
Yes! Freeze in an airtight container for up to 4 weeks.
🌱 More Minty Recipes
Looking for other recipes like this? Try these:
If you tried these Chocolate Chip Peppermint Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Peppermint Chocolate Chip Cookies
Equipment
- baking sheet(s)
- parchment paper
- mixing bowls
- electric handheld mixer
- measuring cups & spoons
- Spatula
Ingredients
- 1 cup salted butter *softened
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup semisweet chocolate chips *
- ½ cup white chocolate chips
- ⅓ cup crushed candy canes
Instructions
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.
- In a large bowl, using an electric handheld mixer on medium speed, cream together the softened butter, white sugar, brown sugar, and vanilla pudding mix until combined. Add the eggs, vanilla, and peppermint extract and beat on high speed until fluffy.
- Add the flour and baking soda and mix on low speed just until combined. Fold in the chocolate chips and crushed candy canes.
- Scoop the dough using a medium-sized cookie scoop or a teaspoon onto the prepared baking sheet, placing each cookie 2 inches apart. Bake in the preheated oven for 8-12 minutes or until puffy and no longer wet-looking on top. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling. Finish baking the remaining cookies. Enjoy!
Notes
- Use unsalted butter with ½ teaspoon of salt added.
- You could use milk chocolate or dark chocolate chips instead of semisweet. Or use chopped chocolate.
Taryn
This recipe perfectly captures Christmas in a cookie! I made a double batch yesterday, and they've already been a huge hit. My grandpa has been in our house for less than 12 hours, and I can't tell you how many he's eaten already. 😂 Super yummy!
Naomi
Awww, this review totally made my day!! So glad you all love them!