Peppermint Chocolate Chip Cookies
Soft and studded with dark chocolate and candy cane pieces, these chewy peppermint chocolate chip cookies are holiday perfection. These dairy-free candy cane chocolate chip cookies have all the flavor of the holiday season packed into a tender chocolate chip cookie.
Every holiday season I’m looking for a new and delicious cookie recipe to include in my Christmas cookie box. This year I decided to mash up two of my favorites- chocolate chip cookies and peppermint bark.
With a few simple changes to my chewy chocolate chip cookie recipe, these dark chocolate chip cookies make the perfect addition to your holiday cookie box!
Why We Love Peppermint Chocolate Chip Cookies
I am not one to turn my nose up at a warm chocolate chip cookie. Here are just a few reasons we love making these chocolate chip cookies with candy cane pieces.
- Great use for candy canes. Ever wonder what to do with all of the candy canes that come in throughout the holiday season?? With 5 candy canes a batch, this is a great use for those extra candy canes!
- Dark chocolate + peppermint. Dare I say the ultimate in winter time flavors?
- Great for making in advance. These candy cane chocolate chip cookies scoop and freeze well for a great make ahead treat!
Dairy-Free Changes to Peppermint Chocolate Chip Cookies
With two dairy-free changes, these peppermint chocolate chip cookies are a delightful dairy-free treat.
- Dairy-Free Butter– In place of a traditional butter I used a plant-based butter alternative. For this recipe I used Country Crock’s Plant Based Butter Sticks. I have found that they work as well as traditional butter without any of the dairy.
- Plant-Based Chocolate Chips– Dark chocolate chips are my favorite in this peppermint chocolate chip cookie. Here are a few dark chocolate chip brands I have used and like:
How to Make Dairy-Free Candy Cane Chocolate Chip Cookies
Ingredients You’ll Need
- Plant-based butter– Make sure to use unsalted vegan butter at room temperature.
- Sugar– A blend of brown sugar and granulated sugar sweeten these cookies.
- Egg– One egg at room temperature.
- Vanilla + Peppermint– Used to add just a hint of flavor to these cookies.
- Dry Ingredients– A mixture of flour, baking powder, and salt give structure and rise to these cookies.
- Dark Chocolate Chips– For a little chocolaty goodness in these chewy cookies.
- Crushed Candy Cane– About 5 candy canes crushed or 1/4 cup of crushed candy cane.
Step-by-Step Directions for Peppermint Chocolate Chip Cookies
- Take out refrigerated ingredients: Allow vegan butter and egg to come to room temperature.
- Cream butter + sugar: In the base of a stand mixer or in a large bowl with hand-held beaters, cream together vegan butter, brown sugar, and granulated sugar.
- Mix in remaining wet ingredients: Once light and fluffy, add the egg, vanilla, and peppermint extract. Mix on low until incorporated.Â
- Stir dry ingredients together: In a medium sized mixing bowl stir together flour, baking soda, and salt.
- Add dry to wet: Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.
- Fold in mix-ins: Once the dough is mixed together, add dark chocolate chips and crushed candy cane into the batter and stir until evenly distributed.
- Chill the dough: Cover and place the dough in the refrigerator and chill for at least 30 minutes before scooping and baking.
- Prepare for baking: Once your dough has chilled, pre-heat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop: Using a 1.5 Tablespoon cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top.
- Bake for about 13 minutes.
- Cool: Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
Helpful Kitchen Tools
When you are ready to bake up these peppermint studded chocolate chip cookies, here are a few different kitchen tools to help you along the way.
- Cookie Scoop– I use this to scoop the cookie dough for consistent sized cookies.
- Silicone Mat– This lines the cookie sheet and keeps the cookies from sticking.
- Rimmed Cookie Sheet– Used for baking these chewy mint chocolate chip cookies to perfection.
Serving Up Peppermint Chocolate Chip Cookies
I am a fan of these candy cane chocolate chip cookies fresh out of the oven with a glass of your favorite non-dairy milk.
If that’s not your jam, here are a few different ways to dish out these delicious cookies.
- With a warm peppermint mocha latte
- On a platter with some peppermint brownies
- Served with a hot cup of peppermint hot chocolate
Storing, Freezing, and Reheating Tips
There are a number of ways you can prepare these peppermint chocolate chip cookies in advance. Here are a few tips for lightening your cookie load this holiday season.
- Storing- Allow the cookies to cool completely before placing in an air-tight container and keep at room temperature for up to 5 days after baking.
- Freezing– If you plan to freeze the dough:
- Scoop the cookie dough into balls.
- Place on a parchment paper lined baking sheet.
- Freeze in the freezer for at least 30 minutes.
- Transfer the cookie dough balls to an air-tight container or freezer safe zip top bag.
- Freeze for up to 3 months.
- Baking from frozen- If you froze the cookie dough balls, here is how to bake them from frozen:
- Preheat the oven to 350°F.
- Place the desired number of cookie dough balls on a lined baking sheet.
- Bake for 15 minutes in the preheated oven.
Holiday Cookies to Make Next
If you tried this Peppermint Chocolate Chip Cookie recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Peppermint Chocolate Chip Cookies
Chewy peppermint chocolate chip cookies studded with candy cane pieces are the perfect holiday cookie for all the chocolate chip cookie lovers in your life.
Ingredients
- ½ cup Plant-Based Butter room temperature
- 1 large Egg room temperature
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- ½ teaspoon Vanilla
- ¼ teaspoon Peppermint Extract
- 1½ cups Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ cup Crushed Candy Cane about 5 candy canes
- 1 cup Dark Chocolate Chips dairy-free
Instructions
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Allow ½ cup vegan butter and 1 large egg to come to room temperature.
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In the base of a stand mixer or in a large bowl with hand-held beaters, cream together vegan butter, ½ cup brown sugar, and ¼ cup granulated sugar.
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Once light and fluffy, add the egg, ½ teaspoon vanilla, and ¼ teaspoon peppermint extract. Mix on low until incorporated.
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 In a medium sized mixing bowl stir together 1½ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.
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Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.
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Once the dough is mixed together, add 1 cup dark chocolate chips and ¼ cup crushed candy cane into the batter and stir until evenly distributed.
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Place the dough in the refrigerator and chill for at least 30 minutes before scooping and baking.
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Once your dough has chilled, pre-heat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
-
Using a 1.5 Tablespoon cookie scoop, scoop the dough into balls and add a few extra chocolate chips on top.
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Bake for about 13 minutes.
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Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.
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