Peppermint Chocolate Chip Cookies combine the classic flavors of chocolate and peppermint, creating a festive treat perfect for the holiday season. These pudding cookies are not only soft and chewy but also feature the delightful crunch of peppermint candy canes, elevating their texture and flavor!
With a blend of simple ingredients like granulated sugar, softened butter, and peppermint extract, this sour cream cookies recipe is easy to make and incredibly rewarding. These peppermint cookies are a perfect balance of sweet flavor, soft cookie, while the crushed candy canes provide that signature seasonal flair and crunch!
Festive & Flavorful- Peppermint Chocolate Chip Cookies
Peppermint chocolate chip cookies combine seasonal cheer with delightful flavors. They are perfect for holiday gatherings or cozy evenings at home. The crunch of peppermint candy canes and the melt-in-your-mouth texture make them irresistible.
Each ingredient in this recipe plays a crucial role. The sour cream ensures softness, the vanilla pudding mix enhances flavor. While the peppermint extract delivers a refreshing twist! These cookies can be decorated, a few drops of red food coloring can add a festive touch.
Enjoy them warm or share them with friends and family for a delightful treat!
HOW DO YOU MAKE PERFECT CHOCOLATE CHIP COOKIES?
Making chocolate chip cookies is so easy and here are a few tips to getting perfect cookies every time!
- Do not melt the butter. The butter should be softened (at room temperature), by using melted butter it could ruin the cookie texture.
- Cream and butter & sugars! Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This is key to helping your cookies turn out great every time.
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan, they will just slide right off in perfect shape.
- Don’t over bake the cookies. When I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok.
Peppermint Chocolate Chip Cookie Ingredients
Sugar: You need 1 cup of granulated sugar to make the cookies sweet and chewy.
Butter: Use ½ cup (one stick) of softened butter to create rich, moist treats.
Egg: 1 large egg will help bind the ingredients together so that the cookies don’t crumble apart.
Sour cream: Adding ½ cup of sour cream really helps make these cookies so soft. You also can use plain Greek yogurt if you prefer.
Vanilla pudding mix: You’ll need one small 3.4-oz box of vanilla pudding mix. The pudding mix adds a lot of amazing flavor to these sensational cookies.
Salt: Use ½ tsp of salt to enhance all the amazing flavors.
Baking soda: Add ½ tsp of baking soda to help the cookies puff up as they bake.
Flour: Using 2 cups of all-purpose flour works best in these cookies, but cake flour also works well if that is what you have on hand.
Peppermint extract: A little bit of extract goes a long way, 1 tsp will be enough to give these cookies great flavor. Make sure to use peppermint extract, not mint.
Crushed peppermint candy canes: For the perfect amount of crunch in the cookies, you need about 15 of the small candy canes. I use a small hammer to break the candy canes while they are still in the plastic wrappers. You don’t want to crush them too much, you want some sizable chunks in the cookies.
Chocolate chips: Use 1 ½ cups of semi-sweet chocolate chips. I often use mini chocolate chips in cookies, and I usually add a few more than what the recipe calls for.
Red food coloring: If desired, you can add in 10-15 drops of red food coloring for a seasonal touch.
How to Make Peppermint Chocolate Chip Pudding Cookies
Prep
Start by getting the oven preheating to 375°. Then line a couple baking sheets with parchment paper or silicon mats and set them aside.
Batter
Next in a large bowl, cream the sugar and butter for about 2-3 minutes, using an electric mixer. Then add in the egg, sour cream, and pudding mix. Continue to beat for another 2-3 minutes.
In a separate bowl, combine the flour, salt, and baking soda. Proceed to incorporate the flour mixture into the wet butter mixture and mix until well combined. Then add in the peppermint extract and mix again.
Lastly, fold in the chocolate chips and crushed candy cane pieces.
Bake
Proceed to drop the dough by rounded tablespoonfuls onto the prepared baking sheets. Place them in the preheated oven and bake for 10 minutes.
Let the cookies cool on the baking sheets for a few minutes and then transfer them to a cooling rack to cool completely.
Serve cookies slightly warm and enjoy!
Variations & Add in’s for Peppermint Cookies
Peppermint chocolate chip cookies are versatile and can accommodate various add-ins and variations. Here are some ideas:
Flavor Enhancements:
- Extract Mix: Combine peppermint extract with almond or vanilla extract for a unique flavor twist.
- Cocoa Addition: Use ¼ cup of unsweetened cocoa powder for chocolate peppermint cookies.
Texture Changes:
- Oatmeal: Incorporate 1 cup of rolled oats for a chewier texture.
- Nut Option: Add ½ cup of chopped nuts, like walnuts or pecans, for added crunch.
Dairy Alternatives:
- Vegan: Substitute sour cream with non-dairy yogurt for a vegan option.
- Dairy free: Replace butter with coconut oil for a dairy-free cookie.
Peppermint Chocolate Chip Pudding Cookies
Ingredients
- 1 cup sugar
- ½ cup butter softened (1 stick)
- 1 egg
- ½ cup sour cream
- 3.4 oz box of instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tsp peppermint extract
- red food coloring- about 10-15 drops optional
- ⅓ cup crushed peppermint candy canes I used about 15 of the small ones
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Prep: Preheat the oven to 375°. Line a couple baking sheets with parchment paper or silicon mats. Set aside.
- Batter: In a large bowl, cream the sugar and butter for about 2-3 minutes, using an electric mixer. Add in the egg, sour cream, and pudding mix and continue to beat for another 2-3 minutes.
- In a separate bowl, combine the flour, salt, and baking soda. Incorporate the flour mixture into the wet butter mixture and mix until well combined. Add the peppermint extract and mix again. Fold in the chocolate chips and crushed candy cane pieces.
- Bake: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets. Place them in the preheated oven and bake for 10 minutes.
- Be sure to let the cookies cool on the baking sheets for a few minutes and then transfer to a cooling rack to cool completely. Serve and enjoy!
Notes
Nutrition
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HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
What is the role of sour cream or Greek yogurt in these cookies?
Sour cream or plain Greek yogurt adds moisture to the cookie dough. This ingredient significantly impacts the texture, making the cookies softer. It also enhances the overall flavor profile, contributing to a richer taste.
Can I make this cookie dough in advance?
Yes, you can whip up the dough and keep it covered in the fridge for up to 48 hours before scooping and baking. This is great if you want to bake cookies fresh the following day!
How long are chocolate peppermint cookies good for?
These cookies last up to a week in an airtight container at room temperature. We love the cookies best within the first 48 hours because that’s when the flavors and textures are best.
What difference does using vanilla pudding mix make in the cookie dough?
Incorporating vanilla pudding mix into the dough improves the flavor and texture of the cookies. It helps create a chewy consistency and adds richness. The pudding mix can also provide additional moisture, leading to a more decadent final product.
Can I freeze peppermint chocolate chip cookies?
Yes! You can roll the dough balls and then freeze them before baking, or freeze the cookies after they’ve been baked (depending on which you prefer). The cookies and cookie dough can be frozen in an airtight container for up to 2 or 3 months. Thaw before using. Enjoy!
HERE ARE MORE OF OUR FAVORITE CHOCOLATE CHIP COOKIES!
- Double Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Avocado Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Chocolate Cake Mix Cookies
- Butter Pecan Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
Peppermint Chocolate Chip Cookies are made with a dry pudding mix, candy cane pieces, peppermint extract, and chocolate chips. This pudding cookies recipe produces lovely chewy treats that are great for the holidays!
Ryan Tracy says
These cookies are soft and full of peppermint flavor! Thanks!
Caitlin says
Are these cookies freezer friendly?
Nellie says
Yes! I usually make the balls and freeze those, but you could freeze the baked cookies as well.
Aria says
Yummy, They look fabulous!Thanks for sharing!!!
Jessica says
No problem- I hope you like them!