Peppermint Chocolate Chip Cookies

Soft, minty, and just the right amount of sweet. These Peppermint Chocolate Chip Cookies have that cozy chocolate chip cookie base but with a cool little peppermint crunch that feels like a holiday in every bite. They’re lightened up but still taste rich and buttery, which is exactly how I like my “healthy” desserts…sneaky good.

These cookies are one of those small-batch miracles that taste way more indulgent than they are. I love making them when I want something festive but still easy. The peppermint gives them this refreshing snap that cuts through the sweetness, so you never feel overloaded.

They’re soft in the middle, lightly crisp around the edges, and loaded with melty chocolate chips that make them smell unreal while baking. Honestly, the hardest part is waiting for them to chill before baking.

If you love cookies, you will love these Oat Flour Cookies, or if you are feeling festive, then try these Mrs. Claus Cookies.

Ingredients

• Light unsalted butter: Keeps things rich without the heaviness. Make sure it’s softened, not melted, so the cookies get that fluffy texture. The light version still gives great flavor.
• Swerve: A solid swap for regular sugar that keeps these cookies sweet without all the extra calories. It mixes and melts just like the real thing.
• Swerve light brown sugar: Adds a soft, chewy texture and that slight caramel flavor. It helps the cookies stay moist even after cooling.
• Eggs: These bind everything together and give the cookies structure. Bring them to room temperature for better mixing.
• Vanilla extract: Rounds out the sweetness and deepens the flavor. Don’t skip it—it’s subtle but makes a big difference.
• All-purpose flour: The backbone of your cookie dough. It gives the right amount of structure while keeping them soft in the middle.
• Oat flour: Adds a touch of nuttiness and a chewy texture. Plus, it gives the cookies a heartier, bakery-style bite.
• Salt: Balances the sweetness and makes the flavors pop. Don’t underestimate this little guy.
• Baking soda: Gives the cookies their lift and helps them spread just enough. Without it, you’ll end up with dense little hockey pucks.
• Lily’s no-sugar-added chocolate chips: The secret weapon. They melt beautifully and keep the sweetness in check. Use the dark chocolate ones for a deeper flavor.
• Sugar-free peppermint candies, crushed: The star twist! They add crunch and that classic cool-mint bite that makes these cookies feel special.

See the recipe card below for the exact quantities of each ingredient.

Instructions

Alright, time to bake! This recipe comes together fast, with simple steps that keep things easy and stress-free. Just a few bowls, a quick chill, and you’ll have warm, minty cookies that make your kitchen smell like a holiday candle.

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together both flours, salt, and baking soda. Set aside.

2. Step 2: In a large bowl, beat the butter and both sugars until light and fluffy. Add the eggs and vanilla, mixing until everything’s smooth and creamy.

3. Step 3: Slowly add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips and crushed peppermint candies.

4. Step 4: Scoop the dough into 1-inch balls and place them on the baking sheet. Chill for 30 minutes, then bake for 9–11 minutes until the edges are golden. Let them cool.

Variations & Substitutions

• No oat flour? Just use all-purpose flour instead. The cookies will turn out slightly softer but still delicious.
• Crushed candy swap: If you don’t have peppermint candies, sugar-free candy canes or mint chips work too. They melt a little more but taste just as good.
• Extra minty: Add a tiny drop of peppermint extract if you want the flavor to really pop. A little goes a long way.

Storage Directions

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy if you toss in a small piece of bread or a slice of apple to maintain moisture.
• Freezing: You can freeze the dough or baked cookies. For dough, scoop into balls, freeze on a tray, then store in a freezer bag for up to 2 months. For baked cookies, let them cool completely before freezing.
• Reheat: Pop a cookie in the microwave for 10 seconds or warm them in a 300°F oven for 3–5 minutes to bring back that fresh-baked softness.