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A white plate with Peppermint Chocolate Chip Cookies and pieces of peppermint, next to two red and white candy canes, with a glass of milk in the background.

Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are soft, buttery, and perfectly minty with little crunchy bits of peppermint candy in every bite. They’re made with light butter, sugar-free chocolate chips, and Swerve, so you get that classic cookie taste without the sugar crash. Fresh from the oven, they smell like Christmas morning and taste like a cozy hug with a hint of cool mint.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 16
Calories 256 kcal

Equipment

  • Mixing bowls (one large, one medium)
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • baking sheet
  • Parchment paper
  • 1-inch cookie scoop (or tablespoon)
  • Cooling Rack

Ingredients
  

  • 1 cup light unsalted butter
  • 1 cup Swerve
  • 1 cup Swerve light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ½ cup oat flour
  • 1½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup Lily’s no-sugar-added chocolate chips
  • 4-5 Sugar-free peppermint candies crushed

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment and set aside.
  • In a medium mixing bowl, whisk together the both flours, salt, and baking soda. Set aside.
  • In a large mixing bowl, beat the butter and sugars until fluffy.
  • Add the eggs, and vanilla, and mix well to combine.
  • Slowly add the flour mixture, mixing until just combined.
  • Fold in the chocolate chips and crushed cand. If desired, reserve a few chocolate chips to press into the tops of the cookies before baking.
  • Use a 1-inch cookie scoop to scoop the dough onto the parchment paper, at least 2 inches apart.
  • Move the cookies to the refrigerator for 30 minutes to chill.
  • Bake the cookies 9-11 minutes at 350. Allow them to cool 5 minutes on the baking sheet before moving to a cooling rack to cool completely.

Notes

  • Chill the dough before baking—it keeps the cookies thick and chewy.
  • Don’t overbake! Pull them out when the edges are just golden; they’ll finish setting as they cool.
  • Light butter and Swerve keep these cookies lower in calories without losing that classic taste.
  • Crush the peppermint candies finely if you want a subtle mint flavor, or leave some bigger chunks for extra crunch.
  • Freeze the dough balls for quick, fresh cookies anytime—just bake straight from frozen and add a minute or two.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 256kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 377mgPotassium: 47mgFiber: 2gSugar: 12gVitamin A: 759IUCalcium: 9mgIron: 2mg
Keyword Peppermint Chocolate Chip Cookies
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