Last Updated December 3rd, 2018 at 02:47 pm by Lisa
Santa’s Chocolate Chip Peppermint Cookies with candy cane peppermint crunch, chocolate chips, and Andes creme de menthe chips are the cookies to leave out for Santa or make for a holiday party!
Peppermint Cookies with milk chocolate chips, candy cane crunch pieces, and minty creme de menthe chips are a perfect cookie for Christmas Holidays, cookie exchanges to share with family and friends.
Santa Claus will Ho Ho Ho when he sees these cookies piled up on a Peppermint Cookie Plate. Keep some in the freezer just in case you need a last-minute treat for a party or friends pop by.
The red and green colors say Christmas, and who doesn’t love lots of peppermint in everything around all the holidays?
Santa’s Chocolate Chip Peppermint Cookie Recipe:
Ingredients
- 1/2 cup butter soft, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 teaspoon almond extract optional
- 2 eggs
- 3 cups flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Andes Peppermint Crunch pieces
- 11.5 oz bag milk chocolate chips (Ghiradelli milk chocolate chips)
- 10 oz bag Andes Creme de Menthe baking chips (or Toll House Dark Chocolate & Mint Morsels – Limited Edition)
Instructions
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Cream butter, oil, vanilla extract, almond extract, white sugar, and brown sugar in a stand mixer or by hand mixer.
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Add eggs, and beat until creamy.
-
In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
-
Add dry ingredients into wet ingredients in the mixer a cup at a time. Mix until well combined.
-
Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
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Mix chips into the dough until well combined by hand using a rubber spatula, or carefully using the mixer. The dough will be slightly crumbly, don’t worry that is the right texture.
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Scoop out cookie dough with 1 or (2″ scoop for bigger cookies) on a Sil pat or parchment lined baking sheet 1″ apart.
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Bake at 375 for 12 minutes, until edges just browning. These are soft cookies and will look a little underbaked when you first look at them. Trust me, they are fine!
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Cool cookies completely before moving, these are soft cookies and need to set up.
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Enjoy!
Baking Tips for Peppermint Cookies:
- Scoop out the cookie dough with a 1″ scoop. Why? To save time and get evenly baked cookies. Win-win!
- Bake them on a parchment lined a baking sheet or a Sil Pat baking mats. Why? These are reusable, non-stick, and they easy to clean. This helps the cookies bake evenly, and again makes clean up a breeze.
This cookie dough recipe is easy, so make a double batch and freeze for days when warm chocolate chip cookies freshly baked out of the oven will make someone you love smile or take them to a holiday party.
Make-Ahead Freezer Tips To Bake for Peppermint Cookie Dough:
- Use a 1″ scoop or roll into 1″ balls, and freeze on a small tray.
- Then pop the frozen cookie dough balls onto a paper plate, inside a freezer zip-lock bag (or freezer safe container) and bake straight from the freezer, hot fresh cookies anytime!
Peppermint Cookie Plate Idea:
Peppermint Cookie Plate Idea:Pile freshly baked cookies on a Peppermint Candy Plate for Santa, or take to your Christmas Party.
Takes only 20 minutes to make this cute plate!
You can always take cookies on a plate, but when I took this plate on Christmas Eve to a holiday party, it was quite the conversation! (And yes, it’s edible!)
Wishing you a very Merry Christmas!
All the Best,
Lisa
XO
- 1/2 cup butter soft, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 teaspoon almond extract optional
- 2 eggs
- 3 cups flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Andes Peppermint Crunch pieces
- 11.5 oz bag milk chocolate chips (Ghiradelli is a good brand)
- 10 oz bag Andes Creme de Menthe baking chips (or Toll House Dark Chocolate & Mint Morsels - Limited Edition)
-
Cream butter, oil, vanilla extract, almond extract, white sugar, and brown sugar in a stand mixer or by hand mixer.
-
Add eggs, and beat until creamy.
-
In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
-
Add dry ingredients into wet ingredients in the mixer a cup at a time. Mix until well combined.
-
Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
-
Mix chips into the dough until well combined by hand using a rubber spatula, or carefully using the mixer. The dough will be slightly crumbly, don't worry that is the right texture.
-
Scoop out cookie dough with 1 or (2" scoop for bigger cookies) on a Sil pat or parchment lined baking sheet 1" apart.
-
Bake at 375 for 12 minutes, until edges just browning. These are a soft cookie and will look a little underbaked when you first look at them. Trust me, they are fine!
-
Cool cookies completely before moving, these are soft cookies and need to set up.
-
Enjoy!
Make-Ahead Freezer Tips To Bake for Peppermint Cookie Dough:
Use a 1" scoop or roll into 1" balls, and freeze on a small tray.
Then pop onto a paper plate, inside a freezer zip-lock bag )or freezer safe container) and bake straight from the freezer, hot fresh cookies anytime!
Really appreciate knowing the yield of cookies the recipe makes. Thank you.
Hey Sandi! I am so sorry this was missing. If you use a 1″ ice cream scoop, this recipe will make 24 cookies. Have fun, and hope you love them!
I’m a bit late leaving a review (better late than never, right?) but these were a huge hit this past Christmas. Just so good and loved the chocolate chip-peppermint contrast. Oh and we made that cute peppermint plate too!