Last Updated February 24th, 2018 at 05:29 pm by Lisa
Santa’s Chocolate Chip Peppermint Cookies with candy cane peppermint crunch, chocolate chips, and minty creme de menthe chips. Leave these out for Santa!
Santa Claus will Ho Ho Ho when he sees these cookies piled up on a Peppermint Cookie Plate, and you will have some stashed in the freezer just in case you need a last-minute treat for a party or friends pop by!
Merry Christmas!
Santa’s Chocolate Chip Peppermint Cookie Recipe:
- 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
- 10 oz bag Andes Creme de Menthe baking chips (or Toll House Dark Chocolate & Mint Morsels - Limited Edition)
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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.
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In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
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Add dry ingredients into wet ingredients in the mixer a cup at at time. Mix until well combined.
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Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
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Mix chips into 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 a soft cookie, 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!
make ahead tip: use a 1" scoop or roll into 1" balls, and freeze on small tray. Then pop into a freezer zip lock bag or freezer safe container and bake straight from the freezer, hot fresh cookies anytime!
Peppermint Cookies with milk chocolate chips, candy cane crunch pieces, and minty creme de menthe chips are a perfect cookie for the Christmas Holidays.
The red and green colors say Christmas, and who doesn’t love lots of peppermint in everything around all the holidays?
Tips for Peppermint Cookies:
Scoop out the cookie dough with a 1″ scoop to save time and get evenly baked cookies.
Sil Pat baking mats are reusable, non-stick, and they are easy to clean.
This cookie dough recipe is easy, and is great to 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.
Just scoop out the cookie dough and freeze them on paper plates in zip lock bags for later. Pop frozen on a tray and bake.
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 family dinner at my cousin’s John and Jen’s, it was quite the conversation!
Wishing you a very Merry Christmas!
All the Best,
Lisa
XO
Need a holiday salad? Make this adorable Christmas Tree Salad with Cranberry Vinaigrette:
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!