Last Updated January 2nd, 2022 at 11:45 am by Lisa
Bake a batch of loaded Chocolate Chip Peppermint Cookies. These Christmas cookies taste amazing and won 1rst place at a cookie exchange that my neighbor took them to.
Loaded with flavors of the holidays, these have candy cane peppermint crunch, milk chocolate chips, and Andes creme de menthe chips. Be sure to leave some out on a plate for Santa with milk, and share with friends and family.
This cookie dough recipe is easy, and be sure to make a double batch. I am sharing tips to freeze the cookie dough to enjoy warm chocolate chip cookies freshly baked out of the oven all during the holidays...
Why You Will LOVE These Holiday Cookies
- These Peppermint Cookies are LOADED with sweet milk chocolate chips, candy cane crunch pieces, and minty creme de menthe chips are a perfect cookie for the Christmas Holidays.
- Take these to your cookie exchange, this recipe WON 1RST PLACE at a very competitive cookie exchange party, people went crazy for the recipe and you will too.
- The red and green colors say Christmas, and who doesn't love lots of peppermint in everything around all the holidays?
- Make an extra batch of this cookie dough and keep it in the freezer just in case you need a last-minute treat for a party or friends pop by. Read on for tips to freeze cookie dough.
You Will Need
- ½ cup butter soft, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 cup light brown sugar
- ½ teaspoon almond extract optional
- 2 eggs
- 3 cups flour
- 1 teaspoon of 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)
Let's Bake These Christmas Cookies
- 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 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 completely before moving, these are soft cookies and need to set up.
Top Cookie Baking Tips
- Scoop out the cookie dough with a 1" scoop. Why? To save time and get evenly baked cookies.
- Bake them on a parchment-lined baking sheet or a Sil Pat baking mat. Why? These are reusable, non-stick, and easy to clean. This helps the cookies bake evenly, and again makes clean up a breeze.
Frozen Cookie Dough Tips
Make extra cookie dough, scoop into balls and freeze to bake cookies anytime.
- Use a 1" scoop or roll into 1" balls.
- Place the dough balls onto a paper plate, slide inside a freezer zip-lock bag or pop into a freezer-safe container.
- Bake straight from the freezer, for hot fresh cookies anytime!
More Christmas Cookies
Santa Claus will Ho Ho Ho when he sees these piled up on a Peppermint Plate, or take to your Christmas Party or cookie exchange!
Kids write their wish list on decorated Christmas cookies with edible ink. This recipe for Santa's Cookies and Milk includes step-by-step instructions. Ho Ho Ho! *plan ahead, these take 3-4 days for the icing to dry before writing on the cookies.
Shortbread Christmas Cookies are baked with peppermint white chocolate and macadamia nuts, these say Mele Kalikimaka and Aloha!
Make a Peppermint Candy Plate for Christmas in only 20 minutes. Serve cookies, candy, hot cocoa, coffee, tea, festive drinks, or holiday cocktails. You only need 1 bag of mints, a pan, and parchment paper.
I took this plate on Christmas Eve to a holiday party, it was quite the conversation! And, it's edible.
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Chocolate Chip Peppermint Christmas Cookies
Equipment
Ingredients
- ½ cup butter soft, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 cup light brown sugar
- ½ 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)
Instructions
- 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 the 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 completely before moving, these are soft cookies and need to set up.
Notes
Baking Tips
- Scoop out the dough with a 1" scoop. Why? To save time and get evenly baked cookies. Win-win!
- Bake them on a parchment-lined baking sheet or a Sil Pat baking mat. Why? These are reusable, non-stick, and easy to clean. This helps the cookies bake evenly, and again makes clean up a breeze.
Cookie Dough Freezer Tips
- Use a 1" scoop or roll into 1" balls.
- Place the cookie dough balls onto a paper plate, inside a freezer zip-lock bag (or freezer-safe container).
- Bake straight from the freezer, hot fresh cookies anytime!
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!
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!