Santa's Chocolate Chip Peppermint Cookies

Last Updated January 15th, 2021 at 07:48 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!

This cookie dough recipe is easy, make a double batch and freeze to enjoy warm chocolate chip cookies freshly baked out of the oven during the holidays...

Why You Will LOVE This Recipe!

• 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.
• This cookie 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)

Bake The Cookies...

1. Cream butter, oil, vanilla extract, almond extract, white sugar, and brown sugar in a stand mixer or by hand mixer.
2. Add eggs, and beat until creamy.
3. In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
4. Add dry ingredients into wet ingredients in the mixer a cup at a time. Mix until well combined.
5. Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
6. 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.
7. Scoop out cookie dough with 1 or (2" scoop for bigger cookies) on a Sil pat or parchment-lined baking sheet 1" apart.
8. 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!
9. Cool cookies completely before moving, these are soft cookies and need to set up.

Baking Tips:

1. Scoop out the cookie dough with a 1" scoop. Why? To save time and get evenly baked cookies. Win-win!
2. 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:

1. Use a 1" scoop or roll into 1" balls.
2. Place the cookie dough balls onto a paper plate, inside a freezer zip-lock bag (or freezer-safe container).
3. Bake straight from the freezer, hot fresh cookies anytime!

Santa Claus will Ho Ho Ho when he sees these cookies piled up on a Peppermint Cookie Plate, or take to your Christmas Party or cookie exchange!

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, it's edible!

Peppermint Candy Plate for Christmas: DIY in 20 Minutes

Make a Peppermint Candy Plate for Christmas in only 20 minutes. Serve cookies, candy, hot cocoa, coffee, tea, festive drinks or holiday cocktails! You need 1 bag of mints, a pan, and parchment paper.

Check out this recipe

More Christmas Cookies:

Christmas Cookies ~ Santa's Cookies and Milk

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 cookies take 3-4 days for the icing to dry before writing on the cookies.

Check out this recipe

Peppermint Macadamia Shortbread Cookies

Shortbread Christmas Cookies are baked with peppermint white chocolate and macadamia nuts, these cookies say Mele Kalikimaka and Aloha!

Check out this recipe

Print Pin Recipe

Santa's Chocolate Chip Peppermint Cookies

Santa's Chocolate Chip Peppermint Cookies with candy cane peppermint crunch, chocolate chips, and minty creme de menthe chips. Leave these out for Santa or make them for a holiday party!

Course Desserts & Sweets

Cuisine American

Keyword chocolate chip cookies, Christmas cookies, hoilday baking

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 36 cookies

Calories 254kcal

Author Lisa Hatfield

Equipment

Classic Cookie Sheet

Silicon Baking Mat

Large Stainless Spatula

Parchment Paper Sheets

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)

US Customary - Metric

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 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.

Notes

Baking Tips:

1. Scoop out the cookie dough with a 1" scoop. Why? To save time and get evenly baked cookies. Win-win!
2. 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:

1. Use a 1" scoop or roll into 1" balls.
2. Place the cookie dough balls onto a paper plate, inside a freezer zip-lock bag (or freezer-safe container).
3. Bake straight from the freezer, hot fresh cookies anytime!

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 33mg | Sugar: 25g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.1mg

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