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Home / Desserts & Sweets / Santa’s Chocolate Chip Peppermint Cookies

Santa’s Chocolate Chip Peppermint Cookies

Published: November 21, 2018 | Last Updated: April 10, 2019 | By Lisa Hatfield 3 Comments

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Last Updated April 10th, 2019 at 07:26 pm by Lisa

Make a Peppermint Plate (Candy Plate) for Christmas in only 20 minutes. Serve cookies, candy, hot cocoa, coffee, tea, festive drinks or holiday cocktails! #peppermintplate #candyplate #candycookieplate

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!

A white platter filled with Santa's Chocolate Chip Peppermint Cookies piled on a plate with Santa in the background.

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?

Looking down on a platter of Santa's Chocolate Chip Peppermint Cookies freshly baked out of the oven loaded with milk chocolate, peppermint, and creme de menthe chips.

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

  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 soft cookies 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.
  10. Enjoy!

Santa's Chocolate Chip Peppermint Cookies dough being scooped out of a large glass bowl to make fresh baked chocolate chip cookies.

Baking Tips for Peppermint Cookies:

  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 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.

Santa's Chocolate Chip Peppermint Cookie dough scooped onto a baking sheet ready to go into the oven.

Santa's Chocolate Chip Peppermint Cookies scooped on a baking tray ready to bake.

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:

  1. Use a 1″ scoop or roll into 1″ balls, and freeze on a small tray.
  2. 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!

Santa's Chocolate Chip Peppermint Cookies dough scooped into balls on paper plate before baking for fridge or freezer storage.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!)

Peppermint Candy Cookie Plate, perfect for Santa's cookies and milk.

ChocolateChipPeppermintCookies

Wishing you a very Merry Christmas!

All the Best,

Lisa

XO

Santa's Chocolate Chip Peppermint Cookies view overhead of plate of baked cookies
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 Christmas cookies, holiday cookies, Santa cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
Calories 254kcal
Author Lisa Hatfield

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 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.
  • Enjoy!

Notes

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!
 

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
Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

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Filed Under: Baking, Christmas, Desserts & Sweets, Holiday, Party Food Tagged With: baking, chocolate chip cookies, chocolate chip peppermint cookies, christmas cookies, Cookies, dessert, holiday cookies, Santa's Chocolate Chip Peppermint Cookies, Santa's Cookies, sweet

We Love Comments & Recipe Ratings

Reader Interactions

Comments

  1. Sandi L. says

    November 27, 2016 at 3:46 PM

    Really appreciate knowing the yield of cookies the recipe makes. Thank you.

    Reply
    • Lisa says

      November 27, 2016 at 5:06 PM

      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!

      Reply
  2. Jacqueline says

    March 21, 2018 at 10:43 AM

    5 stars
    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!

    Reply

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