Santa's Chocolate Chip Peppermint Cookies view overhead of plate of baked cookies
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5 from 1 vote

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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Desserts & Sweets
Cuisine: American
Keyword: Christmas cookies, holiday cookies, Santa cookies
Servings: 36 cookies
Calories: 254kcal
Author: Lisa Hatfield


  • 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!


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