Name: Chocolate Chip Peppermint Christmas Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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 (Ghirardelli recommended); 10 oz bag Andes Creme de Menthe baking chips (or Toll House Dark Chocolate & Mint Morsels - Limited Edition)

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I absolutely love sharing this Chocolate Chip Peppermint Christmas Cookies Recipe because it perfectly captures the magic of the holidays in every bite. For me, these cookies are that delightful balance of rich chocolate, refreshing peppermint, and just the right softness that makes you want to savor one after another. Whether I’m leaving a plate out for Santa, bringing treats to a holiday party, or gifting friends and neighbors, these cookies always get rave reviews. They bring that cozy, festive feeling to any occasion, and I just know you’ll love baking and enjoying them as much as I do.

Why You'll Love This Chocolate Chip Peppermint Christmas Cookies Recipe

What makes this Chocolate Chip Peppermint Christmas Cookies Recipe so special to me is the wonderful harmony of flavors. The combination of traditional milk chocolate chips, the cool minty punch from the Andes Peppermint Crunch, and the creamy smoothness of the Creme de Menthe chips creates an irresistible taste experience that immediately feels like holiday cheer. The peppermint gives just enough freshness without overpowering the classic comforting chocolate chip cookie taste. It’s like a festive twist that makes these cookies stand out on any holiday dessert table.

I also love how incredibly straightforward this recipe is. Even if you’re not a seasoned baker, the method is simple and forgiving, with easy-to-find ingredients that come together beautifully without any complicated techniques. Baking these cookies feels like a fun holiday activity rather than a chore, and they bake up soft and perfectly chewy every time. I especially recommend them for cookie exchanges, gift-giving, or family gatherings because they’re always a crowd-pleaser. Plus, the recipe makes a generous batch, so there’s plenty to share or stash away for later.

Ingredients You'll Need

This image shows a close-up of thick cookie dough in a clear glass bowl placed on a white marbled surface. The dough is light tan in color and packed with small bits of red and green candy, as well as dark chocolate chips scattered throughout. The texture of the dough looks soft but dense, with chunks sticking together unevenly inside the bowl. The inside of the dough reveals a mix of colors and rough texture from the candy pieces and chocolate chips. The photo was taken with an iphone --ar 4:5 --v 7

When I gather ingredients for this recipe, I appreciate how straightforward and essential each one is. Every ingredient plays an important role—from the butter and oil that keep the cookies moist and tender, to the trio of chocolate and peppermint chips that add bursts of flavor and texture. I always encourage using quality chips because they really make a difference in the final taste.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Butter: Using room temperature butter ensures the dough blends smoothly and creates a soft cookie texture.
Vegetable oil: Adds extra moisture so the cookies stay tender and chewy.
Vanilla extract: Enhances sweetness and adds a warm, comforting aroma that's classic in cookies.
White sugar: Provides sweetness and helps with crisp edges.
Light brown sugar: Adds moisture and a subtle caramel note that deepens the cookie’s flavor.
Almond extract (optional): A tiny hint of nutty flavor that complements the chocolate and peppermint beautifully.
Eggs: Bind everything together and contribute to the tender crumb.
Flour: The foundation that gives structure to the cookies.
Sea salt: Balances the sweetness and enhances the chocolate flavors.
Baking powder and baking soda: Help the cookies rise and develop that perfect soft texture.
Andes Peppermint Crunch pieces: For that classic holiday peppermint candy crunch in every bite.
Milk chocolate chips: The rich, sweet chocolate that melts perfectly inside each cookie.
Andes Creme de Menthe baking chips: These add a creamy, mint-infused surprise that lifts the cookie to festive greatness.

Directions

Step 1: Start by creaming the butter, vegetable oil, vanilla extract, almond extract (if using), white sugar, and light brown sugar in a stand mixer or with a hand mixer until the mixture is beautifully smooth and creamy. This step is key for getting that perfect cookie texture.

Step 2: Add the eggs one at a time, beating well after each addition until the batter is light and fluffy. This helps to create a tender cookie crumb later on.

Step 3: In a separate bowl, sift together the flour, sea salt, baking powder, and baking soda. Whisk them briefly to combine evenly and ensure there are no lumps.

Step 4: Gradually add the dry ingredients into the wet mixture, about a cup at a time, mixing well after each addition. This slow incorporation keeps your dough smooth and perfectly consistent without overmixing.

Step 5: Gently fold in the Peppermint Crunch pieces, milk chocolate chips, and Creme de Menthe chips using a rubber spatula or carefully with the mixer on low speed. The dough will look slightly crumbly, but that’s exactly right.

Step 6: Using a 1-inch scoop (or a 2-inch scoop for larger cookies), place the dough balls about 1 inch apart on parchment-lined or Silpat-lined baking sheets. This spacing helps them bake evenly and prevents sticking.

Step 7: Bake the cookies in a preheated 375°F oven for 12 minutes, or until the edges just begin to brown. Remember, these cookies will look a little underbaked in the center, but that’s part of their soft, chewy charm—trust me on this!

Step 8: Let the cookies cool completely on the baking sheet before moving them. Cooling lets them set perfectly since they are soft when warm.

Servings and Timing

This recipe yields about 36 cookies, making it perfect for holiday parties or gifting. The prep time is quite quick, around 15 minutes, and the cookies bake in just 12 minutes. Including mixing and cooling, you’ll spend roughly 27 minutes from start to finish. These timings make it a fantastic recipe to whip up even on busy festive days when you need a quick and delicious holiday treat.

How to Serve This Chocolate Chip Peppermint Christmas Cookies Recipe

A close-up view of a white rectangular plate piled high with round cookies. Each cookie has a light golden brown base mixed with small colorful bits of red, green, and white candy pieces, and some darker chocolate chunks scattered throughout. The cookies look thick and soft with a rough texture, showing the candy and chocolate bits peeking out on the tops and sides. The plate sits on a white marbled surface with a small hint of red decoration visible in the lower corner. photo taken with an iphone --ar 4:5 --v 7

When I serve these Chocolate Chip Peppermint Christmas Cookies Recipe treats, I love to arrange them on a festive platter surrounded by some whole candy canes or sprigs of fresh pine for that extra seasonal touch. They look gorgeous and instantly beckon everyone to dig in. I often garnish with a light dusting of powdered sugar to mimic fresh snow—it's a simple but charming presentation that feels very Christmas-y.

These cookies pair wonderfully with a warm mug of hot cocoa or peppermint-spiked coffee, which enhances the minty notes and keeps your taste buds dancing. For adult gatherings, they’re also delightful alongside a peppermint schnapps cocktail or a glass of rich red wine, like a Merlot or Cabernet Sauvignon, for a decadent holiday indulgence. I like to serve them at room temperature so the chocolate chips are soft but not melted, letting the textures come through perfectly.

They’re a fantastic treat for any winter occasion—family dinners, cookie swaps, holiday parties, or just an evening cozying up with loved ones. Portion-wise, I usually offer guests one or two cookies with their drink of choice, but be warned, they’re so good it’s tough to stop there!

Variations

I’ve played around with this recipe in a few ways to accommodate different tastes and dietary needs. For example, if you want to switch up the flavor, you can substitute the peppermint chips with white chocolate chips and add a teaspoon of peppermint extract for a burst of mint without the crunch. Alternatively, using dark chocolate chips can give the cookies a richer, more intense chocolate flavor if you prefer that over milk chocolate’s sweetness.

For those who need gluten-free options, I’ve had great success swapping the all-purpose flour for a gluten-free all-purpose blend. The texture stays surprisingly soft and delicious. To make these cookies vegan, you can replace the butter with a plant-based margarine or coconut oil, and use flax eggs (ground flaxseed mixed with water) instead of regular eggs. Just keep in mind the texture might shift slightly, but the peppermint-chocolate combo still shines through beautifully.

If you want to experiment with cooking methods, I’ve occasionally baked these as smaller bite-sized cookies to turn them into festive cookie bites perfect for parties. Just reduce baking time slightly to 8-10 minutes to keep them soft. You can also chill the dough overnight for more developed flavors and firmer cookies if you prefer.

Storage and Reheating

Storing Leftovers

I always store any leftover cookies in an airtight container at room temperature. They keep beautifully soft for about 4 to 5 days. To avoid crushing, I like layering them between sheets of parchment paper inside the container. This also keeps the peppermint chips from sticking to each other, preserving that lovely texture.

Freezing

Freezing is a great option to enjoy fresh cookies later. I recommend freezing the cookie dough balls instead of baked cookies for the best results. Scoop the dough into 1-inch balls, place them on a parchment-lined tray to freeze until solid, then transfer to a freezer-safe zip-lock bag or airtight container. You can keep them frozen up to 3 months. When you’re ready, bake the dough straight from the freezer—they’ll just need a couple of extra minutes to bake through.

Reheating

To refresh the texture of stored baked cookies, I find a quick 10-15 second zap in the microwave works wonders at warming the chocolate chips and softening the cookie without drying it out. Avoid reheating in the oven as it can make the cookies overly crisp or dry. If you have frozen dough, bake from frozen as directed for fresh-baked goodness any time.

FAQs

Can I use regular peppermint extract instead of peppermint candy pieces?

Yes! If you want to skip the candy pieces, add about a half teaspoon to one teaspoon of peppermint extract to the dough when mixing wet ingredients. It provides that mint flavor, though you’ll lose the crunch the candy brings.

What type of chocolate chips work best for this recipe?

I prefer using quality milk chocolate chips like Ghiradelli for sweetness and melting properties, plus Andes Creme de Menthe baking chips for that creamy mint touch. Dark chocolate chips also work well if you want a richer flavor.

Can I make these cookies ahead of time?

Absolutely! You can prepare and scoop the dough ahead and freeze it until ready to bake. Also, fully baked cookies stored in an airtight container last several days at room temperature, so you can plan ahead for holiday events.

Why do these cookies look underbaked when taken out of the oven?

These cookies are meant to be soft and slightly underdone in the middle when hot—this keeps them chewy once cooled. The edges will be golden but not overly crisp, which is perfect for that melt-in-your-mouth feel.

How can I make this recipe gluten-free or vegan?

For gluten-free, substitute with a gluten-free flour blend. To make vegan, replace butter with a plant-based alternative and eggs with flax eggs or other egg replacers. The texture will be slightly different but still deliciously festive.

Conclusion

I can’t recommend this Chocolate Chip Peppermint Christmas Cookies Recipe enough for anyone looking to brighten their holiday baking with something truly special. It’s become a favorite in my kitchen because of the perfect balance of minty freshness and chocolatey goodness, combined with its ease and crowd-pleasing nature. I hope you enjoy baking and sharing these soft, festive cookies as much as I do—they truly bring warmth and joy to every occasion.