Description
Delight in these festive Chocolate Chip Peppermint Christmas Cookies packed with candy cane peppermint crunch, rich chocolate chips, and refreshing minty creme de menthe chips. Perfect for holiday parties, cookie exchanges, or leaving out for Santa, these soft, flavorful cookies bring a perfect blend of mint and chocolate for a joyful seasonal treat.
Ingredients
Wet 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
Dry Ingredients
- 3 cups flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Mix-ins
- 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)
Instructions
- Cream Wet Ingredients: In a stand mixer or using a hand mixer, cream together the butter, vegetable oil, vanilla extract, almond extract if using, white sugar, and light brown sugar until the mixture is smooth and fluffy.
- Add Eggs: Beat in the eggs, one at a time, until the mixture becomes creamy and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, sea salt, baking powder, and baking soda, then mix well to evenly distribute the leavening agents.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture in the mixer a cup at a time, mixing thoroughly after each addition until a uniform dough forms.
- Incorporate Chips: Fold in the peppermint crunch pieces, milk chocolate chips, and creme de menthe baking chips using a rubber spatula or the mixer on low speed until evenly distributed. The dough will be slightly crumbly, which is the correct texture.
- Scoop Dough: Using a 1-inch (or 2-inch for larger cookies) cookie scoop, place dough balls about 1 inch apart on a parchment-lined or Silpat-covered baking sheet.
- Bake: Bake in a preheated oven at 375°F (190°C) for 12 minutes, until the edges just start to brown. The centers will look a bit underbaked but will set as they cool.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring, as they are soft and need time to firm up.
Notes
- Use a 1-inch cookie scoop to ensure cookies are evenly sized and bake evenly.
- Line your baking sheet with parchment paper or a Silpat baking mat for non-stick baking and easy cleanup.
- For freezer storage: Scoop or roll dough into 1-inch balls, place on a plate or tray, freeze until solid, then transfer to freezer-safe bags or containers.
- Bake frozen dough balls straight from the freezer for fresh hot cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
