Attempting a little Christmas Cookie Week this week, and our first contenders are these Pink Peppermint Cookies! I’m obsessed with them. The color! The texture! The peppermint chips!

I saw these peppermint baking chips at Trader Joe’s and snatched them up. I also had a bag of Andes Peppermint Crunch Baking Chips in my freezer, and thus, these cookies were born! If you don’t have a Trader Joe’s near you, you can use Andes chips in place of the peppermint chips, or sub in white chocolate.

These Pink Peppermint Cookies are definitely for the peppermint lovers, but I don’t think the flavor is too overpowering. People who are just peppermint admirers might even like them, too. They start with a simple sugar cookie base with both vanilla and a little peppermint extract. Aside from that, the peppermint flavor is all in the mix-ins!

I think these cookies would be so fun for a girl’s night Christmas baking party, or maybe a night of Christmas movies with the fam. Or even as gifts in cute little bags! They’ve got a lot going for them. Plus, did I mention they’re pink?

Happy Baking! ❤️

More Christmas Recipes

No Bake Gingerbread Cheesecake
Marbled Red Velvet Loaf
Gingerbread Cake with Salted Caramel Frosting

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Pink Peppermint Cookies

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Ingredients

¾ cup 1 ½ sticks unsalted butter room temp
1 cup granulated sugar
1 tsp vanilla extract
½ tsp peppermint extract
1 large egg + 1 egg yolk room temp
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
Pink gel food coloring
1 10-oz package peppermint baking chips (I used Trader Joe's brand)
1 10-oz package Andes Peppermint Crunch Baking Chips

Instructions

Preheat oven to 350°F and line two to three baking sheets with parchment paper.
Cream butter and granulated sugar on medium speed with a mixer until combined and fluffy. Add vanilla, peppermint extract, and eggs; mix until just combined.
Add flour, baking powder, baking soda, and salt. Mix on low speed until just combined, and then medium speed until completely combined.
Starting with just a dab of gel food coloring, add food coloring and mix until desired color is reached. Add half of the package of peppermint baking chips and add ½ cup Andes peppermint pieces. Mix until pieces are evenly distributed through the dough, about 1 minute.
Using a 1 ½ tablespoon cookie scoop, scoop dough onto the the prepared baking sheets, arranging 2-inches apart. (I put 6 to 8 on each baking sheet.) Press 5 to 6 additional peppermint baking chips and Andes pieces on top of each dough ball.
Bake cookies for 8 to 10 minutes, or until crisp around the edges. Let cookies cool on pans for a few minutes before transferring to a cooling rack.
Store covered at room temperature.