I’m very excited to share this post with you today. Chef Lisa Hatfield Torres has created a magical cookie that has quickly become everyone’s favorite Christmas cookie, including Santa’s! And she’s letting me share it with all of you…don’t these look SO GOOD?!


Who doesn’t love warm freshly baked cookies? Filled with chocolate chips, candy cane crunch pieces, and minty creme-de-menthe chips, these are the  perfect cookie for the Christmas Holidays.

Colors of red and green for Christmas, and everyone loves peppermint everything during the holidays, right?



The dough is easy to make, you can make a double batch and freeze one for days when you want to eat a batch yourself guests come by, and you want to make them smile! You just scoop the cookie dough into little balls and freeze them in a zip lock bag. Then you can place them {frozen} on a baking tray, and bake. Yum!


Aren’t they gorgeous?



These make the perfect gift to give friends, the neighbors, your postal carrier, people you really, REALLY adore. I box my cookie gifts up in bright red boxes, add a tag, a sprig of holly and add a bottle of sparkling cider for a festive gift.



You can see how Lisa makes these, how to make her peppermint candy cookie plate, and get tips on baking on Delicious Table.


Created by Delicious Table
½ cup butter (soft, room temperature)
½ cup vegetable oil
1 cup brown sugar
1 cup sugar
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla
½ teaspoon almond extract
1 cup Andes Peppermint Crunch pieces
1 bag milk chocolate chips
1 bag Andes Creme de Menthe baking chips

1. Cream butter, oil, and sugars in a stand mixer or with a hand mixer.
2. Add eggs, and beat until creamy.
3, In a separate bowl, sift flour, baking powder, baking soda, sea salt and mix well.
4. Mix wet ingredients and dry ingredients.
5. Add all 3 chips; peppermint crunch, chocolate, and creme de menthe. Add vanilla and almond extract.
6. Mix dough until well combined.
7. Scoop out cookie dough with 1″ scoop on a sil pat or parchment lined baking sheet. Makes 24 cookies of this size.
Bake at 375 for 10 minutes.

Don’t forget you can enter to win this gorgeous, big design book by Leslie Sinclair by leaving a comment on any post at FrenchGardenHouse and visiting Leslie, see the stunning interiors here.