One of our favorite family holiday traditions is making different cookies to share with our family and friends. My husband and I have been doing this together every year since we have been married. Ok, so maybe the first few years, he “supervised” as I baked, but it was still a joint effort to pack them up and give the cookies away.

As we started having children, we carried this cookie tradition on with them. Each year we make a top ten list with the cookies and candies that we want to make for that year’s trays. Some of these are tried and true favorites, but we like to add new ones each year to mix it up too.

Our kids get to choose one cookie from the list as their special project. That means they prep the ingredients and dough from start to finish. This has gotten so much easier now that they are older. The only supervising I need to do now is watching how many candies disappear into their mouth as they bake. It’s kind of funny how they always choose the cookies that have extra candy to work with. I am definitely on to their candy snatching ways.

One of my favorite drinks of the holiday season is the peppermint mocha, so this year I wanted to add those flavors into a fun cookie for our holiday baking list. I started with a mixture of Challenge butter and sugar. Natural ingredients and 100% cream make me happy. I also love knowing that my cookies will come out even every time because of good ingredients.

These fun Christmas cookies are loaded with chocolate chips and peppermint crunch chips. Each bite will give you a blast of holiday cheer. A drizzle of white chocolate and clear glitter sprinkles give the cookies a fun shimmer on the cookie trays.

Servings

30 cookies

Ingredients

  • ½ cup Challenge Butter
  • ¾ cup brown sugar
  • 1 egg
  • 2 tsp coffee extract
  • 1 Tbsp milk
  • ½ tsp salt
  • ½ tspbaking powder
  • 1 ¾ cupsflour
  • ¾ cupdark chocolate chip
  • ¾ cuppeppermint crunch chips
  • ⅓ cupwhite chocolate chips
  • edible white glitter sprinkles

Directions

  • 1

    Beat the butter, sugar, extract, and milk until creamy.

  • 2

    Stir together the salt, baking powder, and flour. Slowly add to the butter mixture.

  • 3

    Gently stir in the chocolate chips and peppermint chips. Roll into 30 balls.

  • 4

    Bake at 375 degrees on a baking sheet for 9-10 minutes.

  • 5

    Top the tops of each cookie when they come out of the oven. Cool on the sheet for 1-2 minutes before moving to a wire rack. Cool completely.

  • 6

    Melt the white chocolate chips in the microwave. Spoon into a plastic baggie and cut one tip off.

  • 7

    Drizzle the chocolate over the tops of the cooled cookies. Sprinkle with glitter. Let set. Store in a sealed container on the counter.