The Grinch Stole Christmas Cookies

The Grinch Stole Christmas Cookies are our absolute favorites for the holiday! This easy cookie recipe comes together super fast and turns out thick, soft, minty cookies studded with peppermint and chocolate chips.

UPDATE December 2018: This is one of the earliest Sugar Dish Me recipes! It dates back to December 2011. It is STILL the most requested holiday cookie recipe from my kids (my now GROWN kids), and it was always a favorite for sending to school for holiday parties. 

These are also Santa’s favorite cookies! 

So I took some time to update these photos and add a few tips I have gathered from years of making Grinch Stole Christmas Cookies. But it’s the same basic AWESOME recipe. And I hope you love it as much as we do! 

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I’ll start with my original (and probably embarrassing as all my oldest posts are) text:

Ohhhh wow… I just made these cookies and they are so minty melty chocolatey good! Took them with us to visit family and they disappeared!!

Just a quick note here today because I’m tired and busy and this recipe calls for a cookie mix. I would normally apologize for not making cookies from scratch, but these were soooo good that I’m really not sorry at all.

I made a few changes to the original recipe … My lame-o grocery store (seriously, it is THE WORST, most poorly organized grocery store in the western hemisphere) did not have any Andes Creme de Menthe chips (what my original recipe called for). Or anything like it. So I got annoyed and left all indignant (really only because I had already grabbed all the other things I needed and I knew I had chocolate chips in the cabinet at home. I’d like to pretend I was making a stand here, but… well this day it fell short).

Semi-sweet chocolate chips worked out just fine, thank you. The peppermint extract is a MUST though. Enjoy!

So let’s back up a sec. Because my early text gave zero context (pats 2011 self on the back). The Grinch Stole Christmas Cookies are based on a Betty Crocker Recipe for Mint Chocolate Chip Cookies. Those are good! These are better. 

This recipe starts with a pouch of sugar cookie mix. It’s what makes the recipe come together super fast; you can just dump everything in the bowl, mix it up, and bake. I only have one other recipe that uses a mix, and they are ALSO fast and fabulous. These Peanut Butter and Jelly Thumbprint Cookies are a must-try. 

Things that make The Grinch Stole Christmas Cookies EXCEPTIONAL Include…

• Using both peppermint AND vanilla extracts
• the Andes Peppermint Crunch Baking Chips! I buy at least 3 bags of these chips every time I see them. I also use them in my Peppermint Hot Chocolate Brownie Cookie Recipe. 
• adding dark chocolate chips to the tops of the warm cookies after you take them from the oven
• small “tall” cookies. Form the dough into more of an egg shape or an oval instead of a round ball. It lends that thick center with the wrinkly texture that makes cookies extra good. 

Santa loves these cookies. I hope they are also your new holiday favorite!

See my Grinch Cookies Web Story complete with Grinch Quotes ?

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Yield: 30 cookies

The Grinch Stole Christmas Cookies

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

The Grinch Stole Christmas Cookies are our absolute favorites for the holiday! This easy cookie recipe comes together super fast and turns out thick, soft, minty cookies studded with peppermint and chocolate chips.

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Ingredients

• 1 (1 lb, 1.5 ounces) pouch Betty Crocker Sugar Cookie Mix
• 1/2 cup butter, softened
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 6-8 drops green food coloring
• 1 egg
• 1 cup semi-sweet chocolate chips
• 1 cup Andes Peppermint Crunch baking chips (plus more for topping the cookies)

Instructions

1. Pre-heat the oven to 350°. Line a baking sheet with parchment paper.
2. In a large bowl, combine the sugar cookie mix, butter, peppermint and vanilla extracts, food coloring, and egg until a soft dough forms.
3. Stir in the chocolate chips and the Andes Peppermint Crunch Baking Chips. Place the extra peppermint chips in a shallow dish.
4. Working with about a tablespoonful of dough at a time, make a ball and dip the top of each into the plate of peppermint chips. Place them about 2" apart on the prepared baking sheet.
5. Bake for 8-10 minutes (9 minutes is perfect for me!). When you take the cookies from the oven, add a few dark chocolate chips to the top of each warm cookie.
6. Cool the cookies for a minute or two on the cookie sheet before moving them to a wire rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  200 Count Precut Parchment Baking Paper - Unbleached Parchment Paper for Baking, Half Sheet Pans - Non-Stick Baking Parchment Sheets, Brown, 12 x 16 Inches
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  OXO Good Grips Silicone Cookie Spatula
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  Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set

Nutrition Information:

Yield:

15

Serving Size:

2
Amount Per Serving: Calories: 216Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 84mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 2g