Chocolate Peppermint Crunch Cookies
Updated December 13, 2024
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Quick Summary
Chocolate Peppermint Crunch Cookies-chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These cookies are the PERFECT Christmas cookie!
Why You Will Love These Cookies
Chocolate Peppermint Crunch Cookies are a festive and indulgent treat that combines the rich, decadent flavor of chocolate with the refreshing, cool bite of peppermint.
- Chocolate Base: The dough is made with Dutch processed cocoa powder, giving the cookies a deep, dark chocolate flavor. The richness of the chocolate creates a satisfying contrast with the bright, crisp peppermint.
- Peppermint: Peppermint crunch baking chips are mixed into the dough and crushed peppermints or candy canes are sprinkled on top of the cookies before baking. The peppermint adds a delightful crunch and a burst of refreshing, minty flavor.
- Texture: These cookies have a slightly chewy interior with a soft, melt-in-your-mouth center, balanced by the crunch of the peppermint bits.
- Aromatics: When baking, the scent of warm chocolate mingled with the fresh, invigorating scent of peppermint fills the kitchen, creating a cozy, wintery atmosphere.
Perfect for holiday cookie exchanges or as a special treat during the winter months, Chocolate Peppermint Crunch Cookies are a crowd-pleaser that combines the best of both worlds—chocolatey decadence and peppermint's crisp freshness.
How to Make Chocolate Peppermint Crunch Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Whisk together dry ingredients. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Make sure you whisk well so there are no clumps of cocoa powder. I like to use Dutch processed cocoa for a deeper chocolate flavor, but unsweetened cocoa powder works well too.
- Cream butter and sugar. With a mixer, cream butter and sugars together until smooth. Stop the mixer and scrape down the sides of the bowl as necessary.
- Add in eggs, vanilla and peppermint extract. Peppermint extract is strong, so make sure you don't add too much. Mix until well combined.
- Add the dry ingredients and mix until just combined. Don't over mix the dough.
- Stir in the chocolate chips and peppermint crunch pieces. If you can't find the Andes peppermint crunch baking chips, you can use the Andes Peppermint Thins and chop them up! peppermint chips, Trader Joe's are great!
- Roll in candy canes! Place the crushed candy canes (or peppermint candies) in a small bowl. Scoop the dough into rounded tablespoons and lightly dip the tops of the cookies into candy cane pieces. Make sure you don't get carried away. You only want the tops to have the candy cane pieces. If you roll the whole cookies in the candy canes you will end up with a melted mess.
- Bake. Place cookie balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don't overbake. You want the cookies to still be soft in the center. They will finish baking as they cool on the baking sheet.
- Cool. Remove from oven and let sit on baking sheet for 5 minutes. If desired, add extra candy cane pieces right after they come out of the oven to make the cookies extra pretty. Move to a cooling rack and cool completely.
How to Store & Freeze Cookies
- Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 3 months. If you are using a bag, make sure you seal the bag tightly and press out as much air as possible.
- Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 72 hours. You can chill scooped dough balls or you can wrap all of the cookie dough in plastic wrap. If you are chilling all of the dough, remove it from the fridge when you preheat the ovens so it is easier to roll in balls.
- Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.
More Christmas Cookie Recipes
- Andes Mint Cookies
- Easy Sugar Cookies
- Snickerdoodle Cookies
- Thumbprint Cookies
- Peanut Butter Blossoms
- Spritz Cookies
Check out all of my COOKIE RECIPES! There are SO many good ones!
Chocolate Peppermint Crunch Cookies
Chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These decadent cookies are perfect for the holiday season.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch processed cocoa (or unsweetened cocoa)
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1 cup peppermint crunch pieces
- 1/2 cup crushed candy canes, for dipping cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and peppermint extract. Mix until just combined.
- Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.
- Place the crushed candy canes in a small bowl. Scoop the dough into rounded tablespoons and lightly dip the tops of the cookies into candy cane pieces. Make sure you don't get carried away. You only want the tops to have the candy cane pieces. If you roll the whole cookies in the candy canes you will end up with a melted mess.
- Place cookie balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. If desired, add extra candy cane pieces right after they come out of the oven to make the cookies extra pretty. Move to a cooling rack and cool completely.
Notes
Note-store cookies in an airtight container for up to 3 days. They also can be frozen. If you can't find the Andes peppermint crunch baking chips, you can buy the Andes Peppermint Crunch Thins and chop them up or peppermint chips. If you can't find candy canes, you can crush up peppermint candies.
Important note-don't go crazy with the candy canes because they will melt. I dip just the tops of the cookie dough balls. If you want to make the cookies extra pretty, you can add extra candy cane pieces right after they come out of the oven.
Nutrition
Calories: 176kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 72mg, Potassium: 78mg, Fiber: 1g, Sugar: 15g, Vitamin A: 173IU, Calcium: 20mg, Iron: 1mg
Have you tried this recipe?
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