Chocolate Peppermint Crunch Cookies
User Reviews
4.6
669 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
36 cookies
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Calories
176 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Peppermint Crunch Cookies
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Chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These decadent cookies are perfect for the holiday season.
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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
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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.
- 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.
- 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 Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
72mg
(3%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
173IU
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 72mg | 3% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 173IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
669 reviews
Excellent
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