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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 36 cookies
Calories: 176 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
  3. 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.
  4. Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.
  5. 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.
  6. 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

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

% 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.