Chocolate Peppermint Crunch Cookies
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 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
Description
This recipe creates chocolate cookies flavored with Dutch processed cocoa, enhanced with semi-sweet chocolate chips and peppermint crunch pieces folded into the dough. The dough is creamed from butter and sugar, then combined with eggs, vanilla, and peppermint extracts to bring a layered mint flavor to the rich cocoa base. Dry ingredients including flour, baking soda, and salt are incorporated to provide structure.
The cookie dough balls are slightly dipped in crushed candy canes, confining the peppermint topping to the surface where it adds a noticeable crunch after baking. Baking at 350°F for around 10 minutes yields cookies that are set but still soft in the center, balancing chewiness with a delicate melt of chocolate and peppermint on the edges.
These cookies suit holiday dessert plates or gifting. Their flavor meld between chocolate and peppermint is enhanced by the distinct crunch of the candy canes, adding texture contrast and visual appeal. Storing baked cookies in an airtight container keeps them fresh for several days, and freezing is an option for longer preservation.
Notes specify cautious application of candy cane coating to prevent melting and suggest alternatives for peppermint chips if unavailable. Adding extra candy cane pieces after baking can increase decorative appeal.
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 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips semi-sweet
- 1 cup peppermint crunch pieces
- 1/2 cup candy canes for dipping cookies, crushed
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
- Store cookies in an airtight container for up to 3 days or freeze for longer storage.
- Substitute Andes peppermint crunch baking chips with chopped peppermint crunch thins or peppermint chips if needed.
- If candy canes are unavailable, crushed peppermint candies can be used as a topping.
- Dip only the tops of dough balls in candy canes to avoid melting; for added decoration, sprinkle extra candy cane pieces on cookies right after baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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