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Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Cookies are dipped in white chocolate and crushed peppermints for a great addition to your holiday cookie tray!

Prep Time
21 mins
Cook Time
21 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings: 36 cookies
Calories: 95 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons powdered sugar
  • 1 egg at room temperature
  • ½ tablespoon vanilla extract
  • ¼ cup Dutch process unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 15 peppermint candies crushed
  • ½ cup white chocolate chips
  • ½ teaspoon vegetable oil

Instructions

    Cup of Yum
  1. In a large mixing bowl, beat butter, powdered sugar, egg, and vanilla on low speed until combined. Increase speed to medium and beat until creamy, about 1 minute.
  2. Add cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low until just combined.
  3. Wrap dough in plastic wrap and chill until firm. 20-30 minutes in the freezer should do it. Roll dough into an 8-inch log and chill in the fridge until firm, about 1 hour.
  4. Preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  5. Make sure cookie dough log is round by rolling it gently before slicing. Slice dough into 1/4-inch thick rounds and place on lined baking sheets. Space them about 1-inch apart, they will spread.
  6. Bake 8-9 minutes, rotating sheets halfway through baking. Remove from oven and cool completely on wire racks
  7. When cookies are cooled, melt white chocolate chips and vegetable oil in a wide-mouthed microwave-safe bowl. Heat chocolate for 30 seconds at 50% power, and then stir. If needed, repeat heating for 15 seconds at a time and then stir until smooth. (see note!)
  8. Place crushed peppermints in a shallow, wide-mouthed bowl. Dip a cookie into the white chocolate to coat 1/2 the cookie and then immediately dip the chocolate side in crushed peppermints. (You can also sprinkle the crushed candy onto the white chocolate.)
  9. Continue working with one cookie at a time until all cookies are coated with white chocolate and candy. Set dipped cookies back on the wire rack to dry and let the chocolate harden. Store in an airtight container.

Notes

  • Be sure to always microwave on 50% power. White chocolate can be fussy. If it gets too hot it will seize. Also, be sure you are using fresh white chocolate chips. Chips that aren't fresh won't melt properly.
  • Be sure to always microwave on 50% power. White chocolate can be fussy. If it gets too hot it will seize. Also, be sure you are using fresh white chocolate chips. Chips that aren't fresh won't melt properly.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 13mg (1%) Potassium 27mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 125IU (3%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 95

% Daily Value*

Calories 95kcal 5%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 13mg 1%
Potassium 27mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 125IU 3%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.