Peppermint Crunch Cookies are a rich and chewy chocolate cookie dipped in creamy white chocolate and peppermint candies.
An easy bake from scratch cookie recipe to get you in the Christmas spirit. Whether you’re leaving cookies for Santa or giving as gifts, these Peppermint Crunch Cookies are sure to bring a smile to your face. Add some holiday spirit to a basic chocolate cookie recipe with seasonal Hershey’s peppermint kisses. Crush them up and sprinkle over warm cookies or add the entire kiss to the top!
I have made these Peppermint Crunch Cookies several different ways. If you can’t find Hershey’s Peppermint Kisses, just use crushed candy cane pieces. It’s a fun way to add a minty texture to the top of your cookie.
Ingredients in Peppermint Crunch Cookies
- Butter – 1 cup = 2 sticks Tillamook is my favorite.
- Granulated Sugar – Just plain old white sugar.
- Light Brown Sugar – Light brown = less molasses.
- Vanilla – Real vanilla please (no imitation).
- Eggs – Large eggs, yes, it does make a difference.
- Flour – AP Flour (All Purpose).
- Cocoa Powder – Hershey’s unsweetened dark cocoa powder.
- Espresso Powder – Intensifies the chocolate flavor. Try Medaglia.
- Baking Soda – Not the powder – Baking soda is stronger.
- Salt – Just plain old table salt.
- Hershey’s Peppermint Kisses – If you can’t find these, just crush up a few candy canes.
Related Recipes
Check out these other holiday baking recipes. Peppermint Mocha Cake looks like a winter wonderland with a white glaze cascading down the side and crushed candy canes dusting the top. We took the classic Chocolate Espresso Dipped Hazelnut Lace Cookies and upgraded it Seattle style. My family’s holiday tradition involves lots of rum cake. These Polish Babka Rumowa are individual sized and taste really good with fresh raspberries.
Peppermint Crunch Cookies
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup dark cocoa powder
- 1 tbsp espresso powder
- 18 Hershey peppermint kisses
Instructions
- Preheat oven to 375 degrees.
- Cream together butter and sugars using a stand mixer or hand mixer.
- Blend in vanilla and eggs until smooth.
- Combine flour, cocoa powder, espresso powder, baking powder and salt in a separate bowl. Slowly combine with creamed butter mixture.
- Place one tablespoon scoops of dough on parchment lined cookie sheet, leaving space in between for expansion.
- Bake at 375 degrees for about 8 minutes. Remove to wire rack to cool.
- Crush peppermint candies, immediately place candies on cookies while warm.
- Set on wire rack to cool.
Tried It?
We’d love to hear what you thought. Drop a comment and let us know your thoughts. Maybe you loved it, maybe you added more salt. Tell us in the comments.
