Rich, chewy Peppermint Crunch Cookies, 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 white chocolate edges and minty chocolate pieces.
I have made these Peppermint Crunch Cookies several different ways. If you can’t find Andes chocolate peppermint pieces, just use crushed candy cane pieces. It’s a fun way to add a minty texture to the edge of your cookie.
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
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 6 oz. white chocolate chips
- 6 oz. Andes chocolate peppermint pieces or crushed candy canes
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, 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 7-8 minutes. Remove to wire rack to cool.
- Melt white chocolate chips in a double boiler until completely smooth and melted. You will need to stir continuously. Alternative method is to place a pot with water about 1/4 of the way full over high heat and bring to a boil. Put a sauté pan full of white chocolate chips over the top of pot and reduce heat to medium low. letting the water steam the sauté pan with white chocolate chips until melted.
- Place Andes chocolate peppermint pieces or crushed candy canes in a bowl.
- Dip side of cooled chocolate cookie first in melted white chocolate, then in candy pieces.
- Set on wire rack to harden.
Ingredients
- 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 cocoa powder
- Baking Soda – Not the powder – Baking soda is stronger
- Salt – Just plain old table salt
- White Chocolate Chips – Just half a bag, so save the other half
- Andes Chocolate Peppermint Pieces – If you can’t find these, just crush up a few candy canes.
Preparation
- Preheat oven to 375 degrees. Cover sheet pans with parchment paper.
- Cream butter, sugars, vanilla and eggs together.
- Combine dry ingredients together and slowly mix in to creamed butter.
- Place one tablespoon portions of cookie dough on sheet pan and bake at 375 degrees for 7-8 minutes. Let cool on wire rack.
- Melt white chocolate chips in a double boiler until smooth and creamy.
- Place Andes chocolate peppermint pieces in a small bowl.
- Dip cooled cookies first in white chocolate, then in Andes peppermint pieces.
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