Two Peas and Their Pod

Chocolate Peppermint Crunch Cookies


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Over the weekend I did a lot of holiday baking. First up, I made Chocolate Peppermint Crunch Cookies. I made chocolate cookie dough and rolled the dough balls in crushed candy canes. When they were done baking the cookies sparkled with red and white. The edges are crisp but the centers are soft and chewy. The peppermint pieces melt throughout the dough and add a nice, festive kick.


These are the perfect holiday cookie! They are chocolaty with a fun peppermint twist.  Add them to your holiday baking list today.


I will be back with more holiday recipes this week-I have some good ones so don’t be a stranger:) And let us know what you think about our new site! Now get baking-you don’t want to miss out on these tasty cookies!

Chocolate Peppermint Crunch Cookies

Yield: 4 dozen cookies

Cook Time: 10-12 minutes


2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 ounces 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
5 candy canes-crushed up


1. Combine the flour, baking powder and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.

3. Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

4. Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.

5. Pour the crushed candy canes onto a plate or into a shallow bowl. Roll the dough into 1-inch balls and roll each ball into the candy cane pieces, so that all sides are covered. Place 2 inches apart on the prepared sheets.

6. Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out at 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

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105 Responses to “Chocolate Peppermint Crunch Cookies”

  1. Andrea — December 9, 2011 @ 8:49 am

    I made these last night and they are so good! They didn’t look as pretty as yours, but still tasty. I baked mine 12 minutes. After cooling completely, they are a little crisp on the outside and still soft and cake-like on the inside. Thanks for posting this recipe! It has given me lots of ideas for future cookies.

    • Two Peas replied: — December 9th, 2011 @ 2:19 pm

      Yay! Happy Baking!

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  6. Molly — January 7, 2012 @ 10:00 pm

    I tested out your recipe and these cookies are delicious! Thanks for the idea…and the Sugar Rush!

  7. Tania Dessureault — November 18, 2012 @ 11:16 pm

    I tried making these this evening and I’m not sure why the cookies did not turn out??? I used vegetable oil instead of canola…can this make the difference?? Once the liquid and flour bowl was mixed the dough was sticky as indicated but forming the disk was difficult (when using the spatula to put it together the dough kept sliding to the edge and therefore had to pour it onto wax paper and form a “disk”) is this normal?? but anyhow…. once I followed the other steps and took it out of the oven the cookie looked like a big puff… so I thought well maybe I had to flatten it like a peanut butter cookie, so the next round I did this and well.. they still don’t look like your beautiful cookies! I haven’t tried them yet since their still hot.. any thoughts or suggestions?? Thanks, Tania

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  10. lori lee — December 12, 2012 @ 11:52 pm

    SO disappointed in these cookies. Followed the recipe to the letter–am making them for a cookie party tomorrow and have no back up plan. My bad. They don’t look anything like the above. The candy canes are melting all over the place making the cookies stick and not come off easily from the pan so they are just a mess. First thing made from this website–hope this is no indication of the other recipes. . . .

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  12. Gini Hill — December 20, 2012 @ 7:34 pm

    LOL….good luck with them lasting for 3-4 days in my house! These cookies are my absolute favorite. My recipe is a little different. I mix chopped peppermint into the mixture & roll them in granulated sugar. I also find candy canes are the easiest form of peppermint to work with. 6 canes are enough for a batch of cookies & they chop up better than any other peppermint I have worked with!

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  15. stefanie — December 17, 2014 @ 11:18 pm

    my boyfriend and I tried making these tonight for my work Christmas party tomorrow and they did not turn out whatsoever

  16. stefanie — December 17, 2014 @ 11:23 pm

    wish I’d read the comments before making these because bottom line is this recipe is CRAP

  17. Tanya B — December 30, 2014 @ 2:27 pm

    Terrible terrible recipe. I only read page 1 of the comments — MISTAKE! Something has to be off w/the ingredients — too many eggs perhaps? I made these with my kids — they are far more disappointed than I am. Please remove or revamp this recipe to save others!!!!

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