Chocolate Peppermint Crunch Cookies

Quick Summary

Chocolate Peppermint Crunch Cookies-chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These cookies are the PERFECT Christmas cookie!

Chocolate Peppermint Crunch Cookies

We put up our Christmas tree and did some holiday baking over the weekend. I let the boys pick what cookies they wanted to make and they chose Chocolate Peppermint Crunch Cookies. These cookies are the perfect holiday cookie. A batch of these cookies will get you in the holiday spirit ASAP. You need to add them to your holiday baking list right now.

Chocolate Peppermint Crunch Cookie Recipe

Chocolate and mint is a popular combo, especially during the holiday months. The chocolate and peppermint combo in these cookies is perfection. I add a little peppermint extract to the chocolate cookie dough and mix in chocolate chips and peppermint crunch pieces.

Chocolate Peppermint Crunch Cookie Recipe

I also dip the dough lightly in crushed candy cane pieces. Caleb and Maxwell love candy canes and had a fun time crushing them up for these cookies.

Important note-don’t go crazy with the candy canes because they will melt. I dip just the tops of the cookie dough balls. If you want to make the cookies extra pretty, you can add extra candy cane pieces right after they come out of the oven. And it is ok if the candy canes melt a little, you just don’t want to roll the entire cookie balls in candy canes because you will end up with a melted mess. Just dip the tops and finish with candy cane pieces.

Chocolate Peppermint Crunch Cookie Recipe
Chocolate Peppermint Crunch Cookie Recipe

If you are looking for a cookie to take to your Christmas cookie exchange party or a cookie to give to your family and friends this holiday season, I highly recommend these Chocolate Peppermint Crunch Cookies. They are festive and are guaranteed to be everyone’s new favorite holiday cookie. Happy baking!


The recipe, photos, and post have been updated from the original post in 2009.

Chocolate Peppermint Crunch Cookies

Chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These cookies are the PERFECT Christmas cookie!
4.68 from 25 votes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Dutch processed cocoa
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup peppermint crunch pieces
  • 1/2 cup crushed candies for dipping cookies

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. 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.
  • Note-store cookies in an airtight container for up to 4 days. They also can be frozen. If you can’t find the Andes peppermint crunch baking chips, you can buy the Andes Peppermint Crunch Thins and chop them up. If you can’t find candy canes, you can crush up peppermint candies. Important note-don’t go crazy with the candy canes because they will melt. I dip just the tops of the cookie dough balls. If you want to make the cookies extra pretty, you can add extra candy cane pieces right after they come out of the oven.

Have you tried this recipe?

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Chocolate Peppermint Crunch Cookies-chocolate cookies with candy cane pieces are the perfect Christmas cookies! #Christmas #cookies #Christmascookies #holidays
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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Quick, satisfying and delicious. I did not do the final candy topping (lazy) and they were just fine without. You can get the crushed candy canes from Amazon.

  2. 4 stars
    Don’t bother putting any peppermint pieces on until they come out of the oven. All it does it melt and leave the top of the cookie looking like it has craters. Nice flavor and texture though.

  3. 5 stars
    Delicious! I used a gluten free all purpose flour, subsituted coconut sugar for brown sugar and added 2 teaspons of apple sauce.

  4. 5 stars
    My daughter and her boyfriend made these for Christmas, everyone loved them! Turned out great and this was their first time baking!

  5. I’m having trouble writing down the recipes as these commercials keep interrupting and covering more than half of the ingredients and preparation rules! I ended up not even making them!!!!

  6. 5 stars
    I made the Chocolate Peppermint Crunch Cookies yesterday, using my heavy-duty stand mixer which, toward the end of the mixing process, labored somewhat, forcing me to stir-in the chocolate chips with a sturdy wooden spoon in order to have them evenly distributed. I did not have peppermint crunch pieces, so I pulverized two or three candy canes to a fine powder & added it with the flour mixture. I followed the rest of the instructions precisely, even allowing the baked cookies to sit on the parchment-covered baking sheets for exactly three minutes before removing them to cooling racks. The results were nothing less than perfection! I froze the cooled cookies, separating the layers with waxed paper, & will be adding each one as a ‘piece de resistance’ to neighbors’ & co-workers’ Holiday cookie tins. Thank you, Maria, for sharing such a great recipe!

    1. 1 star
      I don’t know why but they didn’t spread out and came out tasting like dry cocoa powder. (I double checked all of the amounts)
      I won’t be making these again 🙁

  7. 5 stars
    Looks like I’m late to the party but I’m glad to find this recipe! So yummy! I wonder if they even make the Andes mint chips anymore. I couldn’t find them so I crushed a bar of Ghirardelli peppermint bark and it worked!

  8. 4 stars
    This made a lot more than 3 dozen – more like 5- 5.5 dozen! They didn’t turn out as pretty as yours, though, because the crushed candy cane on top melted (and in some cases ran down the sides and formed puddles on the edges of the cookies). I used Hershey’s Special Dark cocoa which is a mix of natural cocoa and Dutched, a friend used natural for one batch and Dutched for the other, and we both noticed that the natural cocoa yielded a softer cookie, whereas the more alkaline cocoas gave a crisper texture. We found this is due to the Maillard reaction. So if you prefer a softer cookie, natural cocoa is the answer (or maybe add a bit of cream of tartar, like you do in snickerdoodles). I’d love to know how you got the candy to not get all melted on top – when I just pressed it into the tops of the last sheet of cookies when they came out of the oven, most of it still fell off after taking them off the wire rack and during transport, as well as when you took a bite!

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