Chewy Chocolate Peppermint Crunch Cookies are chocolate peppermint crunch perfection in every bite. 

Chocolate Peppermint Crunch Cookies

Peppermint, peppermint and more peppermint! That’s what’s on my brain and in these cookies. Tis’ the peppermint season!

I’ve always liked peppermint, but this year I’m loving it to the point of obsession. If it’s got peppermint in it, on it, or around it, I want it. And if the peppermint is combined with chocolate in some way, I pretty much do a happy dance! What a tasty combo!

Chocolate Peppermint Crunch Cookies

These cookies are peppermint perfection! Chewy chocolate cookies are infused with peppermint flavor, studded with peppermint crunch and topped with even more crushed peppermint. Since the cookies are so chocolaty, all that peppermint compliments them so deliciously.

Chocolate Peppermint Crunch Cookies

In less than 20 minutes, you can have a warm batch of these tasty gems ready to be enjoyed…

Chocolate Peppermint Crunch Cookies

Another great one for a cookie exchange, holiday party, Santa or just to have in the cookie jar throughout the season. They’ll be a holiday hit!

Chocolate Peppermint Crunch Cookies

Enjoy!

xoxo,

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Chocolate Peppermint Crunch Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 24 cookies
  • Category: Dessert

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 and 3/4 cups crushed peppermint candy, divided

Instructions

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and peppermint extract and beat until well combined.
  3. In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add to the butter/sugar mixture and beat on low speed until just combined. Stir in 1-1/4 cups crushed peppermint candy.
  4. Scoop dough by heaping tablespoons onto prepared cookie sheets. Press down on each scoop of dough with the palm of your hand to flatten slightly. Bake for 8 minutes or until cookies just start to crack on top. Remove from oven and immediately sprinkle each cookie with some of the remaining crushed peppermint.
  5. Let cookies cool on cookie sheets 10 minutes before transferring to a wire rack to cool completely.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I made this cookies exactly as the recipe called and they spread all over the pan like one giant cookie! I made the second batch smaller. Used a teaspoon instead and same thing except they didn’t completely merge together. It’s like they had too much butter. I won’t try it again.

    1. Hi Sharon! Oh no, I hate to hear that happened when you made them as that is not how they are supposed to bake up. I wonder what went wrong? I sure you only used 1/2 cup of butter and that you measured the flour and cocoa powder accurately? They certainly should spread…in fact, that is why I instruct to press them slightly before baking because they don’t flatten much as they bake.

    1. Hi Elaine! Absolutely! Just form the cookie dough into balls and place in a single layer on a parchment-lined sheet pan in the freezer for about 1 hour until firm and then transfer to a resealable freezer-safe plastic bag or container to freezer for up to 3 months. When ready to bake the cookies, you can let the cookie dough defrost overnight in the refrigerator or bake them straight from the freezer. If baking straight from the freezer, just set the cookie dough balls out on the baking sheet while you preheat the oven and then bake for about 2 minutes longer than directed, watching carefully. Hope this helps. Enjoy!

  2. Hi Beth! What a great recipe. Can’t wait to try them this season. Does the crushed peppermint on top of the cookie fall off easily? Or does it stick to the cookie well once put on right after taking them out of the oven? Thanks and Merry Christmas!

    1. Hi Sarah! The crushed peppermint sticks great to the top of the cookies if you immediately sprinkle it on them right after they come out of the oven so it melts to the top of the cookie. Enjoy & Happy Holidays!

    1. Hi Steven! They freeze great. Just store them in a freezer safe baggie or container separated by parchment paper. Enjoy & Happy Holidays!

  3. What is the easiest way to crush the peppermint/candy canes? Can you do it in a blender or just in a bag and crush with hammer or something? Thanks! Looking forward to trying these!

    1. Hi Beth! Crushing it in a resealable bag with a meat pounder or hammer is the easiest, most effective way I’ve found. Enjoy! 🙂

    2. I’m not sure if you have a Fleet Farm by you, but if you do, check there for bags of chopped peppermint candy. I was there last week & picked up a bag.

  4. I’d love to take some of those cookies off your hands! 😉 Peppermint is all I’ve had on my brain, too!

  5. YUM! I love the chocolate and peppermint combo. AND I love that these are so quick and easy to make. Definitely gonna make these for the holiday!