Chocolate Peppermint Crunch Cookies
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.59 out of 5 stars
(223)
Ingredients
36 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch processed cocoa (or unsweetened 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 candy canes, for dipping cookies
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Preparation
Chef’s notes
Store cookies in an airtight container for up to 3 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 or peppermint chips.
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.