Chocolate Chip Peppermint Crunch Cookies

Why These Chocolate Chip Peppermint Crunch Cookies Are My Holiday Favorite

These Chocolate Chip Peppermint Crunch Cookies are my go-to holiday cookie. I tuck a few Peppermint Crunch Junior Mints inside each one, then top them with crushed candy canes and a sprinkle of sea salt. The minty crunch against the soft, buttery cookie and the salty finish. It’s a flavor combo that keeps me coming back.

3 Reasons to Make These Peppermint Crunch Cookies

• The hidden Junior Mints create a surprise minty center in every bite.
• Crushed candy canes on top add a festive crunch and a pop of color.
• Sea salt balances the sweetness and makes the chocolate flavor pop.

Key Ingredients for These Festive Cookies

• Peppermint Crunch Junior Mints, These have a crunchy mint shell that holds up during baking. Regular Junior Mints will melt more. Look for them in the candy aisle around the holidays.
• Candy canes, Crush them finely so they stick to the dough. A food processor gives the best texture, but a rolling pin works. Avoid pre-crushed candy if possible; it’s often too powdery.
• Sea salt, Flaky sea salt like Maldon gives a nice crunch and burst of saltiness. Fine sea salt will dissolve more, so use flaky if you can.

Kitchen Tools for Making Peppermint Crunch Cookies

• Muffin top pan (for giant cookies), gives them a wide, flat shape and even baking.
• Baking sheet and parchment or silicone mat (for regular cookies)
• Cooling rack
• Rolling pin or food processor for crushing candy canes
• Large mixing bowls and electric mixer

Tips for Making the Best Chocolate Chip Peppermint Crunch Cookies

When making the giant cookies, flatten the dough into a disc, place three Junior Mints in the center, then wrap the dough around them completely. Make sure no candy is poking out, or it might leak during baking. For regular cookies, tuck one mint into a tablespoon of dough and roll into a ball. Crush the candy canes finely, a food processor works, but a rolling pin and a zip-top bag do the job too. Bake just until the edges turn golden; the centers will look slightly underdone but will set as they cool.

Expert Advice for Perfect Holiday Cookies

Use room temperature butter for proper creaming. If your butter is too cold, the dough won’t come together smoothly. Measure your flour by spooning it into the cup and leveling it off, not scooping directly, to avoid dense cookies. For the giant cookies, a muffin top pan gives them that bakery-style shape and helps them bake evenly. If you don’t have one, you can shape the dough into thick discs on a regular baking sheet, but they’ll spread more.

How to Wrap Dough Around the Peppermint Crunch Mints

The key to keeping the Junior Mints hidden is to flatten the dough into a disc, place the candies in the center, then bring the edges up and seal them completely. If any candy is exposed, it can melt and create a sticky mess. For regular cookies, press the mint into the center of a dough ball and pinch the dough closed. Roll it smooth so no mint shows. This step is worth the extra care, biting into a hidden mint center is the best part.

Easy Variations for Junior Mints Cookies

If you can’t find Peppermint Crunch Junior Mints, use regular Junior Mints and add a teaspoon of peppermint extract to the dough. Swap the semi-sweet chocolate chips for dark or white chocolate chips. For a gluten-free version, use a 1-to-1 gluten-free flour blend. You can also skip the candy cane topping and just sprinkle with sea salt for a simpler mint chocolate cookie.

What to Serve with These Festive Cookies

Serve these cookies with a cold glass of milk or a mug of hot cocoa for a classic pairing. They also shine on a holiday cookie platter alongside gingerbread and sugar cookies. For an extra festive touch, drizzle melted white chocolate over the top and add more crushed candy canes.

How to Store Leftover Peppermint Crunch Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. Place a sheet of wax paper between layers to keep the candy cane topping from sticking. If the cookies soften, you can re-crisp them in a 300°F oven for a few minutes.

Can You Freeze These Holiday Cookies?

You can freeze the baked cookies for up to 3 months. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. To freeze the dough, scoop and shape the cookies (without the candy cane topping), place on a sheet, freeze, then store in a bag. When ready to bake, add the crushed candy canes and sea salt, then bake from frozen, adding 1-2 minutes to the bake time.

Best Way to Reheat Chocolate Chip Peppermint Crunch Cookies

To bring back that just-baked texture, reheat cookies in a 300°F oven for 5 minutes. For a quick fix, microwave a single cookie for 10-15 seconds, the chocolate will get melty, but the edges won’t be as crisp.

Chocolate Chip Peppermint Crunch Cookies FAQs