Name: Recipe "Chocolate Peppermint Crunch Cookies"
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 0.75 cup Dutch processed cocoa or unsweetened cocoa; 1 cup unsalted butter (room temperature); 1 cup granulated sugar; 1 cup light brown sugar; 2 eggs (large, at room temperature); 1 tsp vanilla extract; 0.5 tsp peppermint extract; 1 cup semi-sweet chocolate chips; 1 cup peppermint crunch pieces; 0.5 cup crushed candy canes (for dipping cookies)

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Chocolate and Peppermint Come Together in These Holiday Cookies

These Chocolate Peppermint Crunch Cookies combine a dark, fudgy chocolate base with the crisp, cool bite of peppermint. Chocolate chips and peppermint crunch pieces are studded through the dough, and a light topping of crushed candy canes adds extra crunch and a festive look. They’re the kind of Christmas cookie you’ll want to make every year.

Why You’ll Love These Chocolate Peppermint Crunch Cookies

The Dutch cocoa gives the cookies a deep, rich chocolate flavor that stands up to the strong peppermint.
You get three textures in one bite: a soft, chewy center, smooth chocolate chips, and crunchy peppermint bits.
They look gorgeous on a cookie plate with just the tops dipped in candy cane pieces, no fancy decorating needed.

Key Ingredients for Dutch Cocoa Cookies

Dutch processed cocoa: This gives the cookies a darker color and a smoother, less acidic chocolate flavor. If you only have natural unsweetened cocoa, it will work, the cookies will be a bit lighter and have a sharper cocoa taste.
Peppermint extract: A little goes a long way. Too much can make the cookies taste like toothpaste. Use the amount called for and stick with pure extract, not peppermint oil.
Peppermint crunch pieces: Look for Andes Peppermint Crunch Baking Chips or the seasonal peppermint chips from Trader Joe’s. You can also chop up Andes Peppermint Thins or even hard peppermint candies.

Kitchen Tools for These Chocolate Peppermint Cookies

Electric mixer (stand or hand-held) for creaming butter and sugar
Baking sheets lined with parchment paper or a Silpat mat
Small bowl for the crushed candy canes
Cooling rack for letting cookies set

Tips for Baking Perfect Chocolate Peppermint Crunch Cookies

Whisk the dry ingredients well, especially the cocoa, to break up any lumps. Use Dutch processed cocoa if you can, it makes the cookies darker and richer, but unsweetened cocoa works fine. Peppermint extract is potent; measure carefully and don’t add extra. Mix the dough just until the flour disappears, then stir in the chips and crunch pieces by hand to avoid overworking the dough.

When shaping the cookies, only press the tops into the crushed candy canes. If you roll the whole ball, the sugar from the candy will melt and spread into a sticky mess. Bake just until the edges are set and the centers look slightly underdone, about 10 minutes. Let them cool on the baking sheet for 3 minutes before moving to a rack; they’ll firm up as they cool.

Ways to Switch Up These Peppermint Chocolate Cookies

Swap the semi-sweet chips for dark, milk, or white chocolate chips to change the sweetness level. If you want a stronger mint kick, add an extra 1/4 teaspoon of peppermint extract, but taste the dough first. For a gluten-free version, use a 1-to-1 gluten-free flour blend; the cookies may spread a little more, so chill the dough for 30 minutes before baking. You can also drizzle the cooled cookies with melted white chocolate for an extra pretty finish.

How to Serve These Holiday Cookies

These cookies are fantastic on their own, but they really shine alongside a cold glass of milk or a mug of hot cocoa. Arrange them on a holiday cookie platter with other classics like sugar cookies and snickerdoodles. For a dessert twist, crumble them over vanilla ice cream or layer them into a peppermint ice cream sandwich.

How to Store Baked Cookies and Dough

Keep baked cookies in an airtight container at room temperature for up to 3 days. If you want to make the dough ahead, cover it tightly and refrigerate for up to 72 hours. Let the chilled dough sit at room temperature for about 10 minutes before scooping, it’ll be easier to handle. You can also scoop the dough into balls and refrigerate them on a tray, then bake straight from the fridge.

How to Freeze These Peppermint Cookies for Later

To freeze baked cookies, place them in a freezer container or zip-top bag and store for up to 3 months. Thaw at room temperature for about 15 minutes before serving. For the dough, scoop it into balls and freeze on a baking sheet until solid, then transfer to a bag. Bake frozen dough balls straight from the freezer, adding 2 extra minutes to the bake time.

Chocolate Peppermint Crunch Cookies FAQs

Can I use regular unsweetened cocoa instead of Dutch processed?

Yes, you can substitute an equal amount of natural unsweetened cocoa powder. The cookies will have a slightly lighter color and a more pronounced cocoa tang, but they’ll still taste great.

Why did my cookies spread too much?

Overly soft butter or too much sugar on the outside (from rolling the whole cookie in candy canes) can cause excess spreading. Make sure your butter is at room temperature, not melted, and only dip the tops of the dough balls into the crushed candy.

Can I skip the peppermint extract?

If you omit the extract, the cookies will still be chocolatey with crunch from the peppermint pieces, but the mint flavor will be much milder. You could add an extra 1/2 teaspoon of vanilla to compensate.

Are these cookies gluten-free?

The recipe as written uses all-purpose flour and is not gluten-free. To make them gluten-free, substitute a good 1-to-1 gluten-free flour blend. Chill the dough for 30 minutes before baking to help prevent spreading.

Can I use mint chocolate chips instead of peppermint crunch pieces?

Yes, mint chocolate chips (like Andes Crème de Menthe chips) work well. They’ll add a similar minty flavor and a slightly different texture. You can also chop up Andes Thins or starlight mints.

Recipe

Chocolate Peppermint Crunch Cookies

Chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These decadent cookies are perfect for the holiday season.

easyVegetarian

20 min

Prep Time

10 min

Cook Time

30 min

Total Time

Servings

Dessert

Course

American

Cuisine

227 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
0.75 cup Dutch processed cocoa or unsweetened cocoa
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar

2 eggs, large, at room temperature
1 tsp vanilla extract
0.5 tsp peppermint extract
1 cup semi-sweet chocolate chips
1 cup peppermint crunch pieces
0.5 cup crushed candy canes, for dipping cookies

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
2
In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
3
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.

4
Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.
5
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.
6
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.

Nutrition (per serving)

227kcal

Calorie breakdown

Protein6%14 kcal

Fat34%82 kcal

Carbohydrates60%144 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

Dutch processed cocoa or unsweetened cocoaCocoa, dry powder, unsweetened410 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

light brown sugarSugars, brown912 kcal

eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract14 kcal

peppermint extractPeppermint, fresh2 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

peppermint crunch piecesPeppermint, fresh168 kcal

crushed candy canesCandies, TWIZZLERS Strawberry Twists Candy418 kcal

Serving size ≈ 59 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dessert, holiday, Oven Baked, peppermint, vegetarian

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