Peppermint Crunch Cookies

White chocolate dipped Peppermint Crunch Cookies are sprinkled with candy cane bits for double the peppermint and holiday charm.

Oreo Peppermint BarkPeppermint Chocolate Delight, and Peppermint Ice Cream are among some of our favorite festive treats, along with these simply delicious Double Peppermint Crunch Cookies.

stack of double peppermint crunch cookies on a gray plate

All things peppermint

Like many of you, I LOVE the holidays! Family and Food is always a good combination 🙂 For turkey day we stick to pumpkin, and creams, and fruity desserts. But as soon as black Friday hits, it’s all about the peppermint.

I’ve shared with you some of our new favorite peppermint recipes, like these Peppermint Cheesecake Bars and these Peppermint Melt Aways. Today is no different. I thought I would share one last yummy peppermint recipe for the season.

These cookies were very easy to make and they look so pretty and festive. They were delicious too! If you have plans to go to the store to buy some cheapy cookies for your next party, buy the simple ingredients for this recipe instead. They don’t take much time or effort to make, and you’ll be praised by family and friends, I promise!

Double peppermint crunch cookie dough balls on a sheet pan

Making Double peppermint crunch cookies

DRY INGREDIENTS. In a small bowl, mix together flour, baking soda, and baking powder. Set aside.

WET INGREDIENTS. In a large bowl, cream together butter and sugar until smooth. Beat in your egg and vanilla. Gradually mix in your dry ingredients. Roll out teaspoon sized balls of dough, and place onto an ungreased cookie sheet.

BAKE. Bake at 375 for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.

DIP + DECORATE. While cookies are cooling, melt candy quick according to package directions. Dip half of each cookie into candy quick. Allow excess to drip off and then place on wax or parchment paper. Sprinkle each with crushed candy. Stick into the fridge to harden.

Peppermint sprinkled double peppermint crunch cookies stacked on a plate

Tips, VAriations + SToring Info

I would start with about 6-8 candy canes, depending on how crunchy you want your cookies to be.

A trick to make cookies soft is how long you bake them for. Instead of baking them until they are golden brown I suggest baking until they are just set, that way when they are cooled they will still be soft. To keep them soft, place a piece of white bread in the storage container.

To make these cookies chewy, try using 1 cup of brown sugar and ½ cup white sugar instead of 1 ½ cups of white sugar. The higher amount of moisture in the brown sugar gives the cookies a chewy texture. 

Variations:

  • Make these chocolate cookies by adding about ¼ cup of Dutch process cocoa
  • Add Andes baking chips into the batter for more of a peppermint crunch cookie
  • Crush candy canes by putting them in a Ziploc pounding with a meat mallet
  • Sprinkle the candy coating with crushed peppermint Oreo cookies
  • Add white chocolate chips to the cookie batter

Double Peppermint Crunch cookies stacked on a gray plate

For more awesome holiday cookie recipes, check out:

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Peppermint Crunch Cookies Recipe

5 from 1 vote
White chocolate dipped Peppermint Crunch Cookies are sprinkled with candy cane bits for double the peppermint and holiday charm.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24
Calories 171 kcal
Author Lil' Luna

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 tsp peppermint extract or 1 tsp vanilla
  • white chocolate candy quick or candy melts
  • peppermint candy canes crushed

Instructions
 

  • In a small bowl, mix together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together butter and sugar until smooth. Beat in your egg and vanilla. Gradually mix in your dry ingredients. Roll out teaspoon sized balls of dough, and place onto an ungreased cookie sheet.
  • Bake at 375 for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.
  • While cookies are cooling, melt candy quick according to package directions. Dip half of each cookie into candy quick. Allow excess to drip off and then place on wax or parchment paper. Sprinkle each with crushed candy. Stick into the fridge to harden.

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Adapted from Mama Grubbs Grubs

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. I love peppermint treats during the holidays. The cooling taste is perfect for the season and can’t wait to add these to our holiday cookie jar. I’ve included this recipe in a December holiday round-up with a link back to your blog.

  2. oh yum!! Will be making these for sure. I noticed in the write up before the recipe it mentioned some ‘links’ that didn’t show up?? Did I miss something? It was for more peppermint goodies. Would you please check Kristyn, cause you know I need more, right!! Thanks again!!

    1. It’s fixed and also, you could always search for peppermint in the search bar and all the recipes will pop up 🙂 Thanks so much for stopping by!!!