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Double Peppermint Crunch Cookies Recipe

Double Peppermint Crunch Cookies - these soft treats are half-dipped in white chocolate and sprinkled with candy cane bits.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24
Calories 171 kcal
Author Lil' Luna


  • 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


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

  2. 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.
  3. Bake at 375 for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.
  4. 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.
Nutrition Facts
Double Peppermint Crunch Cookies Recipe
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 123mg5%
Potassium 30mg1%
Carbohydrates 23g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 245IU5%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.