Soft and chewy chocolate peppermint cookies with a candy cane crunch. Rich chocolate meets refreshing mint in this perfect holiday cookie.
These soft, chewy chocolate peppermint cookies get an irresistible crunch from crushed candy canes. Festively appealing and packed with rich chocolate and refreshing mint, they become a holiday staple at gatherings and cookie exchanges.
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I love cookie exchanges during the holidays. They are a cherished tradition that brings together friends, family, and neighbors to share the joy of homemade treats.
The concept is simple and festive, bringing together a sense of community. I love that each participant bakes a batch of their favorite cookies and then gathers to exchange them with others, resulting in a delightful assortment of sweets.
These are honestly my favorite holiday cookies. The chocolate base is soft and chewy, and a burst of Peppermint Andes is a perfect combination.
Peppermint Crunch Cookie Tips
how to make chocolate candy cane cookies
Cream butter and sugar until well combined; 1-2 minutes.
Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined. Stir in chocolate chips and Andes Peppermint Crunch.
Form small balls of dough (heaping 1 – 1 1/2 Tbsps); gently press the tops into crushed candy canes and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
Bake in preheated oven for 9-10 minutes. Remove from oven, cool for a couple of minutes on the baking pan, and then remove and allow to cool completely.
Other Holiday Cookies
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Chocolate Peppermint Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips
- 1 1/2 cups Andes Peppermint Crunch
- 6 candy canes crushed
Instructions
- Preheat oven to 350 degrees F (176 C).
- Cream butter and sugar until well combined; 1-2 minutes.
- Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
- In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined.
- Stir in chocolate chips and Andes Peppermint Crunch.
- Form small balls of dough (heaping 1 – 1 1/2 Tbsps); gently press the tops into crushed candy canes and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
- Bake in preheated oven for 9-10 minutes. Remove from oven, cool for a couple of minutes on the baking pan, and then remove and allow to cool completely.
These are the best cookies ever! I LOVE that you added chunks of candy canes instead of just mint extract. DEE-licious.
Looks so good! I would love to make this!