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    Home » Recipes » Dessert

    Double Chocolate Peppermint Crunch Cookies

    Published: Nov 23, 2015 · Modified: Aug 20, 2021 by Kelly Stilwell · This post may contain affiliate links 5 Comments

    Jump to Recipe Print Recipe

    These Double Chocolate Peppermint Crunch Cookies are such an easy dessert recipe, and I doubt you'll find anyone else bringing them to the cookie exchange!

    Chocolate cookies with candy cane pieces on a white plate with Christmas decor Pinterest image.

    So full chocolate with bits of peppermint, this is one of my favorite recipes for Christmas and the winter holidays! 

    For chocolate lovers, I do have a lot of deliciousness for you! After you make these cookies, think about making this Sacher Torte or these Hot Chocolate Mug Cakes.

    Ingredients

    During the holidays, I have most of these ingredients in my pantry and fridge.

    You will need chocolate chips, flour, cocoa powder, baking powder, salt, unsalted butter, sugar, real vanilla extract, eggs, and
    Andes peppermint crunch chocolate.

    Chocolate cookies with candy cane pieces on a white plate with Christmas decor.

     Directions

    In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.

    Place the melted chocolate into a small metal bowl.

    Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

    Using an electric mixer, beat butter in large bowl until creamy.

    Add sugar and vanilla extract and beat until smooth.

    Add eggs; beat until well incorporated.

    Add in the melted chocolate.

    Add dry ingredients and mix until well blended.

    Stir in remaining chocolate chips and the Andes chocolate.

    Preheat oven to 350 degrees.

    Scoop out tablespoons full of dough and form a round ball.

    Place onto the cookie sheet that was lined with parchment paper or reusable baking mats. (This is the brand I use.)

    Bake cookies for 8 to 9 minutes.

    Cool on the baking sheet for 5 minutes.

    Transfer the peppermint crunch cookies to racks to cool completely.

    Chocolate cookies with candy cane pieces on a white plate with Christmas decor.

    Looking for more dessert deliciousness? Try these Peanut Butter Brownies or this roundup of 22 Amazing Brownie Recipes!

    • Double Chocolate Chip Cookies Recipe
    • Mouthwatering Crunchy Apple Crisp
    • Peppermint Mocha Cookies
    • 20 Amazing Christmas Sugar Cookies
    These Double Chocolate Peppermint Crunch Cookies are such and easy dessert recipe, and you won’t find anyone else bringing them to the cookie exchange! So full chocolate with bits of peppermint, this is one of my favorite recipes for Christmas and the winter holidays!

    Double Chocolate Peppermint Crunch Cookies

    Chocolate peppermint cookies with an amazing crunch!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 9 minutes
    Total Time: 39 minutes
    Servings: 24
    Calories: 219kcal
    Author: Kelly Stilwell

    Ingredients

    • 2 ½ cups chocolate chips divided
    • 1 ½ cups flour
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted sweet cream butter softened
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • ½ cup of Andes peppermint crunch chocolate

    Instructions

    • In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.
    • Place the melted chocolate into a small metal bowl.
    • Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
    • Set aside.
    • Using an electric mixer, beat butter in large bowl until creamy.
    • Add sugar and vanilla extract and beat until smooth.
    • Add eggs; beat until well incorporated.
    • Add in the melted chocolate.
    • Add dry ingredients and mix until well blended.
    • Stir in remaining ½ cup chocolate chips and the Andes chocolate.
    • Preheat oven to 350 degrees.
    • Scoop out tablespoons full of dough and form a round ball.
    • Place onto the cookie sheet that was lined with parchment paper.
    • Bake cookies for 8 to 9 minutes.
    • Cool cookies on the baking sheet for 5 minutes.
    • Transfer cookies to racks to cool completely.

    Nutrition

    Serving: 1 | Calories: 219kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 107mg | Fiber: 2g | Sugar: 21g
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
    « Red Velvet Holly Cupcake Recipe
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    Reader Interactions

    Comments

    1. Kim @The Baking ChocolaTess

      December 03, 2015 at 9:39 pm

      Yum! Those cookies look so delish! I love peppermint and chocolate together! 🙂 Visitng from Foodie Friends Friday Linky Party!

      Reply
    2. Kat @ 2 Fat Chicks

      November 30, 2015 at 9:57 pm

      There is nothing that screams winter baking to me more than the flavors of chocolate and peppermint. Can't wait to try these!
      ~K

      Reply
      • Kelly Stilwell

        November 30, 2015 at 10:07 pm

        Thank you, Kat. So glad you like them! Happy holidays!

        Reply
    3. DJ

      November 25, 2015 at 7:25 pm

      These look delicious! I just love peppermint. It's my favorite fall flavor. These would be perfect with a cup of hot cocoa.

      Reply
    4. Lisa Brown

      November 24, 2015 at 3:43 pm

      love the chocolate and peppermint together, great combination 🙂

      Reply

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