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Crispy Chocolate Peppermint Crunch Cookies

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These festive cookies combine rich chocolate, crunchy peppermint candy pieces, and a crispy texture for the ultimate holiday treat. Perfect for Christmas parties, cookie exchanges, or edible gifting, they’re easy to make and guaranteed to bring holiday cheer.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (210g)
  • 1/3 cup unsweetened cocoa powder (32g)
  • 1 tablespoon cornstarch (8g)
  • 1 teaspoon baking soda (5g)
  • 1/4 teaspoon salt (2g)
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (5ml)
  • 1/2 cup semi-sweet chocolate chips (90g)
  • 1/2 cup crushed peppermint candies or candy canes (60g)
  • Extra crushed peppermint for sprinkling (optional)
  • 1/3 cup melted white chocolate for drizzle (optional, 60g)

Instructions

  1. Line two baking sheets with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
  2. Place peppermint candies or candy canes in a zip-top bag and crush with a rolling pin until you have small pieces (not powder). Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt until no lumps remain.
  4. In a large bowl, whisk melted and cooled butter, granulated sugar, and brown sugar until smooth and glossy. Beat in egg and vanilla extract until well combined.
  5. Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
  6. Fold in chocolate chips and most of the crushed peppermint (reserve some for topping if desired).
  7. Scoop tablespoon-sized balls (about 25g each) onto prepared baking sheets, spacing 2 inches apart. Gently flatten each ball and sprinkle with reserved peppermint bits.
  8. Bake for 10-12 minutes, or until edges are set and centers look slightly soft. Cookies will crisp as they cool.
  9. Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.
  10. Optional: Drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint. Let set for about 10 minutes before serving or packing.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Do not overmix the dough for best texture. Store cookies in an airtight container with a slice of bread to keep them crispy. Dough can be made ahead and chilled for up to 24 hours. If dough is dry, add a teaspoon of milk; if sticky, chill before scooping.

Nutrition

Keywords: chocolate peppermint cookies, Christmas cookies, holiday dessert, crunchy cookies, easy cookie recipe, edible gifts, party cookies

Find it online: https://bitefuljoy.com/crispy-chocolate-peppermint-crunch-cookies-easy-christmas-party-recipe/