Peppermint Crunch Cookies
Delight in the festive flavors of the holiday season with these irresistibly soft and chewy Peppermint Crunch Cookies. Perfectly blending creamy white chocolate chips with the bright, refreshing burst of crushed peppermint candies, these cookies are a true wintertime treat. The dough, infused with both vanilla and peppermint extracts, creates a fragrant, buttery base that bakes to golden perfection in just 10 minutes. With their beautiful pops of red and white, these cookies are an eye-catching addition to Christmas cookie platters or holiday dessert tables. Plus, they’re easy to make in under 30 minutes, making them ideal for last-minute baking or gift-giving. Whether you’re hosting a festive gathering or indulging in a cozy night at home, these cookies will fill your kitchen with the warm, nostalgic aroma of the season.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup White chocolate chips
- 0.75 cup Crushed peppermint candies or candy canes
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together—be careful not to overmix.
Fold in the white chocolate chips and crushed peppermint candies using a spatula.
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as the cookies cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
5232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 874.9 g | 318% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 593.8 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 610 mg | 47% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
