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    Home » Recipes » Dessert » Cookies

    Chocolate Peppermint Crunch Cookies

    Published by Melissa on December 1, 2020 | Updated June 10, 2022 | 89 Comments

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    These Chocolate Peppermint Crunch Cookies are a rich, fudgy, dark chocolate, chewy cookie studded with creamy white chocolate chips and Andes Peppermint Crunch baking chips. 

    chocolate peppermint cookies with crushed candy canes

    Whenever I’m at the grocery store, I keep my eyes open for fun baking ingredients. So when I saw Andes Peppermint Crunch Baking Chips I grabbed a bag to make holiday cookies.

    Peppermint and chocolate are a classic flavor pairing that always reminds me of the holidays. And these easy cookies are festive enough to bring cheer to any holiday dessert spread!

    Update: The holiday season is here, so time to make more chocolate peppermint cookies! I’ve updated the post with new photos and tips for perfectly tender cookies every time. 

    chocolate peppermint cookies with crushed candy canes and peppermint bark

    How to Make Chocolate Peppermint Crunch Cookies

    These cookies taste like a delightfully soft and chewy Thin Mint Girl Scout cookie. The dough is packed with dark chocolate flavor. And they stay nice and soft in the middle after baking, which to me is the sign of a perfect cookie. However, if you prefer a crisp cookie, simply bake them for a minute or two longer.

    steps to make chocoalte cookies with peppermint chips

    Andes Peppermint Crunch baking chips are a mixture of peppermint candies (similar to candy canes) and white chocolate chips. They are a little crunchy, which adds a wonderful contrast to the chewy cookie. 

    mixing the cookie dough batter

    Ingredient Substitutions & Swaps

    If you can’t find Andes holiday baking chips, no worries. You can also make chocolate peppermint cookies with a mixture of Ghirardelli Peppermint Bark and chopped candy canes for the same crunchy and minty effect.

    The other important ingredient note with these cookies is to use unsweetened natural (not Dutch-processed) cocoa powder. My favorite cocoa powder is the Triple Cocoa Blend from King Arthur Flour which is a blend of three cocoas so it works in any recipe and has a rich flavor and dark color.  

    Tip: When baking cookies, use a scoop to portion out the dough and get perfectly round, even size cookies.

    chocolate peppermitn cookies on a baking sheet with the holiday candy packages they're made with

    Here’s a tip many of your favorite food bloggers use to make their food look better for photos. If you add a few extra chips to the top of the dough after it’s been mixed and scooped onto cookie trays, those chips will stay on top and help your cookies look prettier.

    collage of chocolate peppermint cookies on a baking sheet and cooling rack

    Make-Ahead Christmas Cookies

    These chocolate peppermint cookies are a great make-ahead dessert recipe for the holidays. You can store the dough in the freezer for up to three months. To cook from frozen, just add 2-3 minutes to the baking time. 

    You can also keep the fully baked cookies fresh in the freezer for up to three months. Simply let the cookies thaw at room temperature for a few hours before serving. 

    chocolate peppermint cookie with a bite taken out

    More Must-Try Holiday Dessert Recipes

    Ir you’re a fan of seasonal flavors and festive decorations, these cookie recipes are for you:

    • White Chocolate Cranberry Orange Bars are perfect for the white chocolate lover in your life.  
    • Almond Cookie Crisps are an elegant, wafer-like cookie that’s perfect for snacking all December long. 
    • Mini Marshmallow Surprise Brownie Bites are a decadent upgrade to classic Christmas cookies, complete with red and green candy decorations.  
    • Chocolate Marshmallow Pops with Candy Cane from Cookin’ Canuck are fun, customizable hand-held desserts that make great gifts. 
    chocolate peppermint cookie with a bite taken out
    Print Recipe Pin Recipe Rate this Recipe
    4.50 from 6 votes

    Chocolate Peppermint Crunch Cookies

    Tender, soft chocolate cookies with peppermint crunch are perfect for the holiday season.
    Prep Time10 minutes mins
    Cook Time11 minutes mins
    Total Time21 minutes mins
    Course: Cookies
    Cuisine: American
    Keyword: chocolate peppermint crunch cookies
    Servings: 3 dozen cookies
    Calories: 139kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • Vollrath ¾ oz Stainless Steel Disher – Size 40
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
    • Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝ x 16-½

    Ingredients

    • 1 ¾ cups flour
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 ¼ cups unsweetened cocoa powder
    • 1 cup 2 sticks unsalted butter, softened
    • 1 cup brown sugar
    • ¾ cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup white chocolate chips
    • 1 cup Andes Peppermint Crunch chips

    Instructions

    • Preheat oven to 350ºF and line two cookie sheets with parchment or silpat liners.
    • In a medium bowl, combine the flour, baking soda, and salt. Sift cocoa and add to flour mixture. (I like to use a fine-mesh strainer and sift the cocoa right over the bowl with the flour.) Set aside.
    • In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
    • Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips.
    • Using a medium cookie scoop, drop onto prepared baking sheets.
    • Bake for 9-11 minutes. Cookies will still be soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Notes

    High altitude changes: I reduced the granulated sugar to ¾ cup, add 1 tablespoon flour, and decreased the baking soda to 1 ½ teaspoons.

    Nutrition

    Serving: 1g | Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 121mg | Fiber: 1g | Sugar: 15g
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    Peppermint Chocolate Marshmallow Cookies »
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jennifer

      October 25, 2014 at 4:54 pm

      Hello there,

      I just made these cookies and although the flavor was great, they were crumbling.. The centers are very soft and when holding the cookie, it just breaks apart into pieces. Help?? Thanks!

      Jennifer

      Reply
      • Barbara Schieving

        October 25, 2014 at 5:57 pm

        Hi Jennifer – perhaps they needed to be cooked a bit longer? Or your flour measurement was a little off? Did you make any changes? Maybe they’ll firm up after they’ve sat for a while.

        Reply
    2. Paula

      December 11, 2013 at 7:33 am

      Delicious cookies. I made the dough a couple days in advance of baking. I had to make adjustments to both time and temperature. I increased the oven temp to 360 and baked them for 12+ minutes (perhaps as long as 15 minutes) in order to get them hard enough. I let them sit on the baking sheets for 5 minutes per the instructions but found that that didn’t result in a ‘solid’ cookie. Back in the oven they went. Anyway, after fiddling around a bit, they came out fine and will be appreciated during the holidays, I’m sure.

      Reply
      • Barbara Schieving

        December 11, 2013 at 7:38 am

        Hi Paula – thanks for the comment. I prefer a soft not solid cookie, so the crunch in these cookies comes from the Andes Peppermint Crunch chips and not from the cookie. But I suppose if you want a solid crunchy cookie baking them longer is a good option. Glad you enjoyed them.

        Reply
    3. Nicole

      December 04, 2013 at 10:12 pm

      I just made these ( a little late in the game) and they are delicious! Except I had an issue with them spreading out extremely thin. The flavor is fantastic but the form is definitely off. I double, triple checked the recipe and I’m pretty sure I followed it. Any idea what the problem might be?

      Thanks!

      Reply
      • Barbara Schieving

        December 04, 2013 at 10:47 pm

        Hi Nicole – glad you enjoyed the cookies. So many things can make your cookies flat, it’s hard for me to guess. If your butter was too hot or too cold, if the butter and sugar weren’t creamed together long enough to aerate the butter, old baking soda, not enough flour, your altitude? An easy fix might be to refrigerate the dough for 30 minutes before baking and that will often help.

        Reply
        • Nicole

          December 04, 2013 at 10:56 pm

          Thanks so much! I will definitely be going for round two!

          Reply
    4. Susan

      December 22, 2012 at 8:08 pm

      Made these tonight–perfect. Years ago, I made a similar recipe using crushed candy canes for the mint chips. I quit doing it because that was such a messy hassle, but I found the Andes chips at WM and they are the perfect solution. Also used the Hershey’s “special dark” cocoa which is a blend of Dutch + Reg, and the color is spectacular. Now I think I might try something else from your site! Thanks!

      Reply
    5. Jamie

      December 20, 2012 at 1:03 pm

      These are delicious! I didn’t have any white chocolate chips, so I just used the entire bag of peppermint chips instead. I am trying not to eat them all myself!! Thank you for the recipe, Barbara!

      Reply
      • Barbara Schieving

        December 20, 2012 at 3:55 pm

        Thanks Jamie! So glad you enjoyed them.

        Reply
    6. Stella

      December 11, 2012 at 8:57 am

      I am dying to make these cookies, but have been unable to find the Andes Peppermint Crunch Chips at a regular grocery store. (I’ve tried my local Walmart and Smith’s.) Any suggestions on where I can find them?

      Reply
      • Barbara Schieving

        December 11, 2012 at 10:18 pm

        Thanks! I’ve seen them at Target. I bought mine at Harmons. If you can’t find them, you could sub Peppermint Bark or add a little peppermint extract (1/4 teaspoon) and use extra white chocolate chips.

        Reply
    7. Lindsay

      December 07, 2012 at 2:50 pm

      Could you use an extra cup of the peppermint chips in place of the white chocolate chips?

      Reply
      • Barbara Schieving

        December 08, 2012 at 6:39 am

        You could use extra peppermint chips (I think there was probably 1/2 cup left in the bag) but the chips add a nice chunky texture to the cookie. You could also substitute a nut for the white chocolate chips.

        Reply
    8. Davia

      December 01, 2012 at 5:43 pm

      I made this today and they are amazing! I couldn’t find the Andes Peppermint Crunch Chips so I used Andes Peppermint Crunch Thins and just chopped them up. They are my new favorite holiday cookie – thank you Barbara!

      Reply
      • Barbara Schieving

        December 02, 2012 at 5:11 am

        Thanks Davia! Now you’ve got me wanting to try the Crunch Thins. Glad you enjoyed the cookies.

        Reply
    9. Susan

      November 27, 2012 at 7:33 am

      What a lovely combination for the holidays! This one is going on my baking list for Christmas 🙂 Thanks for the great tip for making the cookies look pretty too.

      Reply
    10. Patricia

      November 20, 2012 at 11:50 pm

      Such a treat. I will send these out to some of our relatives 🙂

      Reply
    11. Judy

      November 19, 2012 at 7:32 am

      These look delicious. I’ll look for those Andes chips.

      Reply
    12. Kitchen Belleicious

      November 19, 2012 at 6:21 am

      the ultimate christmas cookie is what you should be calling this. I heart peppermint in my baked goods and what a fantastic way to eat a cookie and get the crunch of the peppermint:)

      Reply
    13. Sue {munchkin munchies}

      November 18, 2012 at 7:23 pm

      Mmmm, these cookies are the perfect combination of fudgey and festive!

      Reply
    14. My Inner Chick

      November 18, 2012 at 6:40 pm

      Perfect for the Holidays, Barbara! X

      Reply
    15. vanillasugarblog

      November 18, 2012 at 6:15 pm

      for me, the combo of mint & chocolate is my all time favorite
      everyone thinks it’s pb & chocolate, but no it’s mint & chocolate.
      did you try the new peppermint tootsie pops? so good!

      Reply
    16. leslie

      November 18, 2012 at 6:10 pm

      These are BEAUTIFUL Barbara!!!

      Reply
    17. teresa

      November 18, 2012 at 1:59 pm

      these look heavenly! i LOVE chocolate mint!

      Reply
    18. Chandra@The Plaid and Paisley Kitchen

      November 18, 2012 at 12:14 pm

      Hey Thanks for the photography tip! It really works as your cookies look amazing!

      Reply
    19. Annamaria @ Bakewell Junction

      November 17, 2012 at 6:57 pm

      Thanks for the tip for cookie presentation. The cookies look wonderful. Very festive with the peppermint flavor.

      Reply
    20. Maureen | Orgasmic Chef

      November 17, 2012 at 12:49 am

      I want these baking chips!! I’m going to have to get one of my kids to send me some – I already know I’d love them. Wonderful cookies!

      Reply
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