Chocolate Peppermint Crunch Cookies

Chocolate peppermint crunch cookies - tasty chocolate cookies filled with mini chocolate chips and topped with crushed peppermint candies and a chocolate glaze. 

 

These chocolate peppermint crunch cookies are the perfect holiday cookie and would be a great addition to a Christmas cookie tray. 

The chocolate and mint combination is just right, heavy on the chocolate with just the right amount of peppermint. Plus, making these cookies will get you in the holiday mood. 

Not only are these cookies crave-worthy, they are also pretty easy to make. The dough takes just a few minutes to mix. Then, you roll it up into a log and chill it for at least three hours, and up to 24 hours. 

I mixed all of the ingredients for the dough in the evening and sliced and baked the cookies the next day. Once the cookies have cooled, you sprinkle them with crushed peppermint candy and drizzle them with a chocolate glaze. 

Hint: Because you are working with melted butter in this recipe, the dough might be a little loose at first for shaping into the perfectly round log, you can shape and chill the dough for about 20 minutes, and then reshape it into a log. 

P.S. Pair these with Vanilla Peppermint Cookies for a gorgeous and delicious platter. 

Ingredients in these Chocolate Peppermint Crunch Cookies:

The cookies include flour, brown sugar, granulated sugar, melted butter, vanilla, salt, baking soda, and miniature semi-sweet chocolate chips. 

You will also need Dutch-process cocoa for the dough. Dutch-process cocoa powder is alkalized, which neutralizes the cocoa's acidity, mellows the flavor, and results in a darker color for your cookies. 

The chocolate glaze is a mixture of chopped semi-sweet chocolate and a bit of canola oil melted together and drizzled over the cookies. 

For the peppermint bits, you can crush mini candy canes, starlight mints, or peppermint crunch made specifically for baking. I used starlight candies for these cookies. 

To crush them, you can either leave them in their individual wrappers and hit them with a meat pounder or hammer. I actually dumped them (unwrapped) into my new favorite mini food processor and gave them a few whirls before sprinkling them on top of the cookies. 

If you are not a peppermint fan, you can either skip the candy altogether, or substitute another crunchy candy such as toffee bits or crushed pecan brittle. 

The cool part is that you can leave some of the crushed peppermint candy peeking out under the chocolate glaze because the candy will stick together and stay on top of the cookies once you have drizzled on the chocolate. 

How to store these cookies: 

While you may not be able to stop eating them, if you do have some left, keep them in an airtight container between layers of wax paper for up to four days. 

If the weather is warm, keep them in the refrigerator so that the chocolate glaze doesn't melt. Bring them to room temperature about 20 minutes before serving. You can also freeze the dough log before baking for up to 3 months, or freeze the finished cookies after completely cooling them. 

If you need a cookie to take to a cookie exchange, and you want to win the "best cookie" contest, I highly recommend taking these. 

Christmas cookie season is coming and it's time to start baking! About 25 food bloggers are celebrating by sharing cookie recipes all week long. 

Be sure to check out everyone's amazing recipes. 

Friday Christmas Cookie Recipes

• Big Soft Ginger Cookies from Jolene's Recipe Journal
• Chai Snickerdoodles from The Spiffy Cookie
• Chewy Oatmeal Ginger Cookies from Family Around the Table
• Chocolate Peanut Butter Cookies from Kate's Recipe Box
• Cinnamon Toast Macaron from A Kitchen Hoor's Adventures
• Cranberry Pistachio Biscotti from Sweet Beginnings
• Cranberry Thumbprint Cookies from Cheese Curd In Paradise
• Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
• Double Peppermint Cookies from Daily Dish Recipes
• Grinch Cookies from Devour Dinner
• Italian Pistachio Cookies from Take Two Tapas
• Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Shortbread from A Day in the Life on the Farm
• Sugar Cookie Bars from Leftovers Then Breakfast
• Thumbprint Cookies from Palatable Pastime

Chocolate Peppermint Crunch Cookies

Yield: 20 cookies

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 15 MinInactive time: 3 HourTotal time: 3 H & 35 M

Chocolate peppermint crunch cookies - tasty chocolate cookies filled with mini chocolate chips and topped with crushed peppermint candies and a chocolate glaze.

Ingredients

Cookie Dough

• 125 grams (1 cup) all purpose flour
• 20 grams (1/4 cup) unsweetened Dutch process cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 115 grams (1/2 cup) unsalted butter, melted and cooled
• 50 grams (1/4 cup) light brown sugar
• 75 grams (6 tablespoons) granulated sugar
• 1 tablespoon water
• 1 tesaspoon vanilla extract
• 115 grams (2/3 cups) semisweet mini chocolate chips

Peppermint Candy Topping

• 85 grams peppermint hard candy, crushed

Chocolate Glaze

• 115 grams (4 ounces) semi-sweet chocolate, coarsely chopped
• 1 tablespoons canola or other neutral oil

Instructions

To Make the Dough

1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
2. In the bowl of a stand mixer, mix the melted butter, sugars, water, and vanilla on low with the paddle attachment for about a minute.
3. Add the flour mixture and mix until just incorporated. Add the chocolate chips and mix on low until just evenly mixed into the dough.
4. You can also mix this dough with a hand mixer or by hand.
5. Place the dough onto plastic wrap and form it into a 10 inch long by about 1 1/2 inch wide log and wrap. Chill the dough for at least 3 hours, and up to 24 hours.

To Make the Cookies

1. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Slice the log into 20 slices, about 1/2 inch thick, and place them 3 inches apart on the baking sheets.
3. Bake the cookies, one sheet at a time, about 12 to 15 minutes. For softer cookies, bake for the shorter period of time.
4. Cool the cookies on the pans for 10 minutes and then move them to a wire rack.
5. Sprinkle the cookies with the crushed peppermint.
6. Melt the chocolate and oil in a double boiler and then let cool for five minutes. Using a teaspoon, drizzle the cookies with the glaze and let the cookies sit until the glaze becomes firm. You can also let it get firm in the refrigerator.

Nutrition Facts

Calories

139.92

Fat (grams)

7.86

Sat. Fat (grams)

4.40

Carbs (grams)

16.41

Fiber (grams)

0.69

Net carbs

15.72

Sugar (grams)

10.35

Protein (grams)

1.43

Sodium (milligrams)

64.24

Cholesterol (grams)

13.68

https://www.karenskitchenstories.com/2021/11/chocolate-peppermint-crunch-cookies.html

Karen's Kitchen Stories

cookies, Christmas cookies

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Recipe adapted from Slice and Bake Cookies by Elinor Klivans.