Chocolate peppermint crunch cookies are loaded with white and semisweet chocolate, thin mint pieces, dark chocolate and candy cane chunks!
Today is reveal day for the 5th Annual Great Food Blogger Cookie Swap! A few weeks ago I whipped up a big batch of these thick & chewy chocolate peppermint crunch cookies and shipped them to three foodie friends across the United States. How fun is that?! We (along with hundreds of other bloggers) teamed up to bake thousands of yummy cookies which helped raise money for Cookies For Kid’s Cancer. Such a great cause btw!! I stuck with my tried & true holiday flavor combo and it didn’t disappoint!
Usually we stick with classic chocolate chip cookies throughout the year, but when December rolls around we’re all about the chocolate cookies! And that’s because we get to cram all sorts of delicious goodies into them… like white chocolate, dark chocolate covered candy cane bits, chopped peppermint thins, and of course, semisweet chocolate chips!!
How to Make Chocolate Peppermint Crunch Cookies
To start you’ll want to toss a stick of butter into the microwave and completely melt it. I found using a stick of butter at room temperature along with a stick of melted butter makes for the chewiest cookies!
Then in the bowl of a stand mixer or a large mixing bowl, combine the melted/room temperature butter, granulated sugar, and vanilla extract, beat until light and fluffy (about 2 minutes). See the picture above.
Add the eggs one at a time and mix just until incorporated.
In a medium size mixing bowl, whisk together the flour, cocoa powder (I always sift it into the bowl), baking soda, and kosher sea salt.
With the mixing speed on low, gradually add the dry ingredients, along with a bit of dissolved espresso powder (my secret ingredient).
Mix just until combined.
Using a spatula, fold in both kinds of chocolate chips, the crushed candy cane chunks and chopped peppermint thins.
Using a standard size cookie scoop (1.5 tablespoons or a #40 scoop or an OXO medium scoop (my favorite)) place dough onto the prepared baking sheets- 12 per sheet.
Place into the oven and bake for 8-10 minutes.
They will look slightly underbaked, but they will firm up and flatten as the cool.
Allow them to cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
As soon as they’re cool enough, dig in!
These cookies are best when dunked into a glass of cold milk! Or, you know, you could wrap them up and give them to neighbors and friends <- because that’s what Christmas is all about, right?! Sharing is caring!
Run to the store, grab some supplies and get baking, you won’t regret it! P.S. don’t forget to hop on over and check out last year’s recipe… it’s a good one!!
Chocolate Peppermint Crunch Cookies Recipe
- 1 cup unsalted butter - room temperature
- 1 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 2/3 cup all purpose flour
- 1/2 cup cocoa powder* - +2 tbsp
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp expresso powder - dissolved in 3 tbsp of water
- 2/3 cup semisweet chocolate chips
- 2/3 cup white chocolate chips**
- 2/3 cup candy canes - Crushed, We like Brach's dark chocolate peppermint candy canes
- 1/4 cup peppermint thins - Chopped, We like Andes peppermint crunch thins
- Preheat oven to 350 degrees. Line baking sheets with a baking mat or parchment paper, set aside.
- In a microwave safe bowl, melt one stick of butter (about 45 seconds on HIGH).
- In the bowl of a stand mixer or a large mixing bowl, combine the melted/room temperature butter, sugar, and vanilla, beat until light and fluffy (about 2 minutes). Add the eggs one at a time, mix just until incorporated.
- In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients, adding the dissolved espresso mixture. Mix just until combined. Using a spatula, fold in the chocolate chips, crushed candy cane chunks and chopped peppermint thins.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Place into the oven and bake for 8-10 minutes. They will look slightly underbaked, but they will firm up and flatten as the cool. Allow them to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.