Chocolate Peppermint Crunch Cookies. Chocolate and mint is a popular combo, especially during the holiday months. The chocolate and peppermint combo in these cookies is perfection. I add a little peppermint extract to the chocolate cookie dough and mix in chocolate chips and peppermint crunch pieces.

Place the cookie on a waxed paper lined baking sheet. Store in an air-tight container for several days. These chocolate peppermint cookies are the ultimate Christmas cookie! You can have Chocolate Peppermint Crunch Cookies using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate Peppermint Crunch Cookies

You need of all purpose flour.
Prepare of baking soda.
You need of salt.
Prepare of cocoa powder.
It's of unsalted butter ( 2 sticks ) at room temperature.
You need of light brown sugar, packed.
Prepare of granulated sugar.
You need of large eggs.
It's of vanilla extract.
Prepare of white chocolate chips.
You need of chopped peppermint candy.
You need of andes chocolate candies, broken in half, about 18 candies broken in half.

Fudgy dark chocolate cookies are topped with creamy white chocolate buttercream frosting, peppermint crunch sprinkles and sparkling sugar so every bite is soft, sweet and ultra-chocolaty with a hint of minty crunch. Chocolate peppermint crunch cookies are loaded with white chocolate, semisweet chocolate, peppermint thin pieces, and dark chocolate covered candy cane chunks! Be sure to use a container with a wide enough opening to dip the cookies in. Mix together the cake mix, butter, egg, and peppermint extract until a soft dough forms.

Chocolate Peppermint Crunch Cookies step by step

Preheat oven to 350. Line cookie sheets with parchment paper.
Whisk together in a bowl, flour, baking soda, cocoa powder, and salt until well blended..
In a large bowl beat butter with both sugars until light and fluffy. Add eggs and vanilla and beat in.
Stir in flour mixture just until well combined.
Add peppermint candy and fold it into the batter.
Roll dough into 1 inch balls and place on prepared pans. Press a Andes Ch I colate mint half into the center of each ball.
Bake for 9 to 11 minutes, remove them while they still are slightly soft in the middle. Cool on cookie sheets 5 minutes then transfer to racks to cool completely.

Add the cream cheese and mix again. Stir in the Oreo cookies, peppermint chips, and white chocolate chips by hand. Line a baking sheet with parchment paper or a silicone mat. In a the bowl of a stand mixer (or with an electric mixer), cream together butter and sugars. Set aside; Make cookie dough: In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.