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Festive Chocolate Peppermint Crunch Christmas Cookie Recipe for Memorable Celebrations

Festive Chocolate Peppermint Crunch Christmas Cookies

These festive cookies combine rich chocolate and refreshing peppermint for the perfect holiday treat. Easy to make, giftable, and loved by all ages – they’re a Christmas tradition in the making.
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Prep Time 15 minutes
Cook Time 12 minutes
Optional Dough Chill Time 30 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips plus extra for topping (optional)
  • 1/2 cup crushed peppermint candies or candy canes crushed into small pieces
  • coarse sea salt for sprinkling, optional

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring Cups and Spoons
  • Cookie Scoop (optional)
  • Wire Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Add the egg and vanilla extract. Beat until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
  5. Fold in chocolate chips and crushed peppermint candies. Reserve a few bits for topping.
  6. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing about 2 inches apart. Optionally flatten slightly.
  7. Top with reserved peppermint and chocolate, and sprinkle with sea salt if using.
  8. Bake for 10–12 minutes until edges are set and centers are soft. Let rest on baking sheet 5 minutes, then cool on wire rack.

Notes

Crush peppermint to small bits, not powder, for the perfect texture. Cookies stay fresh in an airtight container for up to 5 days. Dough can be chilled for 30 minutes if desired for less spreading.