Dessert

Chocolate Peppermint Crunch Cookies Recipe

ByAiden Wells December 3, 2025December 3, 2025

Introduction

Chocolate Peppermint Crunch Cookies combine rich cocoa flavor with a refreshing hint of peppermint for a perfect holiday treat. These chewy, chocolaty cookies studded with Andes peppermint chips are easy to make and sure to delight your taste buds.

A close-up view of several round dark brown chocolate cookies topped with small irregular white and red candy pieces scattered all over their surface. The cookies have a cracked texture and appear soft and moist. They are placed on a light brown surface with a few cookie crumbs around. In the background, there is a white plate with a red trim filled with more cookies, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all purpose flour
1 cup (80g) dutch processed cocoa powder
1 tsp baking soda
1 tsp salt
2 tsp cornstarch
1 cup (226g) unsalted butter (2 sticks)
1 cup (198g) granulated sugar
1 cup (213g) brown sugar
2 large eggs
2 Tbsp light corn syrup
10 oz bag Andes peppermint crunch baking chips

Instructions

Step 1: Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch.
Step 2: In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for 1-2 minutes.
Step 3: Add in the eggs and corn syrup, then mix again until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients along with 3/4ths of the Andes peppermint crunch baking chips. Mix on low speed or by hand just until combined.
Step 5: For regular sized cookies, use a cookie scoop or portion out 2 tablespoons of dough per cookie. Place dough balls on a silicone mat lined baking sheet, spacing cookies about 3 inches apart.
Step 6: For large “crumbl sized cookies,” use 1/4 cup of dough per cookie and press extra Andes peppermint chips onto the tops. Space cookies 4-5 inches apart on the baking sheet.
Step 7: Bake regular sized cookies for 12-13 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack. Bake one sheet at a time for even results.
Step 8: Bake large cookies for 15 minutes. Allow cooling on the sheet for 20 minutes before moving to a rack. Bake one sheet at a time.

Tips & Variations

For extra crunch, sprinkle additional Andes peppermint chips on top of each cookie before baking.
Substitute dark chocolate chips if you prefer a less minty flavor.
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use parchment paper instead of silicone mats if unavailable, but silicone mats provide the best non-stick results.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Reheat briefly in a microwave or oven to enjoy a soft, fresh-baked texture.