Chocolate Peppermint Crunch Cookies that are rich, minty, and easy to make. A perfect holiday treat with a crisp bite and a smooth chocolate finish.
Chocolate Peppermint Crunch Cookies are a fun and tasty treat for the holidays. They mix rich chocolate with cool peppermint for a fresh flavor in every bite. The cookies bake soft and chewy, and the crunchy topping adds a nice finish. They are simple to make and perfect for sharing.
Chocolate Peppermint Crunch Cookies
Ingredients
- 2 oz. (55 g.) unsweetened chocolate, finely chopped
- 1 cup (120 g.) all-purpose flour
- 1/4 tsp. kosher salt
- 2 large eggs, room temperature
- 1/4 cup (50 g.) vegetable oil
- 1/4 tsp. peppermint extract
- 1 oz. semisweet chocolate
- 1 cup (200 g.) granulated sugar
- Crushed peppermint candies, for sprinkling
- 1 tsp. baking powder
Directions
- Microwave the unsweetened chocolate in a small heatproof bowl in 15-second steps. Stir after each step until the chocolate is melted and smooth. Let it cool a little.
- Mix the flour, baking powder, and salt in a small bowl. In a large bowl, whisk the eggs, sugar, and oil. Add the peppermint extract and the melted chocolate, and mix well. Add the dry ingredients and stir until the dough comes together. Cover the bowl and chill the dough in the fridge until it is firm but still scoopable.
- This will take at least 3 hours, or you can chill it for up to 1 day.
- Heat the oven to 350°F (180°C).
- Line two large baking sheets with parchment paper.
- Scoop about 30 level tablespoons of dough (18 grams each) and place them 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies puff up and the edges look set. Let them cool completely.
- Melt the semisweet chocolate in the microwave in 15-second increments, stirring after each, until smooth. Dip half of each cookie into the melted chocolate and sprinkle crushed candies on top.
- Let the chocolate set before serving.
