Chocolate Peppermint Crunch Cookies
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If you’re looking for chocolate holiday cookies, look no further than these Chocolate Peppermint Crunch Cookies! Soft and chewy chocolate cookies are filled with organic peppermint crunch bars for a festive cookie that’s just as much delicious!
If you’re looking for more Christmas cookies, be sure to check out some of my other favorites like Eggless Pumpkin Gingerbread Cookies, Gluten Free Chocolate Peppermint Shortbread Cookies, or Holiday Sugar Cookies with Icing.
Table of Contents
Christmas cookies are my favorite thing ever, but I’m not super into decorating sugar cookies. I like holiday cookies that are festive without being fussy. And these Chocolate Peppermint Crunch Cookies check all the boxes.
When you want chocolate holiday cookies, the best paring is hands down peppermint. The combination of rich dark chocolate combined with cool peppermint really takes you into a moment of holiday bliss. So when I got Lake Champlain Organic Dark Chocolate Peppermint Snack Bites from my friends at Lake Champlain, I just knew I’d be making cookies with them! If you love my Crunch Bar Cookies, you’ll swoon over these Chocolate Peppermint Crunch Cookies!
Why You’ll Love This Recipe
Soft and Chewy: These Chocolate Peppermint Crunch Cookies are soft and chewy!
Subtle Crunch: I love the subtle crunch that the peppermint crunch bags provide in this recipe. It strikes the perfect balance of soft and chewy cookies with a tiny crunch in each bite.
Festive Enough: I love this recipe for chocolate holiday cookies because they’re just festive enough without being difficult or time consuming. The flavor speaks for itself, and they taste like Christmas when you bite into them, but they’re so easy to make!
Sweet and Salty: I add a flaky sea salt on top (shocker guys am I right?!). This part is optional, but you know I love a sweet and salty cookie!
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Brown Sugar: I use my Homemade Light Brown Sugar, but you can also use store bought. Brown sugar makes these cookies chewier and a little more rich in flavor than just cane sugar.
- Peppermint Extract: I use organic peppermint extract for a cool mint flavor.
- Pumpkin: I’m using organic pumpkin puree here to use up leftover pumpkin to create delicious holiday cookies! Pumpkin also has loads of health benefits and it makes cookies incredibly soft and chewy. I especially love it in chocolate cookies as they are never dry when you use pumpkin!
- All Purpose Flour: My favorite is Cairnspring Mills!
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich and sweet chocolate flavor.
- Baking Powder: I use baking powder in these cookies. Check out my post Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Make sure to use a fine sea salt.
- Mini Chocolate Chips: I use organic mini dark chocolate chips for added chocolate! You could also use regular sized chocolate chips if you want too.
- Peppermint Chocolate Snack Bites: I use Lake Champlain Organic Dark Chocolate Peppermint Snack Bites. These little mini medallions are decadent dark chocolate bites with peppermint and crunchy quinoa. This adds a crunch element to the cookies that’s so good!
- Flaky Sea Salt: I top these cookies with flaky sea salt for that sweet and salty cookie that you know I can’t resist!
Tools Needed
- Scale: Always use digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- Half Sheet Pan: You’ll need two half sheet pans.
- Parchment Paper: I use nontoxic parchment paper for ease and I think cookies bake better with it!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and peppermint extract. Mix on low until combined and there’s no butter chunks.
Add the pumpkin, flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth dough.
Step 3
Chop 1 bag of Lake Champlain Organic Dark Chocolate Peppermint Snack Bites into small pieces.
Step 4
Add the chocolate peppermint pieces and mini chocolate chips to the cookie dough and mix to combine completely.
Step 5
Using your hands, or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheets. Space them evenly apart, there will be 6 cookies per sheet.
Step 6
Bake for 15 to 17 minutes or until the tops and edges are dry. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 7
Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow the cookies to cool completely on the baking sheets.
Baker’s Tips
- Make sure your butter is soft. I like to leave butter out on the counter to let it soften naturally.
- I use Dutch cocoa powder as I think it has a sweeter more rich chocolatey flavor. If you want to use natural, you can also do that.
- If you want to use more Lake Champlain Organic Dark Chocolate Peppermint Snack Bites and no chocolate chips, you can do that too.
- If you don’t have the Lake Champlain Organic Dark Chocolate Peppermint Snack Bites you can double the chocolate chips and add in 1/2 cup puffed quinoa too for the crunch!
- Be sure to store these in an airtight container.
- You can freeze these, I like to store in a Tupperware in the freezer.
- You can leave off the flaky sea salt if you don’t like a sweet and salty cookie.
FAQ’s
Yes, just add 1/4 teaspoon of salt to the recipe.
You can double the chocolate chips and add in 1/2 cup puffed quinoa for the crunch element!
Store in an airtight container. You can also freeze them!
Craving More?
Chocolate Peppermint Crunch Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon peppermint extract
- 113 grams pumpkin puree
- 170 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 99 grams Lake Champlain Organic Dark Chocolate Peppermint Snack Bites (1 bag)
- 113 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and peppermint extract. Mix on low until combined and there’s no butter chunks.
- Add the pumpkin, flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined into a smooth dough.
- Chop 1 bag of Lake Champlain Organic Dark Chocolate Peppermint Snack Bites into small pieces.
- Add the chocolate peppermint pieces and mini chocolate chips to the cookie dough and mix to combine completely.
- Using your hands, or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheets. Space them evenly apart, there will be 6 cookies per sheet.
- Bake for 15 to 17 minutes or until the tops and edges are dry.
- Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow the cookies to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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