Chocolate Peppermint Crunch Cookies
Satisfy your sweet tooth this holiday season with these Chocolate Peppermint Crunch Cookies. Rich dark chocolate paired with cool peppermint and crunchy dark chocolate quinoa pieces for a moment of holiday bliss.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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.
- Next, add the pumpkin and dry ingredients: 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
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave butter out on the counter to let it soften naturally.
- If you want to make these vegan, just use your favorite vegan butter. I recommend Miyoko's.
- 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 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 for up to 3 months.
- You can leave off the flaky sea salt if you don’t like a sweet and salty cookie.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the tops and edges are dry.
Nutrition
Calories: 285kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 224mgPotassium: 188mgFiber: 4gSugar: 22gVitamin A: 1725IUVitamin C: 0.5mgCalcium: 71mgIron: 3mg
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