Peppermint Crunch Christmas Cookies Recipes

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PEPPERMINT CRUNCH CHRISTMAS COOKIES



Peppermint Crunch Christmas Cookies image

Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and are among the best Christmas cookies of the holiday season. -Heather Carter, Wasilla, Alaska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Red and green paste food coloring
8 ounces dark chocolate candy coating, melted
3/4 cup crushed peppermint candies

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 107 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT HOLIDAY COOKIES



Peppermint Holiday Cookies image

A nice candy cane cookie treat.

Provided by pchanner

Categories     Desserts     Cookies

Time 25m

Yield 36

Number Of Ingredients 9

1 cup butter, softened
¾ cup white sugar
1 egg, beaten
3 cups all-purpose flour
¼ teaspoon salt
½ cup crushed peppermint candy canes
¾ cup confectioners' sugar
5 teaspoons warm water
2 tablespoons crushed peppermint candy canes, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
  • Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g

PEPPERMINT CRUNCH BROWNIE COOKIES RECIPE



Peppermint Crunch Brownie Cookies Recipe image

The best holiday combination comes together and creates a delicious Christmas cookie, that you won't be able to resist. These Peppermint Crunch Brownie Cookies taste like Christmas in your mouth.

Provided by Camille Beckstrand

Categories     Dessert

Time 20m

Number Of Ingredients 14

19.5 ounces brownie mix ( (I used Pillsbury Milk Chocolate Brownie mix))
1¼ cups flour
¼ cup light brown sugar
¼ teaspoon salt
2 large eggs
2 Tablespoons milk
½ cup unsalted butter (melted)
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
4 cups powdered sugar
4 Tablespoon unsalted butter (softened)
1 teaspoon vanilla extract
6 Tablespoons Whole Milk ((whole milk makes the creamiest frosting, but you can use any kind you have))
¾ cup crushed peppermint for topping ((we used Andes Peppermint Crunch baking bits))

Steps:

  • Preheat oven to 350 degrees.
  • Use a non-stick cookie sheet (or grease cookie sheet if needed) and set aside.
  • In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla, and peppermint extract; stir until well blended.
  • Spoon dough by heaping teaspoonfuls onto cookie sheet (I did 12 cookies per sheet). Bake for 9-10 minutes (don't overbake them- you want them soft and chewy like a brownie!).
  • Remove from oven and allow them to cool completely before frosting (frosting recipe below). Once cool, frost each cookie and sprinkle with Andes Peppermint Crunch Baking Bits (or crushed candy canes are yummy too!).

Nutrition Facts : Calories 208 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 70 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

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Top Asked Questions

How do you make Peppermint cookies with chocolate chips?
Melt the chocolate chips, then add the melted chocolate to the butter mixture. Next, add eggs one at a time, beating well after each addition. Stir in flour, baking soda and salt. Finally, add the peppermint crunch. Stir this in by hand. Drop by rounded teaspoon onto ungreased baking sheets. Cool on baking sheets for 1 minute.
What is a Peppermint Crunch Cookie?
It’s a sugar cookie dough recipe with peppermint crunch chips mixed in, rolled in sugar, then baked. Top with crushed candy canes during the last minute of baking for the ultimate peppermint crunch! I love the contrast of the soft, chewy sugar cookie paired with the crushed candy canes.
What kind of cookies do you make for Christmas?
I love these Peppermint cookies for Christmas! It’s a sugar cookie dough recipe with peppermint crunch chips mixed in, rolled in sugar, then baked. Top with crushed candy canes during the last minute of baking for the ultimate peppermint crunch!
How do you make Peppermint cake mix?
In a small bowl combine the flour through salt; set aside. Add the butter and sugars to a stand mixer and mix on low until creamy. Add one egg at a time, stirring thoroughly between each addition. Add the flour mixture ½ cup at a time with the mixer on low until all is incorporated. Add peppermint chips and stir a few seconds more to combine.

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