Peppermint Crunch Cookies are crisp sugar cookies loaded with bright peppermint flavor and finished with two kinds of chocolate and crunchy peppermint candy pieces. Quick to prepare and striking on a tray, these cookies are perfect for holiday sharing, gift boxes, or a week of sweet snacking.
Why you’ll love this recipe
This Peppermint Crunch Cookies recipe is part of a time-saver series, designed to get delicious results with minimal effort. Starting with refrigerated sugar cookie dough keeps the process fast and consistent, while a few simple additions—peppermint extract and white chocolate chips—transform ordinary dough into a crisp, festive cookie. Topped with contrasting white and dark chocolate drizzles and a scattering of crushed peppermint candy, each cookie looks as good as it tastes.
One of the nicest surprises with these cookies is how their texture evolves: after a few days they develop a pronounced crispness that I think of as “cookie bark.” That extra crunch makes them an excellent make-ahead treat for holiday gatherings or for packaging as gifts. If you plan to mail cookies, these also travel well when packed carefully (see packing tips in the Notes section).
Instructions
Below is a clear overview of how to prepare and decorate these cookies. Full ingredient amounts and a detailed step-by-step recipe follow in the recipe section.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the refrigerated sugar cookie dough with peppermint extract and white chocolate chips until distributed evenly.
- Portion the dough with a small scoop (about 1 tablespoon) onto the prepared sheet about 2 inches apart.
- Bake for about 9–11 minutes, or until the cookie edges just begin to turn golden.
- Allow cookies to cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
- On a sheet of wax paper, arrange cooled cookies and drizzle with melted white and dark chocolate, sprinkling crushed peppermint candy over the warm chocolate so it sticks. Chill briefly if needed to set the chocolate.
Storage
Store Peppermint Crunch Cookies in an airtight container at room temperature for up to 10 days. Over time they will become crisper, which many people prefer. For longer storage, wrap pairs of cookies (bottoms together) in plastic wrap and freeze in a sealed bag for up to three months; thaw at room temperature before serving.
Tips
- Use peppermint extract sparingly. A little goes a long way—about 1/4 teaspoon for a full roll of refrigerated dough is enough to flavor the batch without overpowering it.
- Peppermint scent and flavor can transfer to nearby baked goods. Store peppermint cookies separately from other varieties if you want to keep flavors distinct.
- When sending cookies in care packages, choose a peppermint theme for the entire box or pack peppermint-flavored treats separately to avoid flavor bleed-through.
More quick and easy cookies and bars
If you enjoy time-saving recipes made with refrigerated dough or cake mix, try other favorites such as Chocolate Covered Cherry Bars, Cinnamon Chip Biscotti, Gingerbread Spice Cookies, Butterscotch Blondie Bars, Mocha White Chocolate Biscotti, and festive Christmas Pretzels. These recipes focus on speed and flavor—great for busy holiday baking.
Ready to bake regularly? Consider keeping a small rotation of shortcut recipes on hand; they’re perfect for last-minute entertaining or when you want fresh homemade treats fast.
Peppermint Crunch Cookies (Time Saver Recipe)
Ingredients
Cookies
- 1 roll refrigerated sugar cookie dough, room temperature
- 1/4 teaspoon peppermint extract
- 1 cup white chocolate chips
Decorating
- 1/3 cup crushed peppermint candy
- 1/3 cup white melting chocolate
- 1/3 cup dark melting chocolate
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, use a spoon or rubber spatula to combine the cookie dough, peppermint extract, and white chocolate chips until evenly mixed.
- Use a small scoop (about 1 tablespoon) to portion the dough onto the prepared baking sheet about 2 inches apart.
- Bake for 9–11 minutes or until the edges begin to turn golden.
- Cool on the baking pan for about 5 minutes, then transfer to wire racks to cool completely.
Decorating
- Place cooled cookies on a baking sheet lined with wax paper.
- Melt the white and dark chocolate in separate bowls. Using a small spoon, drizzle white chocolate, then dark chocolate over a few cookies at a time. Sprinkle crushed peppermint over the chocolate before it sets. Continue until all cookies are decorated.
- Refrigerate for 5 minutes or until the chocolate is set.
- Store in an airtight container at room temperature for up to 10 days; cookies will become crunchier over time.
Notes
- Wrap cookie pairs, bottoms together, in plastic wrap. Stack wrapped bundles in an airtight container or heavy-duty zip-top bag for shipping or freezing.
- Ship peppermint-flavored baked goods separately from other flavors to avoid scent and taste transfer.
Nutrition
First Published: December 7, 2016. Last Updated: February 20, 2022. Updated for additional information and better reader experience.