Double Peppermint Crunch Cookies Recipe

Double Peppermint Crunch Cookies Recipe

How To Make Double Peppermint Crunch Cookies

This cookies recipe is a great holiday treat. The cookies are soft, dipped in white chocolate, and topped with crushed candy canes.

Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes



  • cupsall purpose flour
  • 1tspbaking soda
  • ½tspbaking powder
  • 1cupbutter,softened
  • cupswhite sugar
  • 1egg
  • ½tsppeppermint extract,or 1 tsp vanilla
  • white chocolate candy quick,or candy melts
  • peppermint candy canes,crushed


  1. In a small bowl, mix together flour, baking soda, and baking powder. Set aside.

  2. In a large bowl, cream together butter and sugar until smooth. Beat in your egg and vanilla. Gradually mix in dry ingredients. Roll out teaspoon-sized balls of dough, and place onto an ungreased cookie sheet.

  3. Bake at 375 degrees F for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.

  4. While cookies are cooling, melt candy quick according to package directions. Dip half of each cookie into candy quick.

  5. Allow excess to drip off and then place on wax or parchment paper. Sprinkle each with crushed candy. Stick into the fridge to harden.


  • Calories: 170.95kcal
  • Fat: 7.98g
  • Saturated Fat: 4.94g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.07g
  • Polyunsaturated Fat: 0.38g
  • Carbohydrates: 23.47g
  • Fiber: 0.39g
  • Sugar: 12.53g
  • Protein: 1.79g
  • Cholesterol: 27.00mg
  • Sodium: 64.00mg
  • Calcium: 12.63mg
  • Potassium: 20.39mg
  • Iron: 0.72mg
  • Vitamin A: 67.59µg
  • Vitamin C: 0.00mg
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