Create an extra minty experience for yourself by making these Peppermint Crunch Cookies. They’re cool, refreshing, and sweet, perfect to pair with a good cup of homemade hot chocolate, coffee, or — if you’re feeling adventurous — a peppermint mocha.
Author:Addie Gundry
Prep Time:30 minutes
Chill Time:1 hour
Cook Time:10 minutes
Total Time:1 hour 40 minutes
Yield:36 cookies 1x
Category:Bakery
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 large egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
6 Andes mints, chopped
1 cup finely crushed round peppermint candies (or candy canes)
3 tablespoons granulated sugar
Instructions
In a large bowl, cream the butter and confectioners’ sugar using a hand mixer on medium-high speed until light and fluffy.
Add the egg, peppermint extract, and vanilla and mix until blended.
Slowly add the flour and salt and mix until well combined. Fold in the Andes mints.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Combine the crushed candy canes with the sugar in a small bowl. Using a cookie scoop, shape the dough into 1-inch balls. Roll each cookie ball in the candy cane mixture and place on the prepared baking sheets about 2 inches apart.
