Peppermint Crunch Cookies
This easy Peppermint Crunch Cookies gives you a tender, mint-infused base, half-dipped in rich white chocolate, and topped with a festive candy cane crunch.
Servings: 2 dozen (about)
Equipment
- Small microwave safe bowl
Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, unsalted and softened
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 1 egg
- ½ teaspoon pure peppermint extract
- 1 bag white candy melts
- 8 candy canes, crushed
Instructions
- Combine the flour, baking soda, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat the butter and both sugars until creamy. Mix in the egg and peppermint extract.
- Add the dry ingredients gradually, stirring until a soft dough forms. Scoop out tablespoon-sized portions and place them on an ungreased baking sheet.
- Bake at 375°F for 8–10 minutes, or until lightly golden. Let the cookies rest for two minutes before transferring them to a wire rack to cool completely.
- Once cooled, melt the almond bark according to the package directions. Dip each cookie halfway into the melted coating, let the excess drip off, and place on parchment or wax paper. Sprinkle with crushed candy canes and refrigerate briefly to set