This post may contain affiliate sales links. Please see my full disclosure policy for details
These white chocolate-dipped peppermint sugar cookies are soft and buttery sugar cookies with a delightful peppermint crunch. Perfect for the holidays!
Looking for more festive Christmas cookie recipes? Try these Christmas pinwheel cookies and my tutorial on the best cut-out sugar cookies.
Are you a peppermint fan? I find you either love it or hate it. I love peppermint, but I need it in small doses. Sometimes if I make these and throw them in the freezer so I can enjoy them for a few weeks when the craving hits.
Everyone needs a Peppermint Crunch Sugar Cookie in his or her life! All is takes with these cookies is some Andes Peppermint Crunch baking chips and my easy no-roll sugar cookie recipe. Plus these are dipped in white chocolate for an extra festive look.
These would make a perfect addition to a cookie basket or as a gift for a neighbor or teacher.
Ingredients You’ll Need
- Unsalted butter – Softened to room temperature
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar – Makes the cookies extra soft and chewy. You can use a cream of tartar substitute or skip it altogether, though it does affect the texture of the cookies.
- Salt
- Andes Peppermint Crunch – If you can’t find the baking chips, chop up regular Andes peppermint mint, Hershey’s Candy Cane bars or Kisses
- Sprinkles
- White chocolate – candy dipping chocolate such as Ghirardelli or almond bark is preferred
- Beat the butter and sugar together until well creamed. Then beat in the eggs and vanilla extract.
- Combine and add the remaining dry ingredients and mix until the dough is combined.
- Add the Andes Peppermint Crunch and the sprinkles into the dough and mix to combine.
- Use a large cookie scoop to portion out the dough and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350° F. Place about 2 inches apart on a lined baking sheet.
- Bake at 350° F for 11-13 minutes and cool completely before dipping.
- Melt the chocolate and dip cookies, and add additional sprinkles if desired.
Recipe Tips
- Don’t skip chilling the dough: Chilling the dough prevents these cookies from spreading out like pancakes. I recommend 45-60 minutes
- When to pull cookies from the oven: I like to leave my cookies slightly underbaked so that they stay nice and chewy. In my oven, that’s about 11-12 minutes. The middle of the cookie shouldn’t have a glossy sheen to it, if so it needs a couple more minutes. They will finish baking on the cookie sheet.
- Use candy melting chocolate: Ghirardelli candy melts or almond bark work best for dipping these cookies, as it melts down very smoothly and usually quickly. To prevent the chocolate from burning, I recommend microwaving at 50% power in 30-second increments. If you don’t like white chocolate, feel free to substitute it with milk or dark chocolate.
- Sprinkle options: You can mix any type of sprinkles into these cookies, but I do recommend that if you are planning to freeze them, you avoid using nonpareils (the small colored balls) because some brands have an issue with the colors running when the cookies are thawed.
These are perfect to make ahead of time! You can either freeze the cookie dough or the finished cookies.
Freezing cookie dough: Prepare the dough and portion it out using a large cookie scoop. Refrigerate the dough for 30 minutes or flash freeze for 10 minutes to harden the dough. Place dough balls in an airtight bag or container. To bake, thaw overnight in the refrigerator or place on the counter to come to room temperature.
Freezing finished cookies: If possible, freeze the cookie prior to dipping in chocolate for best results. Thaw cookies before dipping. If you need to freeze the dipped cookies, do so with a layer of parchment or wax paper between them. Freeze in an airtight container. To prevent condensation, thaw in the refrigerator first.
- Peppermint Sugar Cookie Bars
- Soft & chewy Chocolate Sugar Cookies
- Chewy Brown Sugar Cookies
- Double Chocolate Peppermint Sugar Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 large cookies
Print Recipe
Pin RecipeDescription
These peppermint sugar cookies are soft and buttery sugar cookies with a delightful peppermint crunch. Dipped in white chocolate and covered in sprinkles, they’re perfect for the holidays!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup Andes Peppermint Crunch
- ¼ cup red and green sprinkles
- 8 ounces Ghirardelli white chocolate
Instructions
- Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms. Lastly, add the Andes Peppermint Crunch and the sprinkles and mix until well combined.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. Place the dough about 2 inches apart. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.
Notes
- Andes Peppermint Crunch– If you can’t find the baking chips, you can chop up regular Andes peppermint mint, Hershey’s Candy Cane bars or Kisses.
- Don’t skip refrigerating the dough- it helps prevent the cookie from baking flat.
- Any type of chocolate will work with these cookies, so if you don’t like white chocolate, feel free to use milk or dark instead.
-
Freezing cookie dough: Prepare the dough and portion it out using a large cookie scoop. Refrigerate the dough for 30 minutes or flash freeze for 10 minutes to harden the dough. Place dough balls in an airtight bag or container. To bake, thaw overnight in the refrigerator or place on the counter to come to room temperature.
-
Freezing finished cookies: If possible, freeze the cookie prior to dipping in chocolate for best results. Thaw cookies before dipping. If you need to freeze the dipped cookies, do so with a layer of parchment or wax paper between them. Freeze in an airtight container. To prevent condensation, thaw in the refrigerator first.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: peppermint sugar cookies, peppermint crunch cookies
