Add a little crunch to regular shortbread with this simple recipe! Peppermint Crunch Cookes are the perfect sweet treat for a holiday snack.
These chocolate peppermint shortbread cookies are simple to make and look so festive with white chocolate and crushed peppermint.
Have you ever noticed how folks congregate around the dessert table at holiday parties? It’s definitely the most popular place in my house! This post contains affiliate links.
Be sure to check out the rest of our easy cookies recipes, too!
Peppermint Crunch Cookies
These winter wonderland peppermint shortbread cookies will get everyone talking!
A special thanks to Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More for this Christmas cookie recipe.
Ingredients for Peppermint Crunch Cookies
- 2-2 1/2 sticks unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- 3/4 cup peppermint crunch baking chips
Peppermint Cookie Directions
Step 1: In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined.
Step 2: Add baking chips and continue mixing on low until fully combined.
Step 3: On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
Step 4: Heat oven to 350° F.
Step 5: Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.
Find more recipes for the holidays at milkmeansmore.org.
Shortbread Peppermint Cookies Video
Festive Peppermint Crunch Cookies
Add a little crunch to regular shortbread with this simple recipe! Peppermint Crunch Cookes are the perfect sweet treat for a holiday snack.
Ingredients
- 2-2 1/2 sticks unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- 3/4 cup peppermint crunch baking chips
Instructions
- In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
- On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
- Heat oven to 350° F.
- Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 96mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 1g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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