Peppermint Crunch Cookies [with Video]

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!

Be sure to check out the rest of our easy cookies recipes, too!

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Peppermint Crunch Cookies made with Shortbread

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
close up of peppermint cookies made with shortbread

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.

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Step 5: Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

Peppermint Crunch Cookies stacked
Peppermint Crunch Cookies with Milk

Find more recipes for the holidays at milkmeansmore.org

Shortbread Peppermint Cookies Video

Festive Peppermint Crunch Cookies

Festive Peppermint Crunch Cookies

Yield: 24
Prep Time: 15 minutes
Additional Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

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

  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. Add baking chips and continue mixing on low until fully combined.
  2. On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
  3. Heat oven to 350° F.
  4. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount 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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