This peppermint crunch sugar cookie is crunchy and sweet. It’s the perfect cookie to take to your annual cookie swap.
The cookies are shaped into balls and baked, dipped in white chocolate, and then decorated with a sprinkle of crushed peppermint sticks.
You only need four ingredients to make this easy Christmas cookie recipe, which makes them ideal for the busy holiday season.
Keep reading to learn how to make these white chocolate peppermint cookies.
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Ingredients for the peppermint crunch sugar cookies
To make this easy cookie recipe, you’ll need these ingredients:
- 1 roll of Pillsbury refrigerated sugar cookies
- 3 cups white chocolate baking chips
- 16 hard peppermint candies, crushed (1/4 cup)
- 1 tablespoon of coconut oil
How to make the cookies
These cookies could not be easier to make. Starting with a roll of refrigerated sugar cookie dough saves a lot of time. We can all do with that during the holidays.
Start by preheating your oven to 350°F (180°C).
Unwrap the peppermint candies and place them in a ziplock bag. Seal the bag and crush the peppermints with a meat tenderizer or rolling pin. Set the candy aside.
Break up the refrigerated cookie dough into small pieces and add them to a large bowl.
Add 1/4 cup of flour and knead the dough until the flour is well blended. Shape the dough into 36 balls about 1 inch in size.
Place the balls on baking sheets lined with a silicone mat or parchment paper.
Bake for 10 to 14 minutes or until the edges of the cookies are golden brown. Cool for 1 minute; remove from the cookie sheets to a cooling rack and let rest until they are completely cool.
Adding the white chocolate
Add the white chocolate chips and coconut oil to a microwave-safe bowl and heat, uncovered, on 50% power for 2-3 minutes until the chocolate has melted. Stir once, halfway through the heating time, then stir until smooth.
Dip each cookie into the melted white chocolate mixture, allowing excess to drip off; place the cookies on parchment paper-lined cookie sheets.
Sprinkle each with about 1/2 teaspoon of the crushed peppermint candy. Allow the chocolate and peppermint to set.
More holiday cookie recipes
If you love making cookies this time of the year, be sure to try these holiday cookie recipes:
- Peppermint Rice Krispie Ball Cookies
- M & M Gingerbread Christmas Tree Cookies
- Lemon Snowball Cookies – Snowball Cookie Recipe
Share these white chocolate peppermint cookies on X
If you enjoyed making these easy Christmas cookies, why not share the recipe with a friend? Here is a post to get you started:
🍪✨ Satisfy your sweet tooth this season with these sugar cookies topped with peppermint crunch — festive, fun, and totally delicious! ❄️🌟 👉 Get the recipe on The Gardening Cook. #BakingSeason #SugarCookies #PeppermintCrunch… Share on XPin this peppermint crunch sugar cookie recipe
Would you like a reminder of this holiday cookie recipe? Pin this image to one of your Christmas boards on Pinterest so that you can easily find it later
Admin note: This article for white chocolate peppermint cookies first appeared on the blog in October 2013. This post has been updated with new photos and a video of Christmas recipes to try.
Sugar Cookies with a Peppermint Crunch Topping
It's time for some sugar plum fairies after eating a few of these fun cookies. All you need are 4 ingredients!
Ingredients
- 1 roll of Pillsbury refrigerated sugar cookies
- 3 cups of white chocolate baking chips
- 16 hard peppermint candies, crushed (1/4 cup)
- 1 tablespoon of coconut oil
Instructions
- Pre-Heat oven to 350°F (180°C),
- Place the peppermints in a ziplock bag. Seal and crush with a rolling pin. Set them aside.
- In a large bowl, break up the refrigerated cookie dough into small pieces.
- Knead the cookie dough with 1/4 cup all-purpose flour until well blended. Shape the dough into 36 balls about 1 inch in size.
- Bake for 10 to 14 minutes or until edges are golden brown.
- Cool for 1 minute; remove from the cookie sheets to a wire rack and let the cookies completely cool.
- In a small bowl, microwave the white chocolate chips and coconut oil uncovered on Medium power (50%) 2 to 3 minutes, stirring once halfway through the heating time, until the chocolate is melted. Stir until smooth.
- Dip each cookie into the melted white chocolate mixture, allowing the excess to drip off; place on parchment paper-lined cookie sheets.
- Sprinkle each cookie with about 1/2 teaspoon crushed candy. Let them cool until set.
- Store in an air-tight container.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 1.5gTrans Fat: 1.5gSodium: 75mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 0g