Recipes

Dark Chocolate Peppermint Crunch Cookies with White Chocolate Chips

peppermint crunch cookies

Can you even call the holidays a holiday without peppermint and dark chocolate? We can't which is why we are sharing this cookie recipe that is decadently delicious and allergen friendly at the same time. Made with Dark Chocolate Crunch as your "flour", you won't worry about whose hand is in the cookie jar, although we guess it will be yours. Of course, the addition of white chocolate just makes that much better! Pro tip - make sure you chill the dough before baking. These cookies do spread, so give them room on the sheet tray, and yes, you can keep them for yourself.

Dark Chocolate Peppermint Crunch Cookies with White Chocolate Chips

By Chef Laura Briscoe
Prep time:15 minutes
Cook Time:25 minutes
Servings:8

Ingredients

  • 1 pound, 454 grams Dark Chocolate Crunch, Laura’s Gourmet Granola, finely crushed
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • Scant ½ cup/50 grams Dutch processed cocoa powder
  • 1 cup/227 grams butter, unsalted, room temperature (sub vegan butter 1:1)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup plus 1/2 cup peppermint chips/crushed candy canes plus for dipping

Instructions

  • Preheat oven to 350 degrees. Line sheet trays with parchment or Silpat.
  • In a medium bowl, combine the crushed granola with the baking soda and salt and set aside.
  • In a large bowl, cream the butter with the sugars until smooth. Add eggs, one at a time, then add the extract.
  • Add the white chocolate chips and crushed peppermint, reserving the ½ peppermint for the next step.
  • Using a 2 T scoop, portion the dough onto sheet trays leaving 2 inches between each. Before place the scooped dough onto the tray, dip the top into the reserved crushed peppermint.
  • Chill dough for at least one hour and up to two days, tightly wrapped. Place chilled dough into the oven and bake for 10-12 minutes, rotating trays once. Cool completely.
Notes
Dough can be made with vegan butter if desired. Dough, once scooped and dipped can be frozen up to three months. Store baked cookies in an airtight container up to four days.

Referenced products

Dark Chocolate Crunch Granola
Classic Granola

Dark Chocolate Crunch Granola

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