Wednesday, November 28, 2012

Peppermint Crunch Sugar Cookies

Our baking day on Black Friday always brings out new recipes. 

This year, my mom found a new treat from the makers of Andes Mints:

I was beyond excited when I found this on the back:

For someone with a nut allergy, this was like winning the lottery.  I wanted to eat the whole bag.

All that excitement led us to an amazing new recipe: Peppermint Crunch Sugar Cookies … dipped in dark chocolate. 

Peppermint Crunch Sugar Cookies



Prepare the sugar cookies according to directions found here.  Before chilling the dough, stir in 1 C Andes Peppermint Pieces.  Then, cover and chill for 1 hour. 

Remove the dough from the fridge and use a 1-inch cookie scoop to place dough balls onto a lightly greased cookie sheet (or a cookie baking mat).  Flatten the cookies slightly.

Bake at 350 for 8-10 minutes until cookies are set, but not over baked.  They will be just brown at the edges. 

Remove from the cookie sheet and cool completely on a wire rack. 

Now, these cookies are excellent as-is.  But, feel free to continue on to the next step.

When cookies are cool, melt 1/4 C dark chocolate in a small bowl.  Dip 1/4 of the cookie into the chocolate, pressing the chocolate onto the front of the cookie. 

Place on a cooling rack or onto a piece of waxed paper to dry. 



  1. YUM!!!! I love peppermint ANYTHING. I hope I can find these Andes peppermint chips in a local store!

  2. Having a son with a nut and egg allergy, and who loves peppermint, makes these a great find! Going to look for them asap, and make an egg free version of these cookies for Christmas! Thanks!

  3. Yum! These look so good. The chocolate just makes them perfect I bet.

    I'd love for you to share these in my December Recipe Swap. It's all about cookies.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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