peppermint crunch

Peppermint Crunch Christmas Cookies

Total Time:
35 mins
Prep Time:
25 mins
Cook Time:
10 mins
14 servings
Dish Size:
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December 4, 2015


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • red and green paste food coloring
  • 8 ounces dark chocolate candy coating, melted
  • 3/4 cup crushed peppermint candies


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap each in plastic wrap; refrigerate 2 hours or until easy to handle. 
  2. Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1 1/2-in. round cookie cutter. Place 1 in. apart on ungreased temp-tations® 13 x 9 inch Lid-Its®. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely. 
  3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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