Married to Medicine

Married to Medicine

Thursday, December 7, 2023

Peppermint Candy Christmas Cookies

I don't blog anymore (NO time!) but these are SO cute and SO fun and **SO** good - I'm calling them Peppermint Candy Christmas Cookies!

I had high hopes for this recipe (I even used the legendary William Sonoma Peppermint Bark) but it was simply too sweet.  A bit of tweaking gave me the the PERFECT thing for anybody else who is **obsessed** with peppermint, and who knows that you can't actually beat chocolate chip cookies!  Plus, they pack a satisfying crunch with the candy cane!


  • 3 cups flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup (2 sticks) salted butter 
  • 1/3 cups brown sugar (light or dark)
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp peppermint (up to 3/4 if you love peppermint)
  • 1 cup dark chocolate chips (Ghirardelli 60%)
  • 1 cup broken up Andes Peppermint Crunch Thins (or the baking chips, if you can find them), Divided
  • Crushed candy cane, optional (to sprinkle - buy a jar of it)


  • Set butter and eggs out to room temp (if you can)
  • Whisk dry ingredients in bowl (flour, baking powder, baking soda, salt)
  • Beat butter and sugars till mixed and fluffy-ish; add eggs, vanilla, peppermint and then mix in dry ingredients
  • Slowly mix in the 1 cup of dark chocolate chips and 1/2 cup of the Andes
  • Bake for 10-12 minutes at 350
  • As the cookies cool, gently push in the remaining Andes and sprinkle with crushed candy cane


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