White Chocolate Peppermint Crunch Cookies

A few weeks ago, Dave and I were cruising the aisles of Costco when we came upon yet another sample cart.  Most times, I am pretty quick to pass them by, as they cause major traffic jams and frustration.  

But this particular time I was pulled in by the temptation of a White Chocolate Peppermint Pretzel.

I am not going to lie, it was heavenly. And I loved it so much that I caved and bought a bag.

(and then a second one a week later!)

And if THAT weren’t bad enough, I created a cookie inspired by them!


And the result: My NEW Favorite Christmas Cookie.



Pair these with some creamy dreamy hot chocolate and you will be in heaven!

Now before you go off and smash up a bunch of candy canes to make these, let me clue you in on what makes these so good.

Andes Peppermint Crunch


I found these at Walmart on the baking isle, and have seen them at other grocery stores as well.

So they shouldn’t be too hard to find.

The texture of these is spot on.  It’s just like the description on the bag. 

A Creamy Chip with the perfect crunch of Peppermint. 

I paired these with a few extra White Chocolate Chips in my dough, because we all know you can’t have too much chocolate!

And the rest was history.

Here is my recipe: 

White Chocolate Peppermint Crunch Cookies
Yields 2
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  1. 2 and 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 and 1/2 teaspoons cornstarch
  4. 1/2 teaspoon salt
  5. 3/4 cup (1.5 sticks) unsalted butter, melted
  6. 3/4 cup light brown sugar, loosely packed
  7. 1/2 cup granulated sugar
  8. 1 large egg + 1 egg yolk
  9. 2 teaspoons vanilla extract
  10. 1/2 cup White Chocolate chips
  11. 1/2 cup Andes Peppermint Crunch
  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the white chocolate chips & Andes Peppermint Crunch. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/crunch on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  6. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
The Diary Of DavesWife http://www.thediaryofdaveswife.com/




  1. I made these yesterday for a cookie exchange and they are absolutely fantastic. Definitely the favorite of all and so many people asked me for the recipe. And I still have a stomach ache from eating too many.

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  3. Delicious. I couldn’t find the peppermint chips so I crushed my own candy canes(harder than it sounds). But these cookies are so yummy

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