One of the pure joys of the holiday season is the welcomed sweet flavor of peppermint. And when mixed with a chocolate cookie, it’s absolute bliss!  How did peppermint become such a staple of the Christmas season? Legend has it that in 1670, a choirmaster at Cologne Cathedral handed peppermint out to children at their living Nativity, to keep them occupied. The candy was shaped to look like a shepherd's staff as it still is today! But of course we are totally ok with crushing canes to sprinkle into these delicious chocolate cookies. The chew plus the crunch is pure holiday delight.

Santa.com is excited to share this recipe for Chocolate Peppermint Crunch Cookies straight from the private kitchen of Megan Faulkner Brown, founder of The Sweet Tooth Fairy Gourmet Bake Shop. 

INGREDIENTS: 

• 2 cups unsalted butter, softened

• 2 cups granulated sugar

• 1 1/2 cups brown sugar, packed

• 4 large eggs 

• 1 tablespoon peppermint extract

• 4 1/2 cups all-purpose flour

• 2 1/4 cup unsweetened cocoa powder

• 1 tablespoon + 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups semi-sweet chocolate chips

• 1 cup white chocolate chips

• 1/2 cup peppermint candy canes, crushed

DIRECTIONS: 

1. Preheat oven to a temperature of 350 degrees.

2. Line baking sheet with parchment paper and set aside.

3.  In a large mixing bowl, add 2 cups unsalted butter, softened

4.  Mix on medium speed until creamy and smooth—about 1 minute.  

5. Add 2 cups granulated sugar, 1 1/2 cups brown sugar, packed

6.  Cream ingredients together on medium speed until light and fluffy--about 2 to 3 minutes.

7.  Stop the mixer and scrape down the sides of the bowl with a spatula.

8.  Add 4 large eggs, slightly beaten, 1 tablespoon peppermint extract

9.  Mix ingredients together on low speed until they are evenly mixed.

10.  Increase mixer speed to medium and mix until light and fluffy--about 2 - 3 minutes.

11.  In a separate medium bowl, add 4 1/2 cups all-purpose flour, 2 1/4 cup unsweetened cocoa powder, 1 tablespoon + 1 teaspoon baking soda, 1 teaspoon salt

12.  Whisk dry ingredients together until well combined and gradually pour into the wet mixture—adding a little bit at a time.

13.  Mix on low speed until everything is completely blended together. 

14.  Stop the mixer and scrape down the sides of the bowl with a spatula.

15.  Add 2 cups semi-sweet chocolate chips, 1 cup white chocolate chips, 1/2 cup peppermint candy canes, crushed

16.  Mix together on low speed until chips are well dispersed throughout the dough.

17.  Form the dough into balls either by using a cookie scoop or rolling them into a golf-ball sized portion.

18.  In a shallow dish, place 1 cup peppermint candy canes, crushed

19.  Roll each dough ball in crushed candy canes before baking.

20.  Ideally, chill the dough balls for 30 minutes--if you have the time and/or patience to do so. If not, that is just fine.

21.  Place dough balls on prepared baking sheet--leaving space between the dough balls to allow for spreading.

22.  Bake the cookies for 10-12 minutes or until lightly browned and almost set.

23.  Allow cookies to cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.

24. Store cookies in an airtight container/bag at room temperature for a few days or in the freezer for a few weeks.

Check out all the sweet things you can order online from The Sweet Tooth Fairy as gifts, or for yourself.  And, if you’re in the Salt Lake City area, there are four locations where you can treat yourself in person!