Peppermint Crunch Sugar Cookies
These Peppermint Crunch Sugar Cookies are perfect for any mint lover! Buttery, tender sugar cookies bursting with crunchy mint candies and crushed candy canes. The drizzle of white chocolate sends these cookies over the top!
- 1 cup (2 sticks) unsalted butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar such as Imperial Sugar
- 1 cup confectioners' sugar such as Imperial Sugar
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1 tsp salt
- 4 cups + 2 Tbsp all-purpose flour
- 1½ cups Andes peppermint chips
- 1 cup white chocolate chips
- 2 Tbsp heavy cream
- 2/3 cup crushed candy cane pieces
In the bowl of a stand mixer, cream the butter until fluffy, about 1 minute. Slowly beat in the oil, sugars, and extracts until combined. Beat in the eggs, one at a time, mixing well after each addition. Gradually add in the dry ingredients and mix on low-speed until incorporated, scraping the sides of the bowl as needed. Beat in the peppermint chips until combined. Cover loosely with foil or plastic wrap and chill for 2 hours. Chilling is MANDATORY.
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 1-2" apart. Bake for approximately 9-11 minutes, rotating pans halfway through the baking time to ensure even cooking. Cool completely on the baking sheets.
Once cookies are cooled, melt the white chocolate chips and heavy cream together in a small bowl for 30 seconds in the microwave. Stir, then heat for another 10 seconds until melted and smooth. Drizzle evenly over the cookies and immediately top with crushed candy cane sprinkles.