Name: Peppermint Crunch Cookies + RecipeLion Virtual Cookie Exchange!
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup confectioners' sugar; 1 large egg; 1/2 teaspoon peppermint extract; 1/2 teaspoon vanilla extract; 2 1/2 cup all-purpose flour; 1/4 teaspoon salt; 6 Andes mints, chopped; 1 cup finely crushed round peppermint candies (or candy canes); 3 tablespoon granulated sugar

Peppermint Crunch Cookies + RecipeLion Virtual Cookie Exchange!

Make your holiday baking list with these 10 delicious cookie recipes!

By: Addie Gundry, Cookbook Author and Food Network Star

Peppermint Crunch Cookies

By: Addie Gundry, Cookbook Author and Food Network Star

Welcome to the RecipeLion Virtual Cookie Exchange!

This year we've teamed up with some of our favorite food bloggers to bring you 10 new amazing cookie recipes for your holiday baking list!

See the list here!

To start with, we're featuring Chef Addie Gundry's easy Peppermint Crunch Cookies.

These delicious little cookies bring cheer wherever they go, and they will certainly brighten up your holiday season.

Fresh peppermint flavor pairs perfectly with crisp, buttery shortbread to create a highly snackable cookie. Put out a plate of these little marvels on your holiday table. Or just make a batch anytime you invite friends over.

These peppermint cookies pair perfectly with tea or coffee. Munch away while spending a cozy afternoon with your friends and family.

Yields36

Preparation Time30 min

Chilling Time1 hr

Cooking Time10 min

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 large egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
6 Andes mints, chopped
1 cup finely crushed round peppermint candies (or candy canes)
3 tablespoons granulated sugar

Addie's Peppermint Crunch Cookies

In a large bowl, cream the butter and confectioners' sugar using a hand mixer on medium-high speed until light and fluffy.
Add the egg, peppermint extract, and vanilla and mix until blended.
Slowly add the flour and salt and mix until well combined. Fold in the Andes mints.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Combine the crushed candy canes with the sugar in a small bowl. Using a cookie scoop, shape the dough into 1-inch balls. Roll each cookie ball in the candy cane mixture and place on the prepared baking sheets about 2 inches apart.
Bake for 10 to 12 minutes, until golden.
Cool on wire racks. Serve.

Cookie Exchange Recipes!

RecipeLion is proud to present the 2018 Virtual Cookie Exchange! We're featuring 9 new cookie recipes from our favorite bloggers. Be sure to check out each of them, and make your best holiday baking list ever!