Name: Peppermint Crunch Balls
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 Balls

You won't find a tastier peppermint cookie reach than these yummy treats.

By: Addie Gundry, Cookbook Author and Food Network Star

1 Comment

By: Addie Gundry, Cookbook Author and Food Network Star

Making peppermint cookies is a crazy tasty way to use up candy canes over the holiday season. These yummy peppermint crunch balls are simple to make and include both Andes mints and peppermint candy, giving them a unique and jolly flavor. The best thing about this recipe? It instructs you (or your kids) smash candy canes or peppermint candies for the recipe. If you have some holiday stressors, this yummy Christmas cookie recipe is sure to help you unwind. Try serving them with cocoa! They're great for dipping, too.

From the Chef:Turn on your favorite Christmas movie, light up the Christmas tree, and munch on these peppermint cookies to truly enjoy the spirit of the holiday season. Pair these with a mug of hot cocoa for a late-night Christmas twinkle.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Easy Cookie Recipes: 103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love.

Yields36 cookies

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

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Instructions:

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.