Mini Christmas Crunch Cookies

Cookies have become synonymous with Christmas, haven’t they? Many of us anticipate that warm and fuzzy happy feeling we get when we bite into the perfect Christmas cookie.

Since there are so many Christmas cookie recipes, I wanted to try something new. A cookie that had all my fave Christmas ingredients and one that would knock the socks off my kiddos! Ladies and gentlemen, let me introduce CHRISTMAS CRUNCH COOKIES!! Love peppermint? Got it. Marshmallows? Of course. Pretzels? Absolutely. Chocolate chips? Duh!

mini Christmas crunch cookies recipe

You know what’s great about these cutesy, mini cookies? They make the most adorable Christmas gifts and teacher appreciation gifts! Find a cute container, add some plastic wrapping paper, a bow, a tag and it’s a thoughtful, homemade gift! Just a note: these cookies are fresh and soft for up to seven days without refrigeration, and two weeks in the fridge.

Are you a Christmas cookie baker? The past five years have been some of the most cookie-baking days of my life. I blame the other missionaries in Cambodia. It is all their fault! I guess when you miss family and friends around the holidays, Christmas cookies are a good fix. They’re something you can enjoy with your kiddos even when your extended family is thousands of miles away. Yes, Christmas cookies seem to bring us all a little closer.

Christmas cookies recipe

So, what have I learned over the past five years about baking Christmas cookies?

I’m sharing my lessons learned with you today, so you don’t have to learn them the hard way! With these tips, you can get your cookie batches right the first time!

Christmas Cookie Baking Tips


  • Use parchment paper.


    My cookies always seem to bake up softer and more evenly when I use parchment paper. Plus, it makes cleaning up easy-peasy!

  • Measure correctly. My hubby can’t stand it when I don’t measure, but hey, for my stove-top, home-cooked meals I can get away with eye-balling the measurements. However, with cookies, you really need to measure correctly. Take the extra time to pull out your measuring cups and spoons and just get it over with.
  • Refrigerate your dough. if your recipe uses butter in the dough, which most of my fave cookie recipes do, taking the time to refrigerate the dough will make a world of difference. Just do it!
  • Throw a little cornstarch in. Very rarely do I see this ingredient listed on most cookie recipes, but adding just one teaspoon of cornstarch to your recipe, you will end up with softer and thicker cookies — which is my personal preference.

There you have it! My simple cookie baking tips that make a huge difference in a, “Yeah it’s OK cookie” and “Wowzers, these are amazing!” cookie. Try these tips and tell me how your cookies turn out!

Oh, and just so you know, these cookies passed the taste-testers with flying colors! In fact, two of my kids said these are their favorite cookies EVER! Pretty tough to beat, huh? What’s your favorite cookie recipe? Let me know in the comments and let’s enjoy some cookie talk!

Enjoy your Christmas cookies! Recipe follows.

Mini Christmas Crunch Cookies

Servings 48 mini cookies


  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter melted
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed pretzels
  • 1/2 cup crushed peppermint
  • 1/2 cup mini marshmallows


  • Place first four ingredients in a medium-sized mixing bowl and stir until thoroughly incorporated. Set aside.
  • Beat sugars and butter together in large mixing bowl until smooth. Beat eat egg and egg yolk.
  • Add dry ingredients to wet ingredients and beat until smooth dough forms.
  • Fold in chocolate chips, pretzels, peppermint and marshmallows.
  • Chill dough for two hours or overnight.
  • One dough is chilled, preheat oven to 375 degrees Fahrenheit.
  • Roll dough into small, dime-sized cookies and place on parchment lined cookie sheet.
  • Bake for 6-8 minutes and remove from oven. Let completely cool before serving.

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